A classic chocolate cake - moist and indulgent with a dark chocolate ganache coating - the queen of desserts Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), Margarine, Dark chocolate (dairy-free) and Coconut cream.
Preheat the oven to 170°C (340°F) and grease a round pan.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Melt the chocolate and margarine in a double boiler and let cool slightly.
Double boiler (bain-marie)orMicrowave
💡In the microwave, melt in short bursts, stirring in between, until the chocolate and margarine are smooth and liquid.
3
Add the sugar to the chocolate and stir until it dissolves, then add the flax eggs one at a time, stirring constantly, followed by the vanilla.
4
Sift the flour, cocoa and baking powder over the top and Fold gently, just until the batter is smooth.
⚙ FoldingSilicone spatulaSifter
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Pour into the pan.
Round pan
6
Bake 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs.
⚙ BakingOvenRound pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Let the cake cool completely.
8
Finely chop the chocolate and put it in a bowl.
KnifeCutting boardBowl
9
Heat the coconut cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
10
Stir gently from the center outward, until you get a smooth, glossy coconut cream.
💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
11
Add the margarine and stir until it melts.
12
Cover the cooled cake with the ganache and let it set.
Offset spatula
636calories
7 gprotein
55 gcarbs
43 gfat
● protein 4%● carbs 35%● fat 61%
Per serving (146 g), of 8 servings
To assemble ·
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Cocoa: measured in tbsp in this recipe: 1 tbsp = 5.4 g · 228 kcal per 100 g · More about Cocoa →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
🔧 Tools needed (11) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Round pan· Also works: Springform pan (None) · Square pan (None)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Microwave or Double boiler (bain-marie)· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
