Easy Chocolate Cake With Cherries And Coconut Cream

Easy Chocolate Cake With Cherries And Coconut Cream

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Easy Chocolate Cake With Cherries And Coconut Cream

This delicious vegan-friendly chocolate cake will delight all your guests, especially those on a plant-based diet!

Ingredients

VEGAN CHOCOLATE CAKE

Group 1:

  • 45 g cocoa powder
  • 90 g plain flour
  • 50 g almond meal
  • 1 g soda bicarbonate
  • 2 g baking powder
  • Generous pinch of ground cinnamon
  • Generous pinch of salt

Group 2:

  • 250 g coconut yoghurt or any
    other plant-based yoghurt
  • 1 bean or 2tsp of vanilla bean or extract
  • 1 tsp vinegar

Group 3:

  • 80 g sunflower oil
  • 60 g 70% dark chocolate

COCONUT CREAM FOR WHIPPING

Group 1:

  • 250 g coconut milk
  • 1 bean or 2tsp vanilla bean or extract
  • 70 g cocoa butter

Group 2:

  • 50 g caster sugar
  • A pinch of xanthan gum

CHERRY FILLING/TOPPING

Group 1:

  • 350 g fresh cherries
  • 1/2 quill cinnamon
  • 1tsp vanilla extract

Group 2:

  • 150 g caster sugar
  • 10 g cornflour
  • 70 g water/Kirsch

Method

VEGAN CHOCOLATE CAKE

• Mix all group 1 ingredients.
• Then mix all group 2 ingredients.
• Melt dark chocolate with oil over gentle heat or in the microwave.

Method:
• Pre-heat oven to 1700C, if using a fan forced oven then to 1550C.
• Prepare two L18cm x B8cm x H4cm bar cake moulds or tins. Spray or brush with oil and only line the base with greaseproof paper.
• Combine all the ingredients gently, and do not over work the mixture. Put into the tins and bake for about 20-25 minutes (time depends on the oven). To test, insert a skewer and if there is a little bit of dampness it is time to remove. Over-baking the cake will make it firmer.
• Remove and cool. Unmould and store wrapped in the fridge.

COCONUT CREAM FOR WHIPPING

• Mix group 1 ingredients and warm to about 500C.
• Then mix group 2 ingredients very well.

Method:
• Mix group 1 and group 2 and using a stick blender mix thoroughly.
• Remove and store in a bowl covered, so that the cling wrap is touching the cream to avoid skinning. Store in the fridge overnight and whip the following day until slightly firm.

CHERRY FILLING/TOPPING

• Pit the cherries and put with the ingredients into a saucepan.
• Then mix group 2 ingredients very well to make a slurry.

Method:
Mix group 1 and group 2 and bring to boil stirring. Simmer till the mixture thickens, remove and store covered in the fridge for use the following day.
Remove and store in a bowl covered, so that the cling wrap is touching the cream to avoid skinning. Store in the fridge overnight and whip the following day until slightly firm.

ASSEMBLY OF CAKE

• Remove the cake from the fridge.
• Whip the coconut cream until firm, unlike normal dairy cream this may not stiffen, but will firm. Do not overwhip.
• Top the cake with some cherries and syrup and the top with some of the coconut cream.
• Place more cherries and top with some dollops of cream.
• Decorate with chocolate flakes and toasted coconut flakes.
• The assembly of the cake can be done to suit one’s own style.