Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Deluxe Chocolate Cake

The ultimate quick DELUXE chocolate cake recipe! Vegan and totally fantastic. If you haven’t tried it.. 

Ok chocolate cake is simply a magic word. Chocolate cake!

Or is it just me?

Here I have the ultimate chocolate cake recipe for you, in the deluxe version. That means lots of chocolate, lots of fluffy biscuits, and extra chocolate mousse, on top, below, and everywhere. And for a bonus, this is a super quick recipe! 

The photos were taken in the time between finishing baking and serving to visitors. Sometimes it just has to be quick. Have fun baking!

This recipe is:

  • prepared quickly
  • very easy
  • perfect for coffee and cake
  • vegan and purely plant-based
  • suitable for every chocoholic
  • foolproof
  • the perfect birthday cake
  • the best vegan starter recipe if you have not yet dared to make cakes

Makes a cake of 18cm in diameter.

Preparation time: 30 minutes

Baking time: 40 minutes

For the biscuit:

Preheat the oven to 180°C top/bottom heat.

In a mixing bowl, combine flour, sugar, tapioca starch, cocoa, vanilla, salt, and baking powder. Add vegetable oil, oat drink, and vinegar and stir by hand with a whisk to form a homogeneous dough.

Pour the batter into a greased 18cm springform pan and bake for about 40 minutes. Test with a toothpick and spray with water, then let it cool completely in the mold.

For the chocolate mousse:

Whip the cream, then add the whipped cream and whip again until the cream is firm. Chop the chocolate and gently melt it in a water bath, then stir it into the cream. Add a little more sweetness if needed.

Divide the sponge cake into 3 layers with a pastry knife. Place the bottom one on a cake plate and gradually fill the cake with mousse. Leave about half for the wraparound and demo. Finally, pipe out dabs of cream and decorate with grated chocolate.

Enjoy it and celebrate well! Celebrate life <3

Deluxe Chocolate Cake

STINA SPIEGELBERG
Here I have the ultimate chocolate cake recipe for you, in the deluxe version. That means lots of chocolate, lots of fluffy biscuits, and extra chocolate mousse, on top, below, and everywhere. And for a bonus, this is a super quick recipe!
Prep time 30 mins
Baking time 40 mins
Course Brunch, Easy Peasy, Summer, Sweets & Baking
Servings 1 cake of 18 cm diameter

Ingredients
  

For the biscuit:

  • 180 g Wheat flour type 405 or spelled flour type 630
  • 80 g Sugar
  • 1 tbsp Tapioca starch opt.
  • 25 g Cocoa
  • 1 pinch each of vanilla and salt
  • ¾ corner. baking powder
  • 60 g Vegetable oil
  • 260 mL Oat drink
  • 2 tbsp Apple cider vinegar

For the chocolate mousse:

  • 400 g Whippable vegan cream
  • 1 Corner whipped cream
  • 100 g Dark chocolate
  • 3 tbsp Sugar
  • Shaved chocolate

Instructions
 

For the biscuit:

  • Preheat the oven to 180°C top/bottom heat.
  • In a mixing bowl, combine flour, sugar, tapioca starch, cocoa, vanilla, salt, and baking powder.
  • Add vegetable oil, oat drink and vinegar and stir by hand with a whisk to form a homogeneous dough.
  • Pour the batter into a greased 18cm springform pan and bake for about 40 minutes.
  • Test with a toothpick and spray with water, then let it cool completely in the mold.

For the chocolate mousse:

  • Whip the cream, then add the whipped cream and whip again until the cream is firm.
  • Chop the chocolate and gently melt it in a water bath, then stir into the cream. Add a little more sweetness if needed.
  • Divide the sponge cake into 3 layers with a pastry knife.
  • Place the bottom one on a cake plate and gradually fill the cake with mousse.
  • Leave about half for the wraparound and demo.
  • Finally, pipe out dabs of cream and decorate with grated chocolate.
Keyword Chocoholics, Chocolate, Chocolate cake, deluxe chocolate cake, vegan
Deluxe Chocolate Cake

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