Chocolate cake

SF

(that kids love!)

Difficulty level: easy

Preparation time

15 minutes

Baking time

30 minutes

When is it ready?

45minutes

Ingredients

For the cake

100g (3.3oz) All-purpose flour

60g (2oz) Whole wheat flour

50g Nesquik instant cocoa powder

150g (5oz) Granulated sugar

1 tbsp Apple cider vinegar

1 tsp Baking soda

1 cup (240ml/8oz) Plant-based milk

1/3 cup (80ml/2.7oz) Sunflower oil

For the ganache

120g (4oz) Chocolate chips

100ml (3oz) Coconut cream

50g (1.7oz) Vegan butter

Let's get baking!

Use a 9'' (22cm) springform cake pan

Turn on the oven at 350F/170C.

In a mixing bowl, mix the "dry" ingredients: flours, sugar, cocoa and baking soda. Create a pit in the middle of the bowl and pour the "wets": milk, oil and vinegar. From this point make sure to work fast - mix well to get a smooth consistent texture, and immediately pour to the baking dish and put in the hot oven. Make sure your oven reached the hot temperature before you put the cake in.

Bake for about 30 minutes and check to see if it's ready by inserting a toothpick in the middle. It should come out dry.

Alternatively you can pour the mixture to a cupcakes pan (in paper cups), but baking time for cupcakes takes 20 minutes only, so be sure to remember to set your timer accordingly.

Wait for the cake to cool a little before you pour over the ganache.

Making the ganache

Place the chocolate chips in a bowl.

In the microwave, heat the coconut cream until very hot, and pour over the chocolate chips. Mix for about a minute to get the chocolate to melt and reach a consistent smooth texture.

Heat the butter in the microwave just to get it melted. Pour it over the chocolate and mix. Pour this mixture on top of the cake. Let it cool for an hour at least before serving.