Creamy vegan Chocolate Cake with chocolate ganache filling. It´s so creamy and and simple to make.
Course baking
Cuisine vegan /easy
Keyword chocolate
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
cooking time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8pieces
Author Klaraslife
Ingredients
Cake
190gwheat flour
100gof sugar
25gof cocoa powder
100gof chocolatevegan
125gof buttervegan and melted
180mlof milkoat
1tbspof soda
1tbspapple cider vinegar
1tspvanilla
1tspinstant coffee powder
Frosting
330gvegan cream cheese, softened to room temperature
170gunsalted vegan butter, softened to room temperature
415gconfectioners’ sugar
50gunsweetened natural cocoa powder
2-3tbspsoy milk
pinchof salt
Instructions
Preheat the oven to 180 ° C. Grease a springform pan (18cm) and dust with some flour.
Mix flour, sugar, cocoa powder, gingerbread spice and instant coffee powder. Mix the soda and vinegar together with the milk, butter, vanilla and chocolate to make a creamy dough.
Add to the springform and bake for 40-45 minutes.
Make a stick sample.
Allow to cool for 10 minutes before removing the ring, then allow to cool completely.
Chocolate cream frosting
In a large bowl using a hand-held with a whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined.
Add the confectioners’ sugar, cocoa powder, 1 bsp milk, and salt and beat on medium-high speed until combined and creamy. Add more milk to slightly thin out, if desired. Cover and store leftover frosting for up to 5 days in the refrigerator.
Cut the cake with a sharp knife or a nylon thread and spread with the cream.
Put the chocolate cream frosting on top and spread with the remaining cream.
Sprinkle with berries or chocolate
Notes
You can also double the ingredients. The amount is then sufficient for a 24 cm Springform. Or you use 2 x 20 cm Springform.