This chocolate cake is a chocolate lovers dream. A rich tender moist sponge sandwiched together with raspberry jam and covered in a lush shiny chocolate ganache icing. This cake is a particular joy for those who struggle with icing cakes, and I do include myself in that category, due to its easy icing. The icing is just a matter of warming together a little cream and golden syrup and stirring in chopped chocolate and allowing it to melt into the cream and pouring over the cake. Check out the recipe below.
I came up with this recipe for a vegan friend, I love the cake so much that it replaced the regular version of it I used to make. I think its always good to a few recipes that are universally appealing gluten free, dairy free or vegan. I like to serve everyone the same thing regardless of dietary needs. People can be so sceptical of vegan meals or bakes, automatically thinking they are inferior simply because they are vegan, when this is not the case. I have found that all the vegan cakes I have come up with have had a fantastic light crumb. Everyone loves this cake whether vegan or not.
The cake is light, fluffy and moist and so tender. The frosting is a doddle to make and is very easy to work with it makes icing a cake almost easy. One important thing to note is that the coconut cream or coconut milk must be kept in the fridge until required this will help it separate and the liquid part to sink to the bottom and the firm part stay at the top. I prefer to use coconut cream as you get more solid mass to liquid but either will work. Sometime depending on how much coconut solids I get I may need to add a teaspoon or two of the liquid to make the frosting more spreadable and get that glossy smooth texture.
I hope you enjoy this recipe.
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A good old-fashioned chocolate cake is hard to beat, right? Its rustic appearance reassures me that it is going to deliver an uplifting fudgy hit of chocolaty goodness. Exactly what is needed midweek to get through.
This is a family favourite, that I am advised is best eaten slightly warmed so that the frosting has begun to melt and with vanilla ice cream. I prefer to eat at room temperature as is, but however you decide to eat it, I can guarantee you won’t be disappointed.