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I went along to my first meetup of the Edinburgh Cinema group and Elise the facilitator had generously baked a chocolate cake for everyone. This was my first knowing encounter with ganache as an icing alternative and I was pointed towards Beatty’s Chocolate Cake for the recipe of the deliciously moist cake.
Inspired by this, I fancied adapting this into a vegan tray-bake and my first attempt turned out no’ too bad.
Chocolate Cake Ingredients
- 1.75 cups self-raising white plain flour
- ½ cup of cocoa powder
- 1 cup of sugar
- 1 tsp of salt
- 2 tsp rice flour
- 1 cup of soya milk
- ½ cups of sunflower oil
- 1 tsp of vanilla extract
- 1 cup of freshly made hot chocolate
- 2 tbsp of maple syrup
- Preheat oven to 350F/180C
- Line a shallow roasting tray with grease-proof paper, 40cm x 27cm (2cm deep) worked well for me
- Sieve together flour, salt, sugar, cocoa powder in mixing bowl and mix thoroughly
- Make the cup of hot chocolate (i.e. heat 1 cup of soya milk and add to a heaped teaspoon of cocoa powder). Mix in the maple syrup.
- In a jug, whisk together the oil, soya milk, rice flour and vanilla essence
- Gradually pour this mixture into the dry ingredients, beating well all the time and finally add the hot chocolate and continue to beat well until smooth
- Pour mixture on top of grease-proof paper in baking tray.
- Bake in oven for 30-35 minutes or until a skewer comes out dry
Chocolate Ganache Ingredients
- 120g of vegan cooking chocolate
- ¼ cup of soya cream
- 2 tsp sugar
- Let the tray-bake cool for 30-60mins
- Add the chocolate (broken up in small squares), cream and sugar to a glass or ceramic bowl over a saucepan of boiling water
- Stir gently until all melted and smooth
- Use a spoon to apply the ganache to cover the tray bake.
- As the topping cools it will harden
- Lift the tray bake out of baking tray onto large chopping board/surface and slice into small mouthfuls of heaven.