VEGAN CHOCOLATE HAZELNUT FUDGE CAKE
When it comes to everyday cakes, chocolate fudge cakes are the perfect choice. Usually done very quickly, they can be enjoyed warm, as you would a brownie, with a scoop of ice cream on top; or well chilled, with some plant double cream, and a few frozen berries.
This quick little weekday treat is just marvellous for the afternoon coffee or tea. With a texture between a mud cake and a brownie, and generous swirls of gianduja in every slice, it really leaves no room for wanting more.
Serve it with a cup of strong coffee, for a nice balance; or a glass of cold hazelnut milk, whatever your preference is. And if you want to know a secret, if you have any leftover cake, it can be sliced up and frozen, to resemble a wonderful ice cream cake bar.
For the chocolate fudge cake
180 grams plain flour
150 grams dark brown sugar
25 grams unsweetened cocoa powder
1 teaspoon baking soda
small pinch of salt
250 millilitres warm water
50 millilitres oil
2 teaspoons vanilla bean paste
1 tablespoon apple cider vinegar
50 grams gianduja spread, slightly warmed (any vegan chocolate and hazelnut spread)
For the glaze
50 grams extra dark chocolate (95%)
50 grams vegan milk chocolate
Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and whisk to blend well. Line a small round baking pan (15 cm) with baking parchment, and set it aside. Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, and the vinegar, and whisk until just combined.
Pour the batter into the prepared pan, add in teaspoons of gianduja, mix them through using a butter knife or a skewer, and bake immediately in a preheated oven, at 180°C, for about 18-20 minutes, or until done. Make sure you check it with a toothpick, so it stays fudgy, and not dry. Remove the cake from the oven, and set it aside.
To make the glaze, melt together both types of chocolate over a double boiler, or in the microwave, and pour it over the hot cake. Shake the pan carefully, because it may still be hot, and once the whole surface of the cake is glazed, leave it to set. Refrigerate for at least 4 hours. Yields 10 servings.
By Tina Vesić
VEGAN CHOCOLATE CHESTNUT LAYER CAKE