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Chocolate and Coffee Bundt Cake with Dark Chocolate Ganache

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

  1. Preheat the oven to 180°C and grease a large bundt tin
  2. In a mixer combine the sugar and oil
  3. Then add the “eggs” and the vanilla essence
  4. In a separate bowl sift the flour, cocoa powder and bicarbonate of soda together
  5. Prepare the coffee (4 tsp instant coffee and 2 cups of water)
  6. Alternate between adding the the flour mixture and the coffee to the wet ingredients in the mixing bowl and fold in
  7. Transfer the mixture to the bundt tin
  8. Bake for 40 minutes and then turn the oven down to 150°C and bake for a further 10-15 min
  9. Remove from the oven and allow to cool in the tin while preparing the ganache

Ganache

  1. Add the chocolate chips to a bowl
  2. Heat the Orley whip or coconut cream in the microwave for 1 minute
  3. Pour the cream over the chocolate and allow to sit for 2 minutes without stirring
  4. 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!

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