This super healthy chocolate cake (since it does not contain eggs and butter and is made with whole wheat flour and buckwheat flour also known as black flour or buckwheat flour) is truly a success here at home. My children, like their parents, are great chocolate lovers, every time I give them this cake, they are supper happy!
I have already served this cake to several friends and school parties as guinea pigs and everyone, without knowing that it was a vegan cake, loved and devoured this cake.
INGREDIENTS
For the chocolate cake:
1 ½ cups of whole meal flour
1 cup buckwheat flour/black
1 ½ cups of yellow sugar which can be substituted for honey QB or agave syrup QB
5 tablespoons cocoa
1 tablespoon of ground flaxseed
1 coffee spoonful of baking soda
2 teaspoon baking powder
½ cup of olive oil
2 cups of soy milk
Black chocolate chips (optional)
For the chocolate icing:
100 g. black chocolate
4 tablespoons of soy milk
DIRECTIONS
Grease a 24 cm round pan with butter and the parchment paper with butter and sprinkle with flour using it to line the pan. Preheat the oven to 180 ºC.
Mix the flour, sugar, or honey well, agave syrup, cocoa, flaxseed, baking soda, and baking powder.
Apart, mix the oil and milk by beating well with an electric mixer until you get a homogeneous mixture. Add this liquid mixture to the dry ingredients while stirring with a wire stick until you get a homogeneous mass. Finally, if you wish, add the dark chocolate chips to the dough and mix until well incorporated.
Pour the dough into the form previously lined with parchment paper and bake for 25 to 30 minutes (you should check the cooking with a toothpick if it comes out dry, the dough is ready).
Remove from the oven and unmold after cooling.
Prepare the cover. Melt the chocolate in a double boiler together with the soy milk. Stir well until you get a velvety and shiny cream. Remove from heat and apply the chocolate while still warm.
It can decorate with chocolate chips, red fruits, or chipped hazelnut.
HINT:
You can choose to make a double cake, but in this case use a wider shape, to obtain a thinner cake and you will have to repeat the recipe for another cake. On a serving plate, place the first cake and spread the ganache on top. Place the second cake and cover it with the chocolate icing decorating to taste.
GANACHE RECIPE
INGREDIENTS
100 g dark chocolate cut into pieces
60 ml of soy cream
2 to 4 tablespoons of sugar
DIRECTIONS
Heat the cream with the sugar over low heat until it bubbles. Remove from the heat by adding the previously chopped dark chocolate, stirring until melted and forming a velvety cream. Allow cooling. Then beat for about 2 minutes with an electric mixer. Refrigerate to solidify.
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