Rich dark chocolate cake is topped with a simple-to-make ganache for a scrumptious dessert. Add fresh berries for color and a scoop of vegan ice cream and you’ll please everyone at your table. This vegan chocolate cake is the perfect birthday or special occasion cake. I’ve also sliced it (carefully!) in half and spread a layer of apricot jam as a filling to make my version of a linzer torte.
You can also make a double batch of batter and bake it in two pans for a double layer cake. You know you need chocolate every day, right?!
Here are a few other of my favorite chocolate recipes:
Dark Chocolate Cake with Ganache
Prep
Cook
Total
Yield 1 9" single layer
A simple recipe for a rich chocolate single layer cake.
Ingredients
- 1 cup sugar
- 1 ½ cups flour
- ½ cup raw cacao powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsweetened almond, soy, or oat milk
- 1/3 cup canola or grapeseed oil
- 3 teaspoons vanilla extract
- 1 ½ teaspoons apple cider vinegar
- ½ cup vegan mini chocolate chips or 3 oz. finely chopped vegan dark chocolate (60-70% cacao)
For the ganache:
- 2 tablespoons unsweetened almond, soy, or oat milk
- 3 ounces 60-70% vegan dark chocolate (60-70% cacao)
Instructions
Line the bottom of a 9” springform pan with parchment. Grease the sides with vegan butter. Heat your oven to 350 degrees F.
Combine the sugar, flour, cacao powder, salt, and baking soda in a medium size bowl. Mix well and make sure any lumps in the cacao powder are broken up.
In a larger bowl, combine the almond (or other) milk, oil, vanilla extract, and apple cider vinegar. Mix well.
Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the chocolate chips and stir again. Scrape the batter into the springform pan and smooth the top with a spatula.
Bake the cake for 35 minutes. Let it cool in the pan. When it is cool, release the sides of the pan and remove the ring from around the cake. Tip the cake up with your hands and peel the parchment paper off the bottom of the cake. Transfer the cake to a large board or cake plate.
To make the ganache, heat the almond (or other) milk in a small sauté pan. Break the chocolate into small pieces. When the milk is warm to the touch, add the chocolate and stir carefully just until the chocolate melts and is combined with the almond milk. Don’t overheat the chocolate or it will separate. When the ganache is completely smooth, take it off the heat and scrape it onto the cake. Spread the ganache evenly over the top and sides of the cake.
Notes
It's okay to use vanilla flavored almond milk as long as it's unsweetened.
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