Receta Vegan Chocolate Cake with Chocolate Filling and Ganache for Blog Anniversary
Vegan Chocolate Cake with Chocolate Filling & Ganache
Ingredients:
- 3cups
- All purpose flour*
- ⅔cup
- Unsweetened Cocoa powder
- 2tsp
- Baking Soda
- ¾tsp
- Salt
- 2cups
- Non-dairy unsweetened Milk (I used unsweetened Almond milk)
- 2tbsp
- Apple Cider Vinegar
- 1¾cups
- Sugar
- ⅔cup
- Coconut Oil, Melted
- 2tsp
- Vanilla Extract
- For the Filling:
- 1cup
- Pumpkin Puree
- ¼cup
- Unsweetened Cocoa powder
- ¼cup
- Maple Syrup
- 3tbsp
- Almond butter or Cashew Butter
- For the Ganache:
- 6oz.
- Bittersweet or Dark Chocolate, chopped
- ½cup
- Coconut Milk or Almond Milk
- 2tbsp
- Maple Syrup
Method:
Preheat the oven to 350°F. Brush 2 8" or 9" round spring-form pans** with melted coconut oil. Line the bottom with parchment paper and brush the parchment with oil.
In a large mixing bowl, combine flour, cocoa powder, baking soda and salt. Whisk well to combine.
In a medium mixing bowl, whisk together the nondairy milk and vinegar vigorously until frothy. Whisk in the sugar, oil and vanilla.
Add about ⅓rd of the wet ingredients to the dry ingredients and stir until combined. Repeat adding the remaining wet ingredients in two more additions, mixing just until incorporated after the final addition.
Pour the batter into the prepared pans.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven but leave the cakes in the pan until completely cooled.
Make the Filling: Combine all the ingredients for the filling in a blender or food processor and process until smooth.
Make the Ganache: Place the chopped chocolate in a heat proof bowl. In a saucepan, bring coconut or almond milk and maple syrup to a simmer on medium-low flame. Pour it over the chocolate and stir until melted. Let cool to room temperature.
To Assemble the Cake: Remove the cakes from their pans. Place one, top side up, on a serving platter and gently shave off the rounded top with a sharp knife. Spread all of the filling over the top.
Place the other cake layer atop the filling. Pour the ganache evenly over the top and let it drizzle down the sides. Refrigerate for at least 1 hour before cutting and serving. Leftovers will keep in a covered container in the fridge for up to 4 days.
* I used a combination of all purpose flour and wholewheat pastry flours -- 2cups all purpose flour and 1cup wholewheat flour.
** I made the cakes in 1 spring form pan and 2 ramekins. I wanted to try baking in ramekins and it turned out great.