Delicious, sweet, and rich – this vegan Chocolate Bomb Cake is the best!
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)
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!
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.
Keywords: vegan, chocolate, cake, coconut