MOIST CHOCOLATE AND COFFEE CAKE
RECIPES/SWEET TREATS/ CAKES
I promise you that this chocolate cake will not disappoint. If there is one thing that you should bake in your life it is this.
MAKES PREP TIME COOK TIME
1 large cake bundt cake or two 20cm cakes 20 minutes 50 minutes
FOR CAKE:
300ml vegetable oil
500g of light brown sugar
4 vegan “eggs” using egg replacer from Orgran
2 tsp vanilla essence
100g cocoa powder
320g cake flour
2 tsp bicarbonate of soda
2 cups of warm coffee
FOR GANACHE:
1 cup dark choc chips
1 cup warmed Orley whip (or full fat coconut cream)
MAKE THE CAKE:
1. Preheat the oven to 180°C and grease a large bundt tin
2. In a mixer combine the sugar and oil
3. Then add the “eggs” and the vanilla essence
4. In a separate bowl sift the flour, cocoa powder and bicarbonate of soda together
5. Prepare the coffee (4 tsp instant coffee and 2 cups of water)
6. Alternate between adding the the flour mixture and the coffee to the wet ingredients in the mixing bowl and fold in
7. Transfer the mixture to the bundt tin
8. Bake for 40 minutes and then turn the oven down to 150°C and bake for a further 10 -15 minutes
9. Remove from the oven and allow to cool in the tin while preparing the ganache
MAKE THE GANACHE
1. Add the chocolate chips to a bowl
2. Heat the Orley whip or coconut cream in the microwave for 1 minute
3. Pour the cream over the chocolate and allow to sit for 2 minutes without stirring
4. Stir until the mixture is smooth and velvety
Remove the cake from the tin and pour the ganache over the top of the cake
Cut and enjoy !
Love,
Georgia, abiteofvegan x
