Chocolate and Coffee Bundt Cake with Dark Chocolate Ganache
Ingredients
For the Cakes
- 300ml vegetable oil
- 500g of light brown sugar
- 4 vegan “eggs” Orgran egg replacer
- 2 tsp vanilla essence
- 100g cocoa powder
- 320g cake flour
- 2 tsp bicarbonate of soda
- 2 cups of warm coffee
For the Ganache
- 1 cup dark choc chips1 cup warmed
- Orley whip (or full fat coconut cream)
Method
- Preheat the oven to 180°C and grease a large bundt tin
- In a mixer combine the sugar and oil
- Then add the “eggs” and the vanilla essence
- In a separate bowl sift the flour, cocoa powder and bicarbonate of soda together
- Prepare the coffee (4 tsp instant coffee and 2 cups of water)
- Alternate between adding the the flour mixture and the coffee to the wet ingredients in the mixing bowl and fold in
- Transfer the mixture to the bundt tin
- Bake for 40 minutes and then turn the oven down to 150°C and bake for a further 10-15 min
- Remove from the oven and allow to cool in the tin while preparing the ganache
Ganache
- Add the chocolate chips to a bowl
- Heat the Orley whip or coconut cream in the microwave for 1 minute
- Pour the cream over the chocolate and allow to sit for 2 minutes without stirring
- Stir until the mixture is smooth and velvety
Remove the cake from the tin and pour the ganache over the top of the cake, cut and enjoy!
