Chocolate Cake with Chocolate Filling and Ganache
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Cake:
3 cups of unbleached all purpose flour
3/4 cup cocoa powder
2 1/4 teaspoons baking soda
3/4 teaspoon sea salt
2 cups of almond milk
2 tablespoons apple cider vinegar
1 3/4 cups of coconut sugar
2/3 cup melted coconut oil
2 teaspoons of vanilla
Filling:
1 cup unsweetened unspiced pumpkin purée
1/4 cup of cocoa powder
1/4 cup maple syrup
3 tablespoons of almond butter
Ganache:
7 oz (200 g) fine dark chocolate, finely chopped
2/3 cup coconut milk
2 tablespoons maple syrup
Instructions:
Preheat an oven to 350 °. Line two 8-inch round cake pans with parchment paper and lightly grease with coconut oil.
In a large bowl, combine the flour, cocoa powder, baking soda and salt and whisk until well blended.
In a medium bowl, whisk together the almond milk and vinegar until frothy. Whiskey in the sugar, oil and vanilla. Now add about a third of this mixture to the flour mixture and stir with a spatula or an electric hand mix on the lowest setting. Repeat, adding the wet ingredients to two more additions until just incorporated. Pour the batter into the prepared pan.
Bake for 20 to 25 minutes or until a cake tester comes out clean when inserted into the middle of the cake. Remove the cakes from the oven but let sit in the pan until completely cool.
For the filling, combine the pumpkin purée, cocoa powder, maple syrup and almond butter in a food processor and process until smooth.
For the ganache, put the chocolate into a medium glass bowl. In a small saucepan, combine the coconut milk and maple syrup and cook, stirring occasionally, over medium-low heat. When it just starts to simmer, pour over the chocolate and stir until melted. Leave to cool at room temperature.
Now for the assembly. Remove the cakes from the pan. Gently shave off the rounded cake with a sharp knife. Then spread the filling over and place the other baked cake on top. Now for the ganache. Pour it over the cake and let it drizzle down the sides. If you want it pretty, as it should be, put on a wire rack over a plate as you drizzle over the ganache.
Chill for at least one hour and serve. Cover up leftovers for up to 4 days and everyone will be happy.
3 cups of unbleached all purpose flour
3/4 cup cocoa powder
2 1/4 teaspoons baking soda
3/4 teaspoon sea salt
2 cups of almond milk
2 tablespoons apple cider vinegar
1 3/4 cups of coconut sugar
2/3 cup melted coconut oil
2 teaspoons of vanilla
Filling:
1 cup unsweetened unspiced pumpkin purée
1/4 cup of cocoa powder
1/4 cup maple syrup
3 tablespoons of almond butter
Ganache:
7 oz (200 g) fine dark chocolate, finely chopped
2/3 cup coconut milk
2 tablespoons maple syrup
Instructions:
Preheat an oven to 350 °. Line two 8-inch round cake pans with parchment paper and lightly grease with coconut oil.
In a large bowl, combine the flour, cocoa powder, baking soda and salt and whisk until well blended.
In a medium bowl, whisk together the almond milk and vinegar until frothy. Whiskey in the sugar, oil and vanilla. Now add about a third of this mixture to the flour mixture and stir with a spatula or an electric hand mix on the lowest setting. Repeat, adding the wet ingredients to two more additions until just incorporated. Pour the batter into the prepared pan.
Bake for 20 to 25 minutes or until a cake tester comes out clean when inserted into the middle of the cake. Remove the cakes from the oven but let sit in the pan until completely cool.
For the filling, combine the pumpkin purée, cocoa powder, maple syrup and almond butter in a food processor and process until smooth.
For the ganache, put the chocolate into a medium glass bowl. In a small saucepan, combine the coconut milk and maple syrup and cook, stirring occasionally, over medium-low heat. When it just starts to simmer, pour over the chocolate and stir until melted. Leave to cool at room temperature.
Now for the assembly. Remove the cakes from the pan. Gently shave off the rounded cake with a sharp knife. Then spread the filling over and place the other baked cake on top. Now for the ganache. Pour it over the cake and let it drizzle down the sides. If you want it pretty, as it should be, put on a wire rack over a plate as you drizzle over the ganache.
Chill for at least one hour and serve. Cover up leftovers for up to 4 days and everyone will be happy.
