Vegan Chocolate Cake with Ganache
Ingredients
- 200g all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 20g unsweetened cocoa powder
- 1 tsp instant coffee powder
- 30g hot boiling water
- 60g dairy free butter
- 120g sugar of choice
- 90g dairy free yogurt
- 180g almond milk
- 1 tsp vanilla extract
Ganache
- 200g melted dark chocolate
- 150g coconut whipping cream
Preparation
Combine melted dark chocolate and coconut whipping cream and stir until combined, then cover and refrigerate for at least 6 hours or overnight until thick and spoonable.
Preheat oven to 180°C and grease a 6-inch square pan, then set aside.
In a large bowl, whisk together the dry ingredients until combined and set aside.
In a smaller bowl, whisk together the cocoa powder, instant coffee powder, and hot boiling water.
In a stand mixer, cream together butter, sugar, and yogurt.
Add half of the flour mixture and the cocoa mixture and mix on low speed.
Add almond milk and the remaining flour mixture and mix on medium speed for 1-2 minutes until smooth.
Pour batter slowly into the prepared pan and tap gently against the counter to release air bubbles.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in pan for 10 minutes on a wire rack.
Invert cake onto a rack with parchment paper and cool completely.
Divide the cake into 3 even layers.
Whip the refrigerated ganache until spoonable.
Assemble the cake by spreading ganache between the layers and on top.
