This is a pure “death by chocolate” recipe BUT it’s all vegan! No Butter! No eggs! No heavy cream! No nothing!
I made it using a vegan brownies recipe, doubled it to make two layers and
IngredientsForn the Brownies
- 10 tablespoons sunflower oil , plus extra for greasing
- 400 g dairy-free dark chocolate
- 340 g self-raising flour
- 6 heaped teaspoons cocoa powder
- 360 g golden caster sugar
- sea salt
- 2 vanilla pods
- 460 ml unsweetened organic soya milk
- 800 ml can coconut cream
- 800 g dairy free plain chocolate
- Preheat the oven to 180ºC.
- Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
- Break 300 g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt.
- Halve the vanilla podσ lengthways, scrape out the seeds, then add them to the bowl.
- Stir in the oil, soya milk and melted chocolate until combined.
- Roughly chop and stir in the remaining chocolate.
- Pour the mixture into the prepared tins, spreading it out evenly.
- Place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
- Leave to cool before using the icing.
- To make the icing, pour half the coconut cream into a small pan and heat until almost boiling.
- Remove from the heat and add the chocolate, stirring until melted and smooth. Then stir in the remaining coconut cream, divide the mixture between 2 bowls and chill in the fridge.
- Leave one bowl of mixture in the fridge for at least 8 hours or overnight to set very firmly.
- The other bowl of mixture should be removed from the fridge and left at room temperature a couple of hours before using so it can be spread over the cake.
- To assemble and decorate the cake, peel off the baking parchment and spread the cakes with the softer coconut ganache.
- Layer the cakes on top of each other then spread the remaining ganache over the top and sides of the cake with a palette knife.