For any of you who attended my September pop-up brunch, here is the recipe for the chocolate ganache cake you hopefully enjoyed. It is super dark, chocolatey and moist and I paired it with a light compote of Finnish berries to break through the cake’s richness. I have experimented with a number of methods to make vegan ganache, but found this was the best way to create a glossy finish. I would recommend looking for the best quality cocoa you can find, as it will really effect the overall taste of the ganache.
Chocolate ganache cake – serves 8 – 10 people
100 g flour (gluten free if necessary)
125 g sugar
60 g cocoa powder
1 heaped tsp baking soda
1 heaped tsp baking powder
1.5 dl/ 150 ml water
1 dl/ 100 ml soya yoghurt
1 dl/ 100 ml oil
For the ganache:
250 g icing sugar
125 g cocoa powder
vegan dark chocolate to decorate
Preheat the oven to 180 degrees c. and grease and line a 23 cm diameter loose bottomed cake tin.
Mix the dry ingredients in a large bowl and in a separate bowl, whisk together the wet ingredients. Quickly mix the wet ingredients into the dry ingredients, until you have a smooth batter. Pour into your prepared tin and bake for 25 -30 mins, until an inserted skewer comes out clean. Allow to cool completely.
Meanwhile make your ganache. Sieve the icing sugar and cocoa powder together, before add a little water bit by bit, until you have a smooth thick, shiny ganache. The ganache will firm up a little as it sets.
Decorate with grated dark chocolate before serving.