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 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 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
Be sure to read the Notes for Success section above the recipe!
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
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