Death to Diets Cake
 
 
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)
  • Natural or Dutch Process Cocoa Powder ⅔ cup (60g)
  • Hot Water ⅔ cup (160ml)
  • Ground Flax Seeds 6 Tablespoons (48g)
  • Hot Water 8 Tablespoons (120ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • All Purpose Flour 1 cup + 6 Tablespoons (175g)
  • Salt ¼ teaspoon
  • Baking Powder 1¼ teaspoons
  • Additional Recipes:
  • Ganache Icing: 8 ounces vegan chocolate + 6 fl. ounces of soy milk
  • ½ Recipe Fudge Icing
  • ½ Recipe Best Vegan Buttercream Icing
  • Cream Cheese Icing Recipe BELOW
  • * we will be making some the buttercream mocha (optional) so you will also need instant coffee granules
  • Chocolate sandwich cookies for garnish *optional
Instructions
  1. For the brownie batter:
  2. Combine the ground flax and 8 Tbs hot water and let stand for 5 minutes to thicken.
  3. Combine the cocoa powder with the other measure of hot water (the ⅔ cup) and whisk smooth
  4. Add the melted coconut oil
  5. In a large mixing bowl combine the sugar, flax mixture, cocoa paste mixture and vanilla extract and whisk smooth
  6. Sift the flour with the salt and baking powder and add to the chocolate mixture, whisk smooth
  7. Pour batter into greased cake pans or the ring mold as shown in the video
  8. 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
  9. Cool completely before assembling the cake as shown in the video
  10. 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
  11. 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/