Epic Microwave Chocolate Cake
Recipe by @sovegan
Recipe by @sovegan
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Ready in
- 10 portions
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Servings - Easy
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Difficulty
Ingredients
- 300 ml soya milk
- apple cider vinegar 1 tbsp
- 100 g dark chocolate 70%
- 1 tbsp instant coffee granules
- 200 ml vegetable oil
- 220 g plain flour
- 1 tsp baking powder
- 4 tsp baking powder
- 1 tsp bicarbonate of soda
- 4 tbsp cocoa powder
- 250 g caster sugar
- 1 tbsp vanilla extract
Ganashes
- 350 g dark chocolate 70%
-
300 g Elmlea Plant Double
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Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Combine soya milk and vinegar in a bowl. Set to one side so it turns into a vegan buttermilk.
- Add dark chocolate, coffee and oil to a microwave-safe jug. Microwave for 30-45 secs, remove and stir until fully melted.
- Add flour, baking powder, bicarbonate of soda, cocoa powder, and sugar to a large mixing bowl and stir. Add vanilla extract, chocolate mix, buttermilk and stir until smooth.
- Pour half the cake mix into an 8” microwave-safe cake mould and microwave for 5-7mins or until a toothpick comes out clean. Cool for 10mins in the mould then turn out onto baking paper and leave to fully cool. Repeat for the second cake layer.
- Add 150g chocolate and 100g Plant Double to a jug, melt for 30-45 secs in the microwave, then stir until fully melted. Leave to cool and refrigerate for 30mins - 1hour until slightly firm, then whip using an electric or hand held whisk until fluffy. Spread over the top of the first cake then place the second cake on top.
- For the glaze, add 200g chocolate and 200g Plant Double to the jug and microwave for 30-45 secs then stir until fully melted. Leave to sit for 10 mins then pour over the cake. Use a knife to ease the chocolate around the sides. We top with chocolate curls. Slice and enjoy!
