John Myers
Ingredients for 1 servings:
- 95 ml sunflower oil
- 260 g flour
- 75 g baking cocoa
- 1 tsp baking soda
- 1 pinch of salt
- 80 g chocolate, vegan
- 180 g sugar
- 95 g applesauce
- 95 ml sunflower oil
- 1 ½ tsp vanilla extract
- 345 ml water
- Fat for the mold
- some almond milk for soaking
- 120 g margarine
- 180 g powdered sugar
- 1 pinch of salt
- 1 tsp vanilla extract
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
First, preheat the oven to 175°C (top/bottom heat). Grease a 26cm springform pan and line it with baking paper. For the batter, mix the dry ingredients with the sugar. Then, beat together the oil, applesauce, vanilla extract, and water. Add the dry ingredients and mix. Finely chop the chocolate, fold it into the batter, and pour into the baking pan. Bake in the hot oven for about 30-35 minutes (test with a toothpick). For the frosting, melt the margarine in a saucepan and let it brown (about 5 minutes, until the color changes), then remove from the heat. Add the salt, vanilla extract, and powdered sugar and beat quickly until the mixture is smooth. Transfer this mixture to the bowl of a food processor and let it cool completely in the refrigerator. Once the mixture is cold, beat on the highest setting for 5 minutes until fluffy. Once the cake has completely cooled, soak it in the almond milk and spread the frosting on the cake. You can find the recipe here: https://www.lillyscupcakery.de/schokokuchen-mit-brown-butter-frosting
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