I usually start the baking of the brownie and mix the buttercream recipe, fudge icing, cream cheese icing and ganache on one day; then assemble the cake the next day. It is so much easier to divide up your time that way so you are not spending what seems like a lifetime in the kitchen making this cake from start to finish. Having the recipes prepared in advance is a lifesaver.
Serves: 1 - 5" Cake
Ingredients
For the Brownie Batter:
Granulated Sugar 1½cup (300g)
Coconut Oil or any vegetable oil you prefer 8 tablespoons (120ml)
* we will be making some the buttercream mocha (optional) so you will also need instant coffee granules
Chocolate sandwich cookies for garnish *optional
Instructions
For the brownie batter:
Combine the ground flax and 8 Tbs hot water and let stand for 5 minutes to thicken.
Combine the cocoa powder with the other measure of hot water (the ⅔ cup) and whisk smooth
Add the melted coconut oil
In a large mixing bowl combine the sugar, flax mixture, cocoa paste mixture and vanilla extract and whisk smooth
Sift the flour with the salt and baking powder and add to the chocolate mixture, whisk smooth
Pour batter into greased cake pans or the ring mold as shown in the video
Bake in a preheated 350°F oven for about 25 minutes or until they are springy to the touch when you gently press the centers
Cool completely before assembling the cake as shown in the video
To make the Mocha Icing dissolve 1 Tablespoon instant coffee granules with 2 tablespoons warm water, add to half of the buttercream recipe at the last stage of mixing, mix smooth
For the Vegan ganache: Warm the chocolate and milk alternative together in a sauce pot stirring constantly until melted and smooth
Notes
Death to Diets cake must be kept refrigerated, store air tight for up to 10 days
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/death-diets-cake/