Dark & De­light­ful

We’re cel­e­brat­ing our 10th birth­day with the good stuff – start­ing with this deca­dent yet de­cep­tively sim­ple ve­gan choco­late cake.

Good - - CONTENTS - Recipe, words, styling and pho­tog­ra­phy Jane Lyons

A choco­late cel­e­bra­tion cake that’s ve­gan

Dark Choco­late and Toasted Se­same Birth­day Cake (Ve­gan)

Flecks of toasted se­same seeds and sea salt com­bined with rich dark choco­late make this dev­il­ishly deca­dent cake hard to re­sist – but per­haps the real beauty of this recipe is that it is sur­pris­ingly sim­ple to pre­pare and pop in the oven. You’ll be left with plenty of time to flick through the rest of Good mag­a­zine while the house fills with mouth-wa­ter­ing aro­mas.

Serves 10-12

Cake

3 cups white flour

2 cups good-qual­ity

dark co­coa

21/2 tsp bak­ing soda

3 cups raw sugar, whizzed un­til finely ground (white sugar is fine to use, too)

1 tsp salt

2/3 cup ex­tra vir­gin olive oil 21/2 tbsp ap­ple

cider vine­gar

2 tbsp vanilla bean paste 3 cups plunger or

fil­ter cof­fee, cooled zest of 1/2 an or­ange Ic­ing (This can be halved if you want to keep the sides of the cake bare)

4 cups roughly chopped

70% co­coa dark choco­late 1 cup al­mond milk

1 cup co­conut or olive oil 1 cup ic­ing sugar

4-6 tbsp se­same

seeds, toasted

1 tbsp flaky sea salt

For the cake Pre­heat oven to 170°C. Grease and line ei­ther two 20cm cake tins or four 15cm cake tins (I did the latter).

Sift the dry in­gre­di­ents into a large bowl and stir to com­bine. Make a well in the cen­tre and pour in olive oil, ap­ple cider vine­gar, vanilla bean paste, cooled cof­fee and or­ange zest. Use a fork or whisk to grad­u­ally com­bine in­gre­di­ents un­til the mix­ture be­comes a smooth bat­ter.

Pour bat­ter into pre-pre­pared tins and bake for 30-45 min­utes or un­til a skewer in­serted into the cake comes out clean. If you’re di­vid­ing the bat­ter be­tween smaller tins, the cake will bake more quickly. Leave the cakes to cool in their tins. Mean­while, pre­pare the ic­ing by plac­ing the chopped choco­late, al­mond milk and oil in a heat­proof bowl over a pot of sim­mer­ing wa­ter. Stir un­til melted and com­bined. Re­move from heat and whisk in ic­ing sugar. Place bowl in the re­frig­er­a­tor to cool for 15-20 min­utes or un­til ic­ing is thick enough to spread onto cooled cake. Stir ic­ing oc­ca­sion­ally.

To as­sem­ble Mix toasted se­same seeds to­gether with sea salt in a small bowl. Spread a layer of ic­ing be­tween each cooled cake layer and sprin­kle with toasted se­same seed and salt mix. Stack cake lay­ers on top of each other, gen­tly press­ing down to se­cure. You might like to leave the cake naked or, as pic­tured, ice the top and sides and sprin­kle the top with ex­tra toasted se­same seeds. The cake will last for 3-4 days in an air­tight con­tainer if stored in a cool, dark place.

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