It’s time for some chocolate cake! This Vegan Chocolate Bomb Cake will make your heart stop if you love chocolate. Maybe also if you don’t like chocolate because it is so rich and chocolaty. A cake being “vegan” does not automatically mean it’s “healthy” ;P Loads of chocolate means loads of calories – even if they are vegan. So be careful and don’t eat half of the cake at once! Less is more! ;)
This week is all about vegan recipes here and on Zimtkeks & Apfeltarte – the blog of my blogger friend Andrea. We extended our monthly “Bake Together – The Baking Surprise” to a “Vegan Bake Together” week with new vegan recipes each day. Everything from breakfast to cakes. This is our second season, so to speak – if you want to check out the recipes we did last year, you can download our recipe e-book right here for free.
Today is all about chocolate here. It’s not a big cake though. Just a small chocolate bomb ;) We are only two here at home (if you are not counting our French Bulldog) which means smaller cakes make more sense. I can’t eat that much sweet stuff and due to COVID and the lockdown restrictions I can’t feed anybody else but my boyfriend right now. If you are looking for a cake that makes a large crowd happy, you might want to check out other cake recipes here on the blog. This one here is only for a smaller group of chocolate fanatics ;P
The cake layers in this cake have a great texture, quite compact and moist. The frosting is a chocolate ganache that is creamy and rich – so in case you decide to make this cake, you have to be prepared. If you want just a “hint” of chocolate you might have ended up in the wrong place ;P
Well… when I was preparing this cake, the plan was actually to make it a bit less sweet. Chocolate can be a bit overwhelming when a lot of it is used in a cake. Unfortunately, this plan did not really work here. The cake layers are actually not the problem here – I reduced the sugar compared to similar cake recipes quite a bit. If you replace the brown sugar partially or completely with xylitol or some other sugar replacement, you can make the cake layers almost sugar-free.
The real struggle was the frosting I wanted to use. In order to make it less sweet, I decided to go for a Vegan German Buttercream first. That’s buttercream made with pudding. Normally easy to make and easy to make sugar-free. Unfortunately, that did not work out the way I planned. The vegan butter did not mix properly with the pudding and was gritty. Not too sweet and tasty but unpleasant in texture. Shit happens. Now the frosting is a nice but very rich chocolate ganache. Could be worse ;P
INGREDIENTS / ZUTATEN
For the frosting:
19 oz. (540g) semi-sweet chocolate (vegan), chopped
1 can (14 oz./400g) coconut cream
2 tbsp. maple syrup
1 pinch of salt
For the cake:
1 1/4 cups (300ml) almond milk
1 tbsp. apple cider vinegar
2/3 cup (150g) margarine (vegan)
2 tbsp. maple syrup
1 tbsp. instant espresso powder
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1/2 cup (100g) brown sugar
4 tbsp. cocoa powder
3 tsp. baking powder
1 tsp. baking soda
some chopped chocolate for decorations (optional)
Für das Ganache Frosting:
540g Zartbitterschokolade (vegan), gehackt
1 Dose (400g) Kokosmilch
2 EL Ahornsirup
1 Prise Salz
Für den Kuchen:
300ml Mandeldrink
1 EL Apfelessig
150g Margarine (vegan)
2 EL Ahornsirup
1 EL Instant Espressopulver
1 TL Vanille Extrakt
260g Mehl (Type 550)
100g brauner Zucker
4 EL Kakaopulver
3 TL Backpulver
1 TL Natron
etwas gehackte Schokolade für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Start with the chocolate frosting. Chop the chocolate and add together with the coconut cream, maple syrup, and salt to a heatproof bowl. Melt the chocolate either over a pot with simmering water or in 30-second steps in the microwave and stir until you get a smooth chocolate sauce. Cover the bowl and let cool down for at least 3 hours or overnight.
2. Preheat the oven to 350°F (180°C). Lightly grease two 6 inches (15cm) cake tins and set aside. Mix the almond milk with the apple cider vinegar and let stand for about 5 minutes.
