Vegan Chocolate Cake

Name: Vegan Chocolate Cake
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 375g packet dark compound cooking chocolate, chopped; 2 x 400ml cans coconut milk; 1 tsp. vanilla extract; 2 1/2 cups self-raising flour; 2 tsps. baking powder; 1 cup brown sugar, firmly packed; 2 tbsps. cocoa; 375g strawberries, hulled, halved; 1/3 cup coconut chips, toasted

Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.

Cook3 h 20 min
Total3 h 20 min
Serves6
LevelAdvanced

Dairy-Free Vegan Vegetarian

Ingredients

375g packet dark compound cooking chocolate, chopped
2 x 400ml cans coconut milk
1 tsp. vanilla extract
2 1/2 cups self-raising flour
2 tsps. baking powder
1 cup brown sugar, firmly packed
2 tbsps. cocoa
375g strawberries, hulled, halved
1/3 cup coconut chips, toasted

Method

Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
Place 150g of the chocolate, 2½ cups of the coconut milk and the vanilla in a microwavesafe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth.
Sift flour, baking powder, sugar and cocoa into a large bowl. Make a well. Add chocolate mixture. Whisk to combine. Pour into prepared pan.
Bake for 50 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack, top-side up, to cool completely.
Place remaining chocolate and coconut milk in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth. Stand for 2 hours to thicken slightly.
Split cake in half horizontally. Spread 1/2 the ganache over bottom half of cake. Top with remaining half. Spread remaining ganache over top of cake. Decorate with strawberries. Sprinkle with coconut. Serve.