Magnificent Vegan Chocolate Cake
Now, does this make your day?!!! A super talented friend of mine, Adrian, sent this photo to me recently and it completely blew my mind. He is an amazing cook and was all inspired to make a completely delicious cake which turned out as an ode to chocolate perfection. While I wait for his recipe (with bated breath), I am going to share a similar one with you which I tried recently. It's inspired by a recipe from Nigella Lawson's brilliant new cookbook, and it's completely delicious. So go on, treat yourself, and enjoy. BB xxxxxx
For the icing:
60 ml cold water
75 grams coconut butter
50 grams soft dark sugar
1 ½ tablespoons cacao powder
150 grams dark chocolate, finely chopped
For the cake:
225 grams plain flour
1 ½ teaspoons bicarbonate of soda
½ teaspoon fine sea salt
75 grams cacao powder
300 grams soft dark brown sugar
375 ml hot water from a recently boiled kettle
75 grams coconut oil, melted
1 ½ teaspoons white wine vinegar
Step 1- Grease a 20cm or 8inch round springform cake tin.
Step 2- Preheat the oven to 180 degrees, and pop in a baking sheet at the same time.
Step 3- Then, put all of the icing ingredients (except the chopped chocolate), into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved. Then turn off the heat (leaving the pan on the hob), and quickly add the finely chopped chocolate and swirl the pan so that it is all underwater. Leave for aminute, then whisk until you have a darkly glossy icing, and leave to cool (stirring occasionally).
Step 4- Line the bottom of your springform cake tin (a leakproof one as this is a very wet batter) with baking parchment.
Step 5- Put the flour, bicarb, salt and instant espresso and cocoa in a bowl and fork to mix.
Step 6- Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes (or just under). When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs.
Step 7- Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin. Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. Pour over the cake, and use a spatula to ease the icing to the edges.