This is one of the richest cakes I’ve ever eaten.
There aren't many vegan chocolate mud cake recipes available, so thanks to Jess Spilling for sharing her recipe from Australia, which I’ve converted into UK measurements and ingredients.
Ingredients
Cake
200g dark chocolate (check that it is vegan)
200g vegan margarine e.g. Vitalite or Pure
50g vegan butter e.g. Flora Plant or Naturli block
1 tablespoon instant coffee granules
320ml water
1 teaspoon vanilla extract
440g caster sugar
half teaspoon salt
220g plain flour
25g cocoa powder
2 teaspoons baking powder
170g silken tofu, drained and blended until smooth
Ganache
200g dark chocolate in small pieces (check that it is vegan)
150g Elmlea plant double cream
To decorate
Vegan truffles (optional)
Pre-heat the oven to 150 degrees C
Grease and line a deep 8 inch cake tin
Put the dark chocolate, margarine, butter, coffee granules, water, salt, vanilla extract and sugar in a saucepan. Melt over a low heat until smooth, then pour into a large mixing bowl and allow to cool for 10 minutes.
Sift the flour, cocoa and baking powder into the mixture and whisk, then whisk in the blended silken tofu.
Pour into the prepared tin. The batter is very wet so if you’re using a loose-bottomed tin, sit it on a baking tray.
Bake for 1 hour 45 mins, then check to see if it is done and if a skewer comes out clean. It might need an extra 15 minutes. Let the cake sit in the tin for 20 minutes before removing it.
To make the ganache, bring the cream to the bowl them pour it over the broken up chocolate. Let it sit for a couple of minutes, then stir until smooth and leave to cool
The cake will probably have risen them sunk a little – trim the edges of the cake so that the surface is more or less level. Then pour the cooled ganache over the cake, allowing it to cover the sides and smoothing it with a palette knife.
If you are adding vegan truffles, place them on the cake before the ganache sets.
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