Chocolate Ganache Cake

vegan chocolate ganache cake

Suklaaganache kakku

For any of you who attended my September pop-up brunch, here is the recipe for the chocolate ganache cake you hopefully enjoyed.  It is super dark, chocolatey and moist and I paired it with a light compote of Finnish berries to break through the cake’s richness.  I have experimented with a number of methods to make vegan ganache, but found this was the best way to create a glossy finish.  I would recommend looking for the best quality cocoa you can find, as it will really effect the overall taste of the ganache.

Chocolate ganache cake – serves 8 – 10 people

dry ingredients:

100 g flour (gluten free if necessary)

125 g sugar

60 g cocoa powder

1 heaped tsp baking soda

1 heaped tsp baking powder

 

wet ingredients:

1.5 dl/ 150 ml water

1 dl/ 100 ml soya yoghurt

1 dl/ 100 ml oil

 

For the ganache:

250 g icing sugar

125 g cocoa powder

 

vegan dark chocolate to decorate

vegan chocolate ganache cake

Preheat the oven to 180 degrees c. and grease and line a 23 cm diameter loose bottomed cake tin.

Mix the dry ingredients in a large bowl and in a separate bowl, whisk together the wet ingredients.  Quickly mix the wet ingredients into the dry ingredients, until you have a smooth batter.  Pour into your prepared tin and bake for 25 -30 mins, until an inserted skewer comes out clean.  Allow to cool completely.

Meanwhile make your ganache.  Sieve the icing sugar and cocoa powder together, before add a little water bit by bit, until you have a smooth thick, shiny ganache.  The ganache will firm up a little as it sets.

Decorate with grated dark chocolate before serving.