3. Melt the margarine in the microwave or in a pot on the stove, mix with the maple syrup, instant espresso powder, and vanilla extract, and let cool down a bit.
4. Add the flour, brown sugar, cocoa powder, baking powder, and baking soda to a large bowl and mix to combine. Add the curdled almond milk and the margarine mixture and mix everything until just combined. Divide the batter between the prepared cake tins, smooth out the top and bake for 28-32 minutes or until a wooden skewer inserted into the center of a cake comes out clean. Take out of the oven and let cool down completely in a wire rack.
5. When the cakes are cooled, you can continue with the chocolate frosting by whisking it for 8-10 minutes until fluffy and smooth. This kind of frosting sometimes starts to look grainy at the beginning, but keep on whisking and it will come out nice. In case it still looks weird (because the mix was too cold, for example), warm the mixture a bit and then continue whisking.
6. Cut the cooled cake layers horizontally in half, place one cake layer on a serving plate, and add a good amount of the chocolate frosting on top. Spread the frosting evenly and place a second cake layer on top. Repeat with the remaining cake layers and more frosting. When the layers are stacked, fill any gaps on the side with frosting and coat the whole cake with a thin layer of chocolate frosting. Place in the fridge for about 20 minutes to cool down and firm up. Finish the cake with more frosting by spreading it in swirls all over the surface – there is no need to let it look neatly ;P Decorate with some chopped chocolate (optional) and serve asap to some hungry chocolate lovers!
Note: The frosting is pretty much like a regular ganache, so it firms up quite quickly. If the mix feels too stiff to work with, whip it up once more to soften it again. A warm metal spatula helps if you want a smoother surface for the cake.
1. Mit dem Ganache Frosting anfangen und dafür die Schokolade grob hacken und zusammen mit der Kokosmilch, Ahornsirup und Salz in eine hitzebeständige Schüssel geben. Die Schokolade über einem Topf mit köchelndem Wasser oder in der Mikrowelle langsam schmelzen und alles zu einer glatten Masse verrühren. Die Schüssel abdecken und für mindestens 3 Stunden oder über Nacht abkühlen lassen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Zwei 15cm (6 inches) Springformen mit Backpapier auslegen und leicht einfetten. Zur Seite stellen. Den Mandeldrink mit dem Apfelessig vermischen und etwa 5 Minuten stehen lassen.
3. Die Margarine in der Mikrowelle oder in einem Topf auf dem Herd schmelzen, mit dem Ahornsirup, dem Espressopulver und dem Vanille Extrakt vermischen und dann etwas abkühlen lassen.
4. Das Mehl mit dem braunen Zucker, Kakaopulver, Backpulver und Natron in eine große Schüssel geben und vermischen. Den geronnenen Mandeldrink und die Margarine Mischung zur Schüssel dazugeben und alles verrühren. Den Teig auf die beiden Springformen verteilen, die Masse glatt streichen und dann für etwa 28-32 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und die Kuchen erst herausholen, wenn dieser sauber herauskommt. Kuchen aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen.
5. Wenn die Kuchen abgekühlt sind, kann man mit dem Ganache Frosting weitermachen. Dafür die Masse etwa 8-10 Minuten auf höchster Stufe aufschlagen, bis sie hell und luftig ist. Diese Art von Frosting kann am Anfang etwas grisselig aussehen, aber nicht beirrren lassen und einfach weiter aufschlagen, das Frosting wird am Ende schön cremig. Falls die Ganache trotzdem Probleme bereitet (z.B. weil die Mischung zu kalt war), einfach kurz erwärmen und dann weiter aufschlagen.
6. Die Kuchenböden horizontal in der Mitte halbieren, eine erste Kuchenschicht auf eine Servierplatte setzen und dann eine gute Portion des Frostings daraufgeben und verteilen. Eine zweite Schicht auflegen und dann alles wiederholen, bis alle Kuchenschichten aufgestapelt sind. Die Lücken zwischen den Kuchenschichten mit Frosting füllen und den kompletten Kuchen dünn mit Frosting einstreichen. Für etwa 20 Minuten in den Kühlschrank stellen. Den Kuchen mit dem restlichen Frosting einstreichen – ihr müsst dabei nicht sauber arbeiten, einfach drauf los, wir wollen hier keine geraden Kanten ;) Den fertigen Kuchen nach Belieben noch mit gehackter Schokolade dekorieren und dann sofort einigen hungrigen Schokoladenliebhaber servieren!
Hinweis: Das Frosting ist einer klassischen Ganache sehr ähnlich, daher wird das Frosting relativ schnell fest. Sollte die Masse schwer zu verstreichen sein, einfach noch einmal aufschlagen, dann wird sie wieder etwas weicher. Eine angewärmte Metallpalette hilft übrigens auch beim Verstreichen, wenn man eine etwas glattere Oberfläche möchte.
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Here is a version of the recipe you can print easily.
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Vegan Chocolate Bomb Cake
- Prep Time: 00:45
- Cook Time: 00:32
- Total Time: 05:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: American
- Diet: Vegan
Description
Delicious, sweet, and rich – this vegan Chocolate Bomb Cake is the best!
Ingredients
For the frosting:
19 oz. (540g) semi-sweet chocolate (vegan), chopped
1 can (14 oz. /400g) coconut cream
2 tbsp. maple syrup
1 pinch of salt
For the cake:
1 1/4 cups (300ml) almond milk
1 tbsp. apple cider vinegar
2/3 cup (150g) margarine (vegan)
2 tbsp. maple syrup
1 tbsp. instant espresso powder
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1/2 cup (100g) brown sugar
4 tbsp. cocoa powder
3 tsp. baking powder
1 tsp. baking soda
some chopped chocolate for decorations (optional)
Instructions
1. Start with the chocolate frosting. Chop the chocolate and add together with the coconut cream, maple syrup, and salt to a heatproof bowl. Melt the chocolate either over a pot with simmering water or in 30-second steps in the microwave and stir until you get a smooth chocolate sauce. Cover the bowl and let cool down for at least 3 hours or overnight.
2. Preheat the oven to 350°F (180°C). Lightly grease two 6 inches (15cm) cake tins and set aside. Mix the almond milk with the apple cider vinegar and let stand for about 5 minutes.
3. Melt the margarine in the microwave or in a pot on the stove, mix with the maple syrup, instant espresso powder, and vanilla extract, and let cool down a bit.
4. Add the flour, brown sugar, cocoa powder, baking powder, and baking soda to a large bowl and mix to combine. Add the curdled almond milk and the margarine mixture and mix everything until just combined. Divide the batter between the prepared cake tins, smooth out the top and bake for 28-32 minutes or until a wooden skewer inserted into the center of a cake comes out clean. Take out of the oven and let cool down completely in a wire rack.
5. When the cakes are cooled, you can continue with the chocolate frosting by whisking it for 8-10 minutes until fluffy and smooth. This kind of frosting sometimes starts to look grainy at the beginning, but keep on whisking and it will come out nice. In case it still looks weird (because the mix was too cold, for example), warm the mixture a bit and then continue whisking.
6. Cut the cooled cake layers horizontally in half, place one cake layer on a serving plate, and add a good amount of the chocolate frosting on top. Spread the frosting evenly and place a second cake layer on top. Repeat with the remaining cake layers and more frosting. When the layers are stacked, fill any gaps on the side with frosting and coat the whole cake with a thin layer of chocolate frosting. Place in the fridge for about 20 minutes to cool down and firm up. Finish the cake with more frosting by spreading it in swirls all over the surface – there is no need to let it look neatly ;P Decorate with some chopped chocolate (optional) and serve asap to some hungry chocolate lovers!
Notes
The frosting is pretty much like a regular ganache, so it firms up quite quickly. If the mix feels too stiff to work with, whip it up once more to soften it again. A warm metal spatula helps if you want a smoother surface for the cake.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
