Vegan chocolate cream cake

Ingredients for 1 servings:

• 480 g flour
• 240 g raw cane sugar
• 2 packets of baking powder
• 60 g baking cocoa
• 100 g dark chocolate
• 100 ml vegetable oil, neutral, e.g. sunflower oil or coconut oil
• 500 ml carbonated mineral water
• 2 cans of chickpeas, including the liquid
• 400 g silken tofu
• 200 ml soy cream (Soy Cream Cuisine) for whipping
• 3 packs of cream
• 4 packets of vanilla sugar
• 200 g dark chocolate
• some coconut oil
• some baking cocoa

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 55 minutes

for two 26cm springform pans

For the base, mix all the dry ingredients in a bowl. Break the chocolate bar into pieces and then chop them finely with a knife. In a separate bowl, combine the wet ingredients. I like to use 70 ml sunflower oil and 30 ml coconut oil, which I melt a little in a saucepan beforehand. The coconut oil makes the batter particularly airy. Mix all the ingredients together with a hand mixer or a whisk. Do not overmix, or the carbon dioxide will ruin the rising effect. Divide the batter into 1 x 2/3 and 1 x 1/3 and fill each into a 26 cm springform pan that has been greased or lined with baking paper. Bake both bases in a preheated oven at 200°C (fan oven) for about 30-40 minutes. Remove the springform pan with the smaller amount of batter from the oven about 10 minutes early. Do the skewer test. Allow the finished bases to cool quickly on wire racks. In the meantime, prepare the cream. To do this, pour the liquid from the two cans of chickpeas into a bowl with high sides and beat with a hand mixer. Add two sachets of cream stabilizer and the vanilla sugar and beat briefly again. Place the mixture in the refrigerator. Chop the chocolate into pieces and melt it in a double boiler. In the meantime, whip the cream according to the package instructions. Finally, add one sachet of cream stabilizer and beat briefly again. Once the chocolate has melted, add about 1 teaspoon of coconut oil. This should melt quickly and then fold in. This makes the chocolate nice and smooth. Remove the bowl from the double boiler and set aside. Beat the silken tofu with a mixer until it resembles a pudding. Mix together the chickpea foam, cream, and tofu. Add the melted chocolate (reserve some for decoration) and fold in. Then color the cream as dark as you like with baking cocoa. If you like, you can of course sweeten it to taste. If you want to incorporate other flavors into the cream, you can certainly add cinnamon or vanilla flavoring. Place the cream back in the refrigerator. Now cut the thicker of the two layers in half crosswise using some string or a large, sharp knife. If the thinner layer has risen unevenly, you can flatten it slightly with a sharp knife. For the string method, first make a light cut in the base all the way around with a sharp knife where you want to separate it. The cut is only for guiding the string. Then place the string around the cake base in the notch and cross the ends of the string. Then carefully pull the string through the cake. The final step is to alternate the layers with the cream. You can use a cake ring or the rim of a springform pan to help you layer the cake. Then spread the cream over the edge and top of the cake. Don’t be afraid to be generous. Decorate with cocoa powder and some of the remaining chocolate and refrigerate for about 2 hours.