Chocolate Mud Cake (V+GF)

Chocolate Mud cake for Sanju’s 31st, last week. Two tier cake, chocolaty, super easy to bake, an awesome chocolate ganache & strawberries to top it. It was the same recipe I had used couple of weeks back to celebrate my aunt’s birthday, who turned 61. I was so certain that the first time, it was sheer luck that I got it to look amazing. I have made this twice now, and it has worked perfectly.

Time for some secrets now, when I was complaining to one of the assistants in a health-food store about how difficult it is to bake GF goodies, she gave me two recipe secrets.

1. GF goodies usually taste amazing when warmed up.
2. Xanthan/Guar gum is recommended for best results. I know it’s not recommended to have this everyday. Once it is while, it is okay. I just use 1 tsp of this.

It takes around 20 mins for prep, 25 minutes to bake these two tiers. Decorating however, takes too much time. I am not a big fan of that. Took me for EVER. But was worth every second. Sanju sliced the cake. And had 2 large slices immediately. Skipped dinner. Hey, don’t judge him. It was his birthday. And this cake is fairly healthy, so why not?

And oooh yeah, Mud cake. Before going vegan, I loved Mud Cake from Woolies. Would buy a cake, every couple of weeks and have it as a dessert every single day. And I never got tired. When I made this cake the first time, Sanju said it tasted just like mud cake. He was so right. It tastes so similar. Dense and Chocolaty, have it with some fresh strawberries, this is heaven 🙂 15 ingredients are what you need. Don’t get put off by the long list, It is not difficult. Trust me 🙂

This recipe is going towards #MeatlessMonday and #EatforthePlanet movement.

You need:

Dry Ingredients

• GF Oat Flour-1 cup
• Super fine White Rice Flour [or] Brown Rice Flour-1/2 cup+2 Tbsp
• Arrowroot Starch- 1/4 cup
• Tapioca Starch- 1/4 cup
• Baking powder- 2 tsp
• Baking soda- 1 tsp
• Organic Raw Sugar-1.5 cups
• Cacao powder-1 cup + 1 Tbsp
• Salt-1/4 tsp

Wet Ingredients

• Banana Puree-1 cup
• Almond milk-1 cups
• White Vinegar-2 tsp
• Rice bran oil/Coconut oil melted-1/2 cup
• Concentrated Vanilla Extract-1 tsp
• Fresh Ground Coffee-1 Tbsp dissolved in 1/2 cup milk

Optional Ingredients

• Xanthan [or] Guar gum- 1 tsp [OPTIONAL]
• Carob powder-1 Tbsp [OPTIONAL]

Toppings:

• Strawberries-500 grams
• Full fat Coconut cream-270 mills
• Vegan GF Chocolate-200 grams
• Salt-1/4 tsp
• Organic Raw Sugar-1.5 Tbsp [OPTIONAL]

Method:

• Preheat oven to 175 degrees celcius/350 Fahrenheit
• Sift all the dry ingredients to a large bowl and mix them really well. Transfer to a plate
• In a the same bowl, add all the wet ingredients except oil and beat until foamy/frothy.
• Add the dry ingredients 1 cup a time while mixing with a hand-held mixer. Once you have added all the dry ingredients, the batter will resemble a thick pancake batter.
• Now, add oil and keep mixing for a minute.
• Divide batter evenly between your 2 cake pans lined with each parchment paper or coated with coconut oil.
• Bake for 25 minutes or until toothpick inserted in the middle comes out clean. I baked in middle-tier of the oven.
• Let it stand for ten minutes, flip both the pans and let it cool for couple of hours.

• Whilst cake is cooling, prepare the ganache. Heat coconut cream until bubbles start to appear around the edges , turn off heat, add chopped chocolate, salt and let it sit for 10 mins. After 10 minute mark, stir and that’s it. Ganache is ready. Let it cool as well
• Assembly is super simple. Over one of the tiers, apply ganache, top with strawberries and flip the other tier and cover with ganache.

Chocolate Mud Cake (V+GF)

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Easy 2-tier Chocolate Mud cake with a Coconut-Chocolate Ganache.

Author: Charanya

Recipe type: Vegan, Gluten-free, Yeast-free, Soy-free, can be Nut-free

Cuisine: Australian, NZ

Serves: 2 tier cake

Ingredients

Dry Ingredients:

• GF Oat Flour-1 cup
• Super fine White Rice Flour [or] Brown Rice Flour-1/2 cup+2 Tbsp
• Arrowroot Starch- ¼ cup
• Tapioca Starch- ¼ cup
• Baking powder- 2 tsp
• Baking soda- 1 tsp
• Organic Raw Sugar-1.5 cups
• Cacao powder-1 cup + 1 Tbsp
• Salt-1/4 tsp

Wet Ingredients:

• Banana Puree-1 cup
• Almond milk-1 cups
• White Vinegar-2 tsp
• Rice bran oil/Coconut oil melted-1/2 cup
• Concentrated Vanilla Extract-1 tsp
• Fresh Ground Coffee-1 Tbsp dissolved in ½ cup milk

Optional Ingredients:

• Xanthan [or] Guar gum- 1 tsp [OPTIONAL]
• Carob powder-1 Tbsp [OPTIONAL]

Toppings:

• Strawberries-500 grams
• Full fat Coconut cream-270 mills
• Vegan GF Chocolate-200 grams
• Salt-1/4 tsp
• Organic Raw Sugar-1.5 Tbsp [OPTIONAL]

Instructions

1. Preheat oven to 175 degrees celcius/350 Fahrenheit
2. Sift all the dry ingredients to a large bowl and mix them really well. Transfer to a plate
3. In a the same bowl, add all the wet ingredients except oil and beat until foamy/frothy.
4. Add the dry ingredients 1 cup a time while mixing with a hand-held mixer. Once you have added all the dry ingredients, the batter will resemble a thick pancake batter.
5. Now, add oil and keep mixing for a minute.
6. Divide batter evenly between your 2 cake pans lined with each parchment paper or coated with coconut oil.
7. Bake for 25 minutes or until toothpick inserted in the middle comes out clean. I baked in middle-tier of the oven.
8. Let it stand for ten minutes, flip both the pans and let it cool for couple of hours.
9. Whilst cake is cooling, prepare the ganache. Heat coconut cream until bubbles start to appear around the edges , turn off heat, add chopped chocolate, salt and let it sit for 10 mins. After 10 minute mark, stir and that's it. Ganache is ready. Let it cool as well
10. Assembly is super simple. Over one of the tiers, apply ganache, top with strawberries and flip the other tier and cover with ganache.

Notes

*Carob and gum are optional.
*Sugar was perfect. Add 1 and ⅓ cup of sugar, check sweetness and add more if you need.
*If you see the ganache seep between the tiers, keep a slice of strawberry in the gap, cover the gap, apply more ganache and that would sort the issue.
*I added ¾th cup banana puree, 1 & ⅓ cup sugar, ¼ cup oil, the first time I made it. Turned out a bit dry. The amount mentioned in the recipe was spot on.
*For a nut-free option, replace almond milk with rice/oat milk

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