Vegan chocolate truffle cake
A simple , moist chocolate cake with a vegan ganache - for the chocoholic vegan!
Ingredients
For the cake:
- 190 grams or 1 1/2 cups all purpose flour
- 200 grams or 1 cups granulated sugar
- 20 grams or 1/4 cups cocoa unsweetened
- 1 tsp baking soda
- 1/2 tsp salt
- 80 ml or 1/3 cups vegetable oil
- 1 tsp vanilla extract
- 1 tsp vinegar
- 240 ml or 1 cups water
For the ganache:
- 150 grams dark chocolate
- 60 ml or 1/4 cups water very hot
- 1/2 tsp coffee (optional)
Instructions
- Preheat oven to 160 C/ 325 F . Butter and flour a 6 inch round pan . Line the bottom with parchment (optional).
- Whisk together all the dry ingredients - flour , sugar , cocoa , salt and baking soda-in a large bowl .
- Add all the wet ingredients - oil, vanilla , vinegar ,water - and whisk until smooth.
- Pour into prepared pan and bake at 160 C/ 325 F for 45- 50 minutes until top springs back when touched and a skewer inserted in the centre comes out dry.
- Cool in pan for 5 minutes and remove from pan to cool completely on wire rack.
- While the cake is baking , chop your chocolate and heat the water for ganache. Dissolve the coffee in the water if using.
- Melt the chocolate in a double boiler or microwave.
- Add the hot water (or coffee) little by little to the melted chocolate , mixing well after each addition.
- It will seem clumpy but keep adding all the water and mixing until smooth. Rest at room temperature until thick enough to use.
- Slice the cake horizontally into 3 layers and fill with the ganache
Notes
Also:
- This cake keeps well in the fridge for 3-4 days . Get to room temperature before serving.
- Bake the same batter in an 8 inch or 9 inch pan for 28-32 minutes or 25-30 minutes at 180 C/350 F.
- I used Amul dark chocolate.
- The cake will dome slightly.
- The ganache amount makes just enough to fill and frost a three layer 6 inch cake (I used one Amul dark chocolate pack)