Delicious and indulging chocolate cake, which will please all the chocolate lovers out there!
Vegan, nut free, soy free | Serves 8-10 | DESSERT
- 110g plain flour
- 30g cocoa
- 1 teaspoon baking powder
- 90g plant-based butter
- 125g dark chocolate (I used 70% Lindt)
- 200g icing sugar
- 125ml water
- 150g ripen banana, mashed
- 75g dark chocolate (I used 70% Lindt)
- 10g plant-based butter
- 30ml plant-based milk (I used oat)
1.Preheat the oven at 160°C.
2.In a bowl sieve the flour, cocoa and baking powder and set aside.
3.In a bain-marie (the bowl shouldn't be touching the hot water!) add the butter and chocolate for few minutes, until melted. Use a whisk to combine.
4.Add the icing sugar and water to the mixture and continue whisking for few minutes.
5.Once everything is combined well and the sugar has dissolved, remove from the heat (be careful, as the bowl will be hot!).
6.Add the mashed banana to the wet mixture and whisk.
7.Add the dry mixture into the wet and combine.
8.Place the cake mixture into a greased loaf tin (14x24cm), lined with parchment paper (do not skip this step!) and bake for 35 minutes.
9.Let it cool for at least an hour, before you add the ganache.
10.To make the ganache, either add all the ingredients in a bowl over a bain-marie or microwave for 40 seconds, checking it every 10-15 seconds.
11.Once the cake is cool, pour the ganache on top and serve (preferably cold)!
Happy baking and enjoy!
Did you try this recipe?
Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood