Chocolate cake with creamy ganache

Ingredients for 1 servings:

• 200 g flour
• 200 g sugar
• 25 g cocoa
• 1 tsp cream of tartar baking powder
• 1 tsp baking soda
• 1 pinch of salt
• 75 g butter, vegan (Alsan), melted
• 240 ml water, warm
• 1 tbsp lemon juice
• 1 tsp Bourbon vanilla sugar
• Fat and flour for the mold
• 170 g chocolate, vegan, chopped
• 180 ml soy cream (Soy Cream Cuisine)
• 1 tbsp butter, vegan (Alsan), room temperature

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

without egg

Preheat the oven to 175°C. Grease and flour a brownie pan. Mix the flour, sugar, vanilla sugar, sifted cocoa powder, baking powder, baking soda, and salt well. Combine the melted butter, warm water, and lemon juice and stir into the dry ingredients with a hand mixer. Pour into the cake pan and bake for about 35 minutes. Test the temperature with a skewer. Remove from the oven and let cool on a wire rack. For the frosting, place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat and pour over the chocolate. Let stand for 5 minutes. Stir until smooth. Let the ganache cool at room temperature for about 1 hour, then whip it. Spread the ganache over the cooled cake using a spatula or knife.