Ingredients
500ml cake flour
100g Rodelle baking cocoa (I love using Rodelle with its rich flavor, and you have a nice dark chocolate cake due to the dark Dutch cocoa)
10ml baking soda
5ml baking powder
pinch of salt
450ml original coconut milk (Silk)
10ml white vinegar
320g sugar in the raw – Natural Turbinado Sugar
320ml VOO (Virgin Olive Oil)
10ml vanilla extract
Vegan Chocolate Ganache
250g Organic Vegan Chocolate: – I used Green&Blacks Organic Dark Chocolate with 70% Cocoa
150ml original coconut milk (Silk)
Any fresh berries to decorate (strawberries, raspberry or cherries) or any combination.
Cake Directions:
Preheat the oven to 315F and line a 9-inch spring form cake tin with baking paper, and grease the sides.
Mix the flour, cocoa, baking soda, baking powder and salt into a bowl. Mix with a hand whisk till smooth and no lumps visible.
In a separate bowl, mix the milk, vinegar, sugar, oil, and vanilla and whisk till sugar dissolved and all combine.
Mix the wet and dry mixture together and by using a hand whisk mix till smooth.
Pour the mixture in your spring form cake tin and bake for 40 minutes or until a cake tester comes out clean. Turn off the oven, and leave for another 5 minutes in the cooling oven.
Place your pan (with the cake) on a wire cooling rack and let it cool down.
After about 10-15 minutes you can open the spring form pan and take out the cake and remove the base of the pan, and leave the cake on a wire rack till cold and ready for decorating.
Ganache Directions:
Cut the chocolate into small pieces. I used a large knife and cut the chocolate slabs into small pieces. Less mess and very easy.
Combine the milk and chocolate in a glass bowl and microwave for 1 minute on high (the time will depend on the wattage of your microwave). Be careful, do not cook the milk and chocolate.
Use a metal spoon and stir till chocolate melted and you have a smooth consistency.
Set aside and let the mixture cool down for an hour or two, till thickened but still pourable.
Pour the cooled and thickened ganache over the cake and let is run down the sides, or spread as you will do with regular frosting.
Decorate with berries and fruit, get creative and enjoy!
Original Source: deliciouseveryday
Highly modified, tried and tested by: Esme Slabbert
