I adore fruit and chocolate together. It is, in my opinion, one of the best combinations.
And summer is all about fruit for me. Mangoes, berries, peaches & melons.
Not only did I have a massive craving for chocolate after a crazy year at uni, but the temptation of buying all the fruits in the supermarket was just too much.
There has been a craze on vegan and superfoods in Australia, if you haven’t noticed and I came across this recipe where I believe, I can eat all the chocolate I want without the guilt. Except, I threw in whipped cream and blueberries. And dark chocolate ganache. Oh well. I don’t have much self control.
Simple Vegan Chocolate Cake from Joy the Baker
2 1/4 cup plain flour
1/2 cup dutch processed cocoa powder
1 1/2 cup granulated sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup warm coffee
1/2 cup + 1 tbsp vegetable oil
2 tsp vanilla extract
50g unsalted butter
80ml pure cream
200g dark chocolate
Preheat oven to 180 degrees celcius. Grease cake tin and dust with cocoa powder. Set aside
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt.
In a seperate bowl, whisk together coffee, oil and vanilla.
Add all the wet ingredients to the dry and whisk until just combined. Pour the batter into the cake tin and bake for 30-35 minutes, or until a skewer inserted into the cake comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes before taking out of the tin.
Allow to cool completely.
Whilst the cake is cooling, place a bowl containing the butter, cream and chocolate pieces over a saucepan of simmering water. Make sure not to have any water in the bowl otherwise the chocolate will seize up. Game over for the chocolate ganache.
Once the chocolate has completely melted, allow to cool and place in the fridge for 10 minutes, or until the consistency of the ganache is spreadable.
Whip the rest of the cream.
Cut the cake in half, top with whipped cream and fresh blueberries. Replace the top half and cover the cake with chocolate ganache and again, top with blueberries.