Vegan chocolate cake

SERVES 12. PREP 2 HRS 15 MINS. COOK 55 MINS.

INGREDIENTS

● 375g packet dark compound cooking chocolate, chopped (see notes)

● 2 x 400ml cans coconut milk

● 1 tsp vanilla extract

● 2½ cups self-raising flour

● 2 tsp baking powder

● 1 cup brown sugar, firmly packed

● 2 tbsp cocoa

● 375g strawberries, hulled, halved

● 1/3 cup coconut chips, toasted

METHOD

1 Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.

2 Place 150g of the 375g packet dark compound cooking chocolate, chopped, 2½ cups of the coconut milk and the 1 tsp vanilla extract in a microwave safe bowl. Microwave on high, stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth.

3 Sift 2½ cups self-raising flour, 2 tsp baking powder, 1 cup brown sugar, firmly packed and 2 tbsp cocoa into a large bowl. Make a well. Add chocolate mixture. Whisk to combine. Pour into prepared pan.

4 Bake for 50 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack, top-side up, to cool completely.

5 Place remaining chocolate and coconut milk in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth. Stand for 2 hours to thicken slightly.

6 Split cake in half horizontally. Spread half the ganache over bottom half of cake. Top with remaining half. Spread remaining ganache over top of cake. Decorate with 375g strawberries, hulled, halved. Sprinkle with 1/3 cup coconut chips, toasted. Serve.

RECIPE NOTES

We used generic branded chocolate from the supermarket. Check all packaging carefully to make sure the chocolate you use contains no animal products.