What makes this lovely vegan chocolate cake so special is the unmistakable flavor of tiramisu, vegan nougat chocolate that is melted into a seductive chocolate glaze with pretty chocolate curls, and finally the floral and slightly bitter-tasting dried rose petals. This dessert becomes a 100% plant-based work of art with a complex flavor profile that works well as a birthday cake for adults or on the party buffet.
Since it contains alcohol and coffee, it would be good to inform the guests. You can also replace the coffee liqueur with the same amount of plant-based milk and use decaffeinated coffee. While the chocolate cake won’t taste like tiramisu anymore, it will still be delicious and child-friendly, also suitable for people avoiding caffeine or alcohol.
What do you need to make the tiramisu-flavoured chocolate cake?
- Vegan hazelnut chocolate
The success of this chocolate cake depends on a delicious chocolate. So, under no circumstances should you use that strange vegan chocolate you received as a gift and that’s been sitting at the back of your cupboard because it tastes like nothing at all. Why such products even exist is beyond me. After all, there are incredibly tasty vegan chocolates available!
I can highly recommend hazelnut chocolate for this chocolate cake. Any vegan chocolate bearing the labels Praliné, Noisette, or Gianduja works very well here. It should, of course, melt nicely, so it shouldn’t contain any nut pieces or crisps. I like to use the one from Share, which you can now find in many supermarkets and drugstores. I’ve also had good experiences with Rapunzel Nirwana* or Nirwana Noir* for this chocolate cake. Vego Melts* also work very well here. You can find these chocolates in organic food stores all over. The Melts are often located in the bakery section. Outside of Europe, they might also be available, or you might find delicious alternative. Otherwise a 60% dark chocolate will also make a nice cake.
- Coffee liquor
The most popular coffee liqueur is Kahlua. Unfortunately according to Barnivore.com the sugar used in it is not vegan. The company is working on it, but so far there has not been any news. Luckily, Jamaican coffee liqueur Tia Maria* is vegan and is quite similar in taste!
- Espresso
Of course, you can also use coffee or decaffeinated coffee for the chocolate cake.
- Coconut sugar
I like to use coconut blossom sugar, but you can, of course, replace it 1:1 with regular sugar, cane sugar, and so on.
- Dried rose petals
The rose petals* adorn the cake with their lovely color, but of course, they are also edible. I enjoy the subtle flowery bitterness they impart to the cake.
- Apple cider vinegar and baking soda
These two ingredients ensure that the cake rises nicely. When you mix the dry ingredients with the liquid ones, you’ll immediately notice how they react. So, be sure not to skip the vinegar; you really won’t taste it in the chocolate cake!
How do I keep the cake even?
Baking strips* will help keep your cake even so they don’t turn into volcanos. Soak the baking strips in cold water, so they are really wet and cold, then put them around the springform tins right before putting them in the oven.
Why should you temper the chocolate for the chocolate cake, and what is the seeding method?
Tempering chocolate is an essential step to achieve a perfect result when working with chocolate. During tempering, the chocolate is carefully heated and cooled to specific temperatures to stabilize the crystal structure of the cocoa butter. This process gives the chocolate a beautiful shine, a crisp texture, and a uniform appearance.
The seeding method is a simple and effective technique for home use. First, the chocolate is melted to dissolve all the cocoa butter crystals completely. Then, finely chopped, unmelted chocolate is stirred into the warm mixture. These solid pieces contain stable beta crystals, which evenly distribute through the chocolate and cool it to the desired working temperature. This method allows you to temper chocolate quickly and easily without multiple cooling and reheating steps. The result is glossy, stable chocolate, perfect for pralines, coatings, and decorations.
Here’s an excellent YouTube video on tempering chocolate by CupcakeJemma.
The chocolate curls didn’t turn out as planned?
Did the first attempt fail completely, leaving you with just shards? Don’t worry, simply melt the chocolate again in a double boiler and start over. Alternatively, you can decorate the cake with the shards – that looks great too and, of course, tastes just as good!
TIRAMISU-FLAVOURED CHOCOLATE CAKE
Recommended Equipment
Ingredients
- 220 g spelt flour
- 110 g coconut sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 50 ml plant milk
- 80 ml coffee liquor
- 90 ml espresso
- 80 ml canola oil
- 1 tablespoon apple cider vinegar
- 180 g brown vegan chocolate see blogpost
- dried rose petals
Instructions
- Preheat oven to 350° Fahrenheit (180° Celsius)
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Lightly grease two small springform cake tins (16 cm/ 6 inch) and dust them with flour.
- Combