CHOCOLATE CAKE

This chocolate cake is perfect for chocolate enthusiasts, featuring a rich chocolate sponge cake, chocolate ganache and toasted almonds. It's a classic treat made entirely from 100% plant-based ingredients and is gluten-free. Ideal for birthdays of both children and adults, as well as winter celebrations like Christmas and New Year's, or simply for those weekends when you're craving something truly chocolatey. I often find myself in need of such indulgence during the autumn and winter weekends! :)

Ingredients 

For the sponge cake:

(Ingredients for one sponge cake. You will need two sponge cakes, so you'll need to repeat the baking process and the ingredient quantities twice.)

• 10 Medjool dates

• 200 ml of water

• 1 tsp of chia seeds

• 2 tsp of plant-based milk

• 1 tsp of coconut oil

• 1 tsp of vanilla extract

• 65 g of oat flour (can be substituted with your favorite flour)

• 40 g of cocoa powder

• Pinch of salt

• 1 tsp of baking powder

• 40 g of chopped dark chocolate (at least 70% cocoa)

For the chocolate ganache:

• 150 g of dark chocolate (70% cocoa for a rich flavor)

• 150 ml of coconut milk (I recommend using full-fat canned coconut milk for creaminess)

• 3 tablespoons of honey or your preferred sweetener

• A pinch of sea salt (optional, but it enhances the flavor)

For decorating:

• Chopped almonds or flakes

• If desired, you can also garnish with fresh raspberries or some grated orange zest.

Instructions

Making the sponge cakes:

I usually prepare this step the night before to make everything quicker on the day of the celebration. Note that the list of ingredients and their quantities are for one sponge cake. We will need two, so we’ll have to repeat the process twice.

I remove the pits from the dates and soak them in water for at least 10 minutes. Then, I put the dates along with the soaking water into a high-powered blender and blend everything well.

I chop the chocolate with a knife.

Next, I add all the remaining ingredients to the date caramel.

I mix everything thoroughly and then bake it in a preheated oven at 190°C for about 20 minutes.

Once the first sponge cake is baked, I repeat the process to bake the second one.

I let the sponge cakes cool down.

Making chocolate ganache:

Add all the ingredients for the chocolate ganache into a pot. Over low heat, stir and simmer for about 5 minutes until everything melts into a smooth mixture. I turn off the heat and leave the cream until I need it for layering the cake.

I toast the chopped almonds in a heated skillet until they turn golden brown.

Layering the cake:

I layer the cake with chocolate ganache, then add another layer of cake and finally pour ganache on top. I decorate it with toasted almonds and, if I’m using them, berries.

BON APPETIT!