Double Layer Chocolate Cake
350 g vegan chocolate chopped
1 1/2 cups coconut milk
Vegan Chocolate Fudge Cake:
1 1/2 cups almond or soy milk – or we use Nutty Bruce coconut and almond blend
1 1/4 cups caster sugar
150 ml coconut or sunflower oil
2 tea spoons vanilla extract
2 cups plain flour (or use gluten-free)
2/3 cup cocoa powder
1 tea spoon baking powder
1/2 teaspoon salt
Start by making the ganache; place the chopped chocolate in a heat-proof bowl and warm over the coconut milk in a small saucepan on medium heat, until the milk is just boiling, and chocolate is melting. Then pour milk over the chocolate and mix together.
Cover and place in the fridge for an hour, stirring occasionally, while you make the cake.
Preheat the oven to 180C. Grease two 20cm/8inch tins.
Whisk together the almond/soy milk, sugar, oil and vanilla extract.
In a large bowl, sift together the flour, cocoa powder, baking powder and salt.
Mix wet ingredients into the dry until smooth; be careful not to over-mix. Divide the batter evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in their tins for 30 minutes then carefully turn them out onto a wire rack to cool completely.
The ganache should be thick but spreadable, if it is too runny still then return it to the fridge until it is firm, or pop it in the freezer for a bit to speed up the process. If it is too thick then gently warm it over a pan of hot water until it has softened.
Spread half of the ganche over the first cake layer and place another cake on top, spread the rest on the top.