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chocolate cake

updated

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Ingredients for 1 servings:

  • 200 g sugar
  • 2 tbsp cocoa powder, heaped
  • 300 g flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 150 ml oil (sunflower oil)
  • 2 tsp vinegar
  • 400 ml soy milk (soy drink)
  • 200 g dark chocolate (vegan)
  • 200 ml soy cream
  • 400 g raspberries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan

Mix the sugar, cocoa powder, flour, baking powder, baking soda, and salt. Combine the sunflower oil, vinegar, and soy milk and stir into the flour mixture. Pour into a greased springform pan and bake at 180°C for about 45 minutes. Let cool, then cut in half lengthwise. Melt the chocolate in a water bath and stir in the soy cream. Let cool. Spread half of the chocolate cream on the bottom layer and top with the raspberries (reserve 12 for decoration). Place the top layer on top and spread with the remaining cream. Decorate with the raspberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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