|Posted on August 5, 2009 at 11:56 PM|
Here is a chocolate cake recipe sent to me by my friend (she found it in 'The Chocolate and Coffee Bible' 2008 Hermes House Publishers)
Vegan Chocolate Gateau
For the cake you need:
2 1/2 cups self-raising wholemeal flour (she used plain flour)
1/2 cup cocoa powder
3 tbsp baking powder
1 and 1/4 cup caster sugar (plain sugar works)
a few drops of vanilla
9 tbsp sunflower oil (or veggie oil)
1 and 1/2 cups water
sifted cocoa powder for sprinkling
1/4 cup chopped nuts to decorate
For the fudge icing you need:
1/4 vegan margarine
3 tbsp water
2 cups icing (confectioners') sugar sifted
2 tbsp cocoa powder sifted
1 to 2 tbsp hot water
1) Preheat oven to 325F and grease and line a deep 8 in. round cake tin. Grease again with sunflower oil. Don't skip these steps. they are annoying but necessary. I used a 9-inch pan and just kept an eye on it while cooking.
2) Sift flour, cocoa and baking powder into large bowl. Add sugar and vanilla, then gradually beat in the sunflower oil, then water to produce smooth thick batter. Pour into tin and smooth surface.
3) Bake cake for about 45 minutes (mine took over an hour), or until cake tester or fine metal skewer inserted in the center comes out clean. Remove from oven but leave in tin for about 5 minutes before turning out onto a wire rack. Peel off lining paper and leave to cool. Cut the cake in half ot make two equal layers.
4) To make chocolate fudge icing, place margarine and water in a pan and heat gently until the margarine has melted. Remove from heat and add the sifted icing sugar and cocoa powder, beating until shiny, adding more hot water IF needed. Pour into bowl and cool until firm enough to spread and pipe. (Note: if you use a larger pan to bake cake you'll need to make more icing)
5) Place the bottom layer of cake on a serving plate and spread over two-thirds of the fudge icing. Top with the other layer. You can spread the rest of the fudge over top with a knife or use a piping (pastry) bag with a star nozzle to pipe stars onto the top of the cake. Sprinkle with cocoa powder and chopped nuts.