Tempting, dark, brooding, what can I say?!? This cake is the perfect date. Get off tinder and get in the kitchen cause you will want this one all to yourself.

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Chocolate Mud Cake

Course Birthday, Cake, Chocolate, Wedding Cake

Cuisine Dessert

Keyword dairy free, egg free, vegan, vegan baking, vegan cake, vegan chocolate, vegan ganache

Prep Time 40 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 50 minutes

Servings 2 2 x 6 inch cakes

Ingredients

• MELT
• 120 g vegetarian shortening (You can use Spectrum Naturals Shortening or Crisco or Copha)
• 57 g cacao butter melted
• 125 g high quality dark dutch cocoa powder the darker the better
• 2 tbs coffee powder
• MIX
• 125 ml chickpea water 1-2 cans should be enough
• 125 ml soy milk mixed with 1 tbs white vinegar to thicken
• 2 tbs high quality vanilla bean paste
• SIEVE
• 300 g all purpose plain flour or low protein plain cake flour low protein flour always gives better results
• 440 g caster sugar
• 1 tsp baking powder
• 1/2 tsp sea salt
• 250 ml boiling water
• GANACHE FILLING Go here for ganache recipe: https://sarakidd.com/recipe/vegan-chocolate-ganache/

Instructions

• Preheat conventional oven 160°C/320F
• Grease 2 x 6IN cake tins and line with baking strips (see here)
• Melt shortening, + cocoa butter in small pot on stove, then take off heat and add cocoa powder and coffee, stir until smooth, let cool until warm
• In a blender add shortening mix + VOR/chickpea water + vanilla + milk/vinegar, blend together on low until completely combined and smooth
• In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt and stir until evenly mixed
• Add all liquids to this bowl and mix on very low speed till combined
• Slowly trickle in boiling water along the side of the bowl while still mixing on very low speed
• Once water is mixed, scrape down the sides, mix again on low for a few seconds
• Divide between tins, tap tins on bench to release air bubbles, bake 70 - 80 mins, check with a toothpick through centre, if it comes out clean it's ready
• Cool in tin for 10 minutes, then flip on cake rake
• Make ganache filling and ice once cake is cold

Notes

1. This is an excellent cake and will keep in the fridge for a week if sealed with ganache/fondant or it will freeze for a month
2. You can use buttercream instead of ganache but be aware it's a very heavy cake so your buttercream needs to be strong
3. This is a great cake for carving with very little crumbs