Freitag, 21. Oktober 2011

Vegan MoFo 11 / Death by chocolate - Layer Cake






 Let's just say, this chocolate layer cake is so worth making! Everyone who tried it, raved about it! But just one word of warning: 1 piece of this will probably satisfy your chocolate cravings for some time :)

Death by chocolate - Layer Cake
make 2 or 4 layers
 adapted from Maple Spice


Chocolate Cake:
190g spelt flour
150g  sugar
1/2 tsp salt
1 tsp baking soda
30g cocoa powder
1 1/2 tsp vanilla
80ml canola oil
1 Tbsp apple cider vinegar
240ml sparkling mineral water
 => make twice for 4 layers!








Preheat oven to 180°C (350F). Line a 22cm springform pan with parchment paper. Now mix all dry ingredients in a large bowl. In a smaller bowl mix together canola oil, apple cider vinegar and sparkling mineral water. Now pour it into the large bowl and mix until well combined, be careful not to overmix. Pour the mixture in your lined pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean.
Let it cool in the pan for 5 minutes, then transfer to a cooling rack and let cool completely. Then cut in two layers.







Chocolate Mousse Filling:
300g dark chocolate
300ml soy whipping cream, chilled
4 Tbsp. icing sugar
3 Tbsp. coffee liquor





Break your chocolate in small pieces and place in a water bath. Stir regularly until melted. Now remove from  heat and let it cool to room temperature. In a large bowl mix the chilled soy whipping cream and icing sugar and beat for 5 - 10 minutes. Okay, so it is really important to wait long enough, until the whipping cream and melted chocolate are at about the same temperature. And trust me, it is so worth it, as you will end up with this chocolatey goodness! Lastly, carefully stir in the coffee liquor.



Assembling:

 The basic process is the same for every layer: Drizzle with 1 - 2 Tbsp. coffee liquor (don't skip this step) and spread about 1/3 of the chocolate mousse on it. Repeat for the next layers.
The top layer doesn't need any chocolate mousse on top, but save some to straighten out any holes. Mine wasn't perfect, somehow one of my layers is a bit inclined.Place the cake in the fridge for 1-3 hours, so that the filling can set.






Chocolate Ganache:

200 gr dark vegan chocolate
170 ml oat cream
20 gr conut oil
3 tsp. coffee liquor




Chop the chocolate in small pieces and place in a bowl. In a small pan heat up the oat cream and coconut oil until it melts and it all just comes to the boil. Now quickly pour it over the chocolate, let stand for a few seconds and then start stirring until the mixture is smooth. Let cool to room temperature, stirring now and then. 
When you think it's ready take your cake out of the fridge and place on a wire rack, with some parchment paper underneath to catch any dripping chocolate. Now start pouring the ganache all over the top, so that it coats the sides. I only used a palette knife to straighten out the sides, but didn't use it for the top, as I like the glossy look already.
Place your cake again in the fridge, so the ganache will set.

the box for some of my baking & cooking equipment <3


Enjoy!
Florence


1 Kommentar:

  1. *sound of jaw dropping*

    This has been bookmarked and will be made pronto!!

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