Chocolate Cake
Vegan chocolate cake with a creamy coating, caramelised hazelnuts and mixed berries
SNACKSDESSERTS
Total
1H15min
Prep
30min
Cook
45min
Servings:slices
For the Chocolate Cake:
- 270 grPlain flour
- 130 grBrown sugar
- 130 grWhite sugar
- 100 grCocoa powder
- 1 tbspBaking powder
- 1 tspBicarbonate of soda
- 100 mlVegetable oil
- 300 mlOat milk
- 1 tbspApple cider vinegar
- 1 tbspGround flaxseed
- 3 tbspWater
- Vegan butter for greasing
- Salt to taste
For the Caramelised Hazelnuts:
- 120 grRoasted hazelnuts
- 80 grSugar
- 2 tbspWater
- 1 tspVegan butter
For the Chocolate Coating:
- 200 gr52% cocoa chocolate bar
- 50 mlOat milk
- 50 mlVegan cream
For the Toppings:
- Mixed berries to taste
Chocolate Cake
Vegan chocolate cake with a creamy coating, caramelised hazelnuts and mixed berries
SNACKSDESSERTS
Total
1H15min
Prep
30min
Cook
45min
Servings:slices
INGREDIENTS
For the Chocolate Cake:
- 270 grPlain flour
- 130 grBrown sugar
- 130 grWhite sugar
- 100 grCocoa powder
- 1 tbspBaking powder
- 1 tspBicarbonate of soda
- 100 mlVegetable oil
- 300 mlOat milk
- 1 tbspApple cider vinegar
- 1 tbspGround flaxseed
- 3 tbspWater
- Vegan butter for greasing
- Salt to taste
For the Caramelised Hazelnuts:
- 120 grRoasted hazelnuts
- 80 grSugar
- 2 tbspWater
- 1 tspVegan butter
For the Chocolate Coating:
- 200 gr52% cocoa chocolate bar
- 50 mlOat milk
- 50 mlVegan cream
For the Toppings:
- Mixed berries to taste
INSTRUCTIONS
For the Cake:
- 1Make a flax egg by mixing the ground flaxseed with 3 tablespoons of water and leaving for 5 minutes until it reaches a gel-like consistency.
- 2In a bowl, combine all the dry ingredients.
- 3In another bowl, mix all the wet ingredients including the flax egg. Once well combined, add the wet to the dry and mix gently until smooth.
- 4Grease a cake tin with vegan butter and pour in the batter.
- 5Bake for about 45 minutes at 180°C.
For the Hazelnuts:
- 1In a frying pan, combine the sugar and water and let it caramelise, stirring constantly to prevent burning.
- 2Add the hazelnuts and mix well. Then add the butter and stir.
- 3Transfer the mixture onto a sheet of parchment paper on a work surface, spreading it out to cool.
- 4Roughly chop the caramelised hazelnuts.
For the Coating:
- 1In a saucepan, melt the chocolate with the oat milk and cream until smooth and glossy.
For Plating:
- 1Unmould the cake (let it cool completely first to avoid cracking), coat with the chocolate, and top with the caramelised hazelnuts and mixed berries.
NOTES
- This is the vegan cake made by Bruna Simões during her participation on MasterChef. The original recipe is available on the RTP website