June 15, 2014
Ultimate chocolate cake and new beginnings
So it’s finally here. After months of blood, sweat and tears (just tears) it’s done! A new home for La Gallette and somehow a new beginning…
I started blogging when I was 13, uploading my most favourite recipes along with horrible photos (and sometimes no photos at all). I shared how my week went and what I’ve been up to, hoping that there was someone on the other side that would benefit from my ramblings. At first after talking to myself for a few months, people started to follow my work and somehow magically enjoy it, which was astonishing to say the least.
What appeared to be just numbers on my statistics page became much more and I began communicating with my followers and that finally opened my eyes, that there is actually people- real people- out there that love my work. And truthfully, that’s what has kept me going… baking everyday, taking photos and sharing my experiences.
I kind of let go of blogging for a while, it was heartbreaking and focused on instagram, but I missed writing pages of words and using my actual camera, uploading and publisizing. I missed all of that, so that’s what has lead me to start this new blog.
So here I am, I hope you enjoy it just as much as I do.
Now onto this cake…
My first ever bake was a one-bowl chocolate cake. Yep. At 7 years old, I walked into the kitchen and made a chocolate cake, it was the beginning of something new so that’s why I’ve decided to share with you all this vegan chocolate cake to celebrate something new.
Super moist, fluffy and easy chocolate cake covered with a simple oozing of chocolate ganache… a bit on the naughty side but who cares? Let’s celebrate!
I hope you all love the recipe and I’ll be back soon…
- 1 1/2 cups plain flour (I used white spelt flour)
- 1 cup wholemeal flour (I used wholemeal spelt flour)
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tbsp vineger
- 1 1/2 cup almond milk (or any other plant-based milks)
- 1/2 cup melted coconut oil
- 2 tsp vanilla extract
- 3/4 cup raw sugar
- 1/3 cup maple syrup
- 200g dark chocolate (approx 80% cocoa solids- I used Lindt 80%)
- 1/4 cup coconut cream
- Preheat oven to 180C. Grease a 20cm springform cake tin and line the base with greaseproof paper.
- Sift the flour, cocoa and baking soda in a large bowl. Set aside.
- Stir together the almond milk and vinegar, set side for 5 min to 'curdle'.
- Whisk in the coconut oil, vanilla extract, maple syrup and sugar into the almond milk mixture.
- Beat in about 1/3 of the 'wet' mixture into the 'dry'. Whisk in the remaining 'wet' mixture until really smooth.
- Pour the batter into the prepared cake tin and bake for 25-30 min or until cake springs back to the touch.
- Melt ganache ingredients in a heatproof bowl over a pan of simmering water making sure that the bottom of the bowl does not touch the simmering water.
- Cool slightly before pouring the ganache all over the cake.