This is a really simple and delicious large cake that can be served in many different ways. You could make a large rectangular cake with a layer of ganache on top. You could also make a double layer round cake with buttercream inside and ganache on top. We have made it into a vegan black forest gateau, and it’s the perfect cake for a kids’ party 🙂
Serves 12
INGREDIENTS
The cake
3 cups self-raising flour
2 cups sugar (I use soft dark brown)
1 ⅔ cup cocoa powder
2 tsp baking soda
¼ tsp salt
2 cups of water
1 cup oil
¼ cup apple cider vinegar
4 tsp vanilla extract
Chocolate ganache icing
1 bar dark chocolate
1 tbsp coconut oil
⅓ cup soya/oat cream
3 cups (ish) Icing sugar
DIRECTIONS
- Mix the dry ingredients in one bowl
- Mix the wet in another bowl
- Mix the wet and dry ingredients together (do not over mix)
- Pour the mixture into a large greased and lined baking tin.
- Bake 30-45 mins at 180c. The middle of the cake should be firm to touch, and a knife should come out clean when inserted gently into the middle of the cake. One large cake will take longer than two small ones.
Chocolate ganache icing
- Melt the chocolate, and oil and soya/oat cream together.
- Add the icing sugar bit by bit until you have a thick, but just about pourable, consistency.
- Then spread over the cake quickly before it sets!
ABOUT THE AUTHOR
Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge. In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK. www.stemandglory.uk
Social Media:
Web: www.stemandglory.uk
Twitter: @stemandglory
Facebook: https://www.facebook.com/stemandglory/
Instagram: @stemandglory
Linked in: https://www.linkedin.com/in/louisepalmermasterton)
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