Vegan chocolate cake! 🍫
INGREDIENTS
For the dough
250 g wheat flour or spelled flour (Type 405 or 630)
50 g of baked cocoa
3 TL Espresso powder
120 g of sugar
1 PCK. Vanilla sugar
2 TL baking powder
1 pinch of salt
300 ml of mineral water (with a lot of carbon dioxide)
90 ml neutral cooking oil (e.g. rapeseed oil)
Some fat for the shape
For the ganache
600 g vegan whipped cream
400 g of dark bitters
For the decoration
100 g of fresh berries (e.g. blueberries and blackberries)
1 tablespoon of chocolate asspel
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (circulating air: 160 degrees). Grease a springform pan (Ø 26 cm) slightly.
2nd step
Mix for the dough flour, cocoa, espresso powder, sugar, vanilla sugar, baking powder and salt. Add the mineral water and oil and quickly stir everything with the whisk to a smooth dough. Fill into the prepared springform pan and bake in the preheated oven for about 20-25 minutes. Let cool completely.
3. Step
For the ganache, chop the chocolate coating and put it in a bowl. Put the vegan whipped cream in a saucepan and heat until it begins to form bubbles and climb. Take off the heat and pour over the chocolate. Let it rest for 5 minutes.
4. Step
Mix chocolate and cream melted with a dough spatula. Mix until no more white stripes can be seen and a smooth chocolate mass has been created. Cool for at least 2 hours.
5th step
Halve the cooled chocolate bodies horizontally so that 2 cake floors are created. Beat the chilled ganache with the whisk of the hand mixer light-creamy.