Chocolate cream cake with rum

Ingredients for 1 servings:

• 350 g flour
• 260 g sugar
• 2 cup(s) cocoa powder
• 2 cups milk (plant milk)
• 10 g soy flour or egg substitute for 2 eggs
• 1 tsp baking powder
• 8 tbsp oil (sunflower oil)
• 2 packets of vanilla sugar
• 1 pinch of salt
• some water, lukewarm
• n. B. Chocolate coating, vegan, grated
• Fat for the mold
• Flour for the mold
• 150 g palm fat, solid
• 4 cup(s) powdered sugar, sifted
• 1 cup sugar
• 2 tbsp syrup (rice syrup)
• 1 packet of vanilla sugar
• 150 ml white rum
• ½ cup(s) cocoa powder
• some salt
• ½ cup water, boiling
• n. B. Spread (chocolate), vegan
• n. B. chocolate decoration, vegan

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 40 minutes

vegan

Combine flour, sugar, and vanilla sugar in a mixing bowl and fold in the oil. Add the plant-based milk, soy flour, baking powder, and salt and mix well. Add enough lukewarm water to form a thin batter. Line the bottom of a springform pan with baking paper and grease the edges. Then dust the greased edges with flour. Pour the batter into the pan and bake in an oven preheated to 160°C for 40-60 minutes. The cake is ready when nothing sticks to the skewer when pierced with a wooden skewer. Remove the batter from the oven and let it cool completely. Carefully open the springform pan and remove it from the cake. Using the longest knife possible (bread knife, etc.), cut the cake into 2-3 layers and place each layer on a plate, except for the bottom layer. Secure the edge of the springform pan back around the bottom layer. Cut the solid palm fat into small pieces with a sharp knife and mash it with a fork until it forms a mush. Add half of the powdered sugar to the palm fat and mix both. Pour the mixture into the bowl of a food processor or into a tall, heatproof container and continue processing with a hand mixer. Add the remaining powdered sugar, vanilla sugar, and salt and mix with the fat on the lowest setting. Add half a cup of boiling water and set the food processor to the highest setting. Add the rum, rice syrup, and cocoa powder to the frosting and beat with a food processor or hand mixer for about 2-3 minutes. Once the desired consistency is reached, refrigerate the frosting briefly. Spread a thin layer of vegan chocolate spread on the middle layer. Remove the frosting from the refrigerator, briefly beat it again, and spread some of it on the bottom layer of the springform pan to a thickness of about 1/2 cm. Place the middle layer, spread side up, on top of the frosting. Spread a slightly thinner layer of frosting on the middle layer. Place the last layer on top and refrigerate the cake and the remaining frosting for 10 minutes. Remove the cake from the refrigerator and carefully loosen the edge of the springform pan. Spread the remaining frosting thinly but opaquely over the outer edge and the top. If you have any leftover frosting (or if you made more), you can decorate with it. If desired, add vegan chocolate decorations. Always use the vegan version of all ingredients. The rum in the frosting is optional and can safely be replaced with two more tablespoons of rice syrup. This will make it just a chocolate cream cake, but it’s also suitable for anyone who wants or needs to avoid alcohol.