This cake is the moistest most decadent chocolate cake you will ever eat. There is nothing healthy about this cake – I think if you want to have chocolate cake then you should have chocolate cake!
I am replacing our family chocolate cake recipe with this one – it will be at every birthday party from now on. Not because it is vegan (we have one vegan in our house) but because it was minimal effort for an amazing cake! Noone even knew it was vegan (except my daughter).
The kids thought it was the best chocolate cake ever and devoured it. We were all eying off the last slice.
If you wanted to be fancy and show off or needed a dinner party dessert you could always decorate with raspberries and toasted coconut.
375g dark (70% or darker) chocolate, chopped
2 x 400ml cans
1 teaspoon vanilla
2 1/2 cups
self-raising flour (or can replace half of this quantity with almond meal)
2 teaspoons baking
¾ cup brown sugar,
2 tablespoons cocoa
Preheat oven to
200C/180C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and
side with baking paper.
Place 150g of the
chocolate, 2½ cups of the coconut milk and the vanilla in a microwavesafe bowl.
Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or
until mixture is smooth.
Sift flour, baking powder, sugar and cocoa into a
large bowl. Make a well. Add chocolate mixture. Whisk to combine. Pour into
Bake for 50 minutes or until a skewer inserted into
the centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a
wire rack to cool completely.
Place remaining chocolate and coconut milk in a
microwave-safe bowl. Microwave on HIGH stirring every 30 seconds, for 1 minute
30 seconds or until mixture is smooth. Stand for 2 hours to thicken slightly.
Split cake in half horizontally. Spread 1/2 the ganache over bottom half
of cake. Top with remaining half. Spread remaining ganache over top of cake.