Read Full Article: Zinque India || Traveldine, 7th July 2022
Vegan Dark Chocolate Cake by Siya Talreja, Founder of Zinque India
Ingredients
For the vegan chocolate sponge
- 120 gm all-purpose flour
- 15 gm cocoa powder
- ½ tsp baking soda
- ½ tsp instant coffee powder
- ½ tsp baking powder
- 100 gm sugar
- 30 gm oil
- 60 gm hot water
- ½ tbsp vinegar
- ¼ tsp vanilla extract
- 60 gm soy/almond milk
For the vegan dark chocolate ganache
- 200 gm vegan dark chocolate (above 55%)
- 150 gm coconut cream
Method
For the vegan chocolate sponge
- Pre-heat the oven to 160-180℃.
- Grease and line 3 baking pans (6-inch round) with baking paper.
- Mix the vinegar with the soy/almond milk and leave aside for the mixture to curdle.
- Mix all the dry ingredients in a bowl. Add oil, sugar, vanilla, hot water, and curdled milk to the mixture.
- Whisk to combine all the ingredients together. Distribute the batter evenly in the 3 tins
- Bake for 15-20 minutes, until a skewer inserted in the centre of the cake, comes out clean.
For the vegan dark chocolate ganache
- Cut the chocolate into small pallet-sized pieces (if not using pallets).
- In a pot, heat the cream until it comes to a boil.
- Pour the hot cream over the melted chocolate, cover and leave aside for 5-10 minutes till the chocolate melts.
- Once melted, give it a mix till it comes together as a silky-smooth ganache. Refrigerate to cool.
For the assembly
- Assemble the cake once the sponges have cooled and the ganache has a spreadable consistency
- Take a layer of the sponge and lather it generously with ganache, use a palate knife or the back of a spoon to spread it evenly.
- Stack with another layer of sponge and ganache.
- Add the last layer of the sponge
- Dress up the cake with even more ganache (as you like it!).