Chocolate Truffle Cake
Easy one bowl mix for the best vegan chocolate cake! Add a simple 2 ingredient truffle ganache & your favorite raspberry jam!
Ingredients
For the Cake:
- 2 cup All Purpose Flour (250g)
- 1 cup Cake Flour *see notes (120g)
- 8 Tbs Natural Cocoa Powder (45g)
- 2 cup Granulated Sugar (400g)
- 1 teaspoon Salt
- 2 teaspoon Baking Soda
- 2 teaspoon Apple Cider Vinegar (10ml)
- 2 teaspoon Vanilla Extract (10ml)
- ¾ cup Vegetable Oil (177ml)
- 2 cup Strong Brewed Coffee *see notes (474ml)
For the Ganache:
- 8 ounces Semi Sweet Vegan Chocolate (226g)
- ¾ cup Full Fat Plant Milk (177ml)
For the Garnish & Filling:
- Fresh Raspberries
- 1 cup Raspberry Jam
Instructions
- Preheat the oven to 350°F & then grease & parchment line 2-8" Cake pans
- Sift both flours, baking soda, salt & the sugar together in a large mixing bowl.
- In a medium bowl or measuring cup combine the natural cocoa powder with the hot coffee & then add the vinegar, oil & the vanilla extract whisk smooth.
- Pour the wet ingredients into the sifted dry ingredients & whisk vigorously with a hand whisk until smooth (about 30 strokes)
- Pour batter into greased and parchment lined 8" x 2" cake pans
- Bake immediately for approximately 30 minutes or until a toothpick inserted into the center comes out with moist crumbs & the cake is springy to the touch when you gently press the center
- Meanwhile prepare the ganache by heating the soy milk until it just starts to boil, pour the hot milk over the finely chopped chocolate in a large mixing bowl and whisk smooth
- Let the ganache cool at room temperature to a soft spreadable consistency while the cakes cool
- Build the cake as per the video tutorial
Video
Notes
Gluten Free flour works like a dream in this cake recipe with no other changes needed!
I've use Bob's Red Mill While I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture, as well as baking for an additional 10 to 20 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using If you cannot get cake flour it is totally fine to use all - all purpose flour (plain flour) instead, just use 1/4 cup (30g) less than the recipe lists for the total weight/volume of both flours Most people are against using coffee in their recipes but please understand that coffee enhances chocolate recipes. believe me you cannot taste the actual coffee in the final recipe and it does wonders for the overall taste! However if you still cannot use coffee you can replace it with water or plant milk Some of you may be tempted to use Dutch Process Cocoa powder but please be sure to use natural or the cake will not turn out well! Storage Chocolate raspberry truffle cake can stay at room temperature without the fresh raspberry garnish for up to 3 days. For longer storage & for storing it with the raspberries on top, keep refrigerated in an airtight container for up to 1 week
I've use Bob's Red Mill While I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture, as well as baking for an additional 10 to 20 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using If you cannot get cake flour it is totally fine to use all - all purpose flour (plain flour) instead, just use 1/4 cup (30g) less than the recipe lists for the total weight/volume of both flours Most people are against using coffee in their recipes but please understand that coffee enhances chocolate recipes. believe me you cannot taste the actual coffee in the final recipe and it does wonders for the overall taste! However if you still cannot use coffee you can replace it with water or plant milk Some of you may be tempted to use Dutch Process Cocoa powder but please be sure to use natural or the cake will not turn out well! Storage Chocolate raspberry truffle cake can stay at room temperature without the fresh raspberry garnish for up to 3 days. For longer storage & for storing it with the raspberries on top, keep refrigerated in an airtight container for up to 1 week
Tried this recipe?Let us know how it was!