RECIPE TRY-OUT: vegan chocolate cake with genach frosting

In this recipe try-out, I will be using recipes I found online to make a cake for my birthday. I will of course link the original recipes below. The chocolate cake I made only had instructions in cups, so below I will provide the measurements in grams, that will save you some calculations if you also prefer grams in baking. The recipe for the genach frosting already has instructions in both grams and cups, so I will not copy the recipe here, you should definitely visit the original blogpost!

This cake was pretty nice – I don’t know if it is the best chocolate cake ever – but it was definitely tasty. I especially liked the combination with the freshness of the raspberries. That offered a nice contrast to the chocolaty cake and frosting. Next time I would probably bake the cake even longer (I already baked it longer than the instructions), because it was still a bit wetter than I would like. The frosting was great, but not very easy to pipe, it is probably easier just to spread it on.

Please let me know what you think of this cake. Would you have decorated it differently? And if you make it, how did it go?

Chocolate genach frosting, I made 2/3 of this recipe: https://minimalistbaker.com/how-to-make-vegan-chocolate-ganache-frosting/

Chocolate cake: http://www.instructables.com/id/The-BEST-chococlate-cake-ever…that-happens-to-be/

Ingredients for the cake in grams:

  • 160 grams of flour
  • 200 grams of granulated sugar
  • 40 grams of cocoa powder
  • ½ tsp. of salt
  • 240 mL of warm water (or coffee)
  • 1 tsp. of vanilla extract
  • 75 grams of sunflower oil
  • 1 tsp. apple cider vinegar

 

Other ingredients I used:

  • 250 grams of frozen raspberries, thawed
  • 12 mini oreos

 

Instructions: follow the instructions on the linked pages to make your cake and your frosting. However, I mixed my cake batter in a separate bowl, by fist mixing the dry and wet separately and then adding them together. I poured my batter into a 20 cm round baking pan and baked it at 180 degrees Celsius for 40 min. After that I let my cake cool completely.

Cut your cake into two layers. Make your chocolate frosting according to the recipe by the Minimalist Baker, and transfer it to a piping bag with round tip. Pipe some frosting onto the bottom layer, and spread it out. Also pipe a border of frosting. Now fill the created well with your raspberries. Put the top layer of your cake back on top.

Spread some frosting on the top and side to cover it with a thin layer. Now change the tip to a grass tip and pipe grass to cover the cake. Then I added 12 oreos around the side of the cake, to mark the 12 pieces I was going to cut it into. Then just add some candles if you like and enjoy!

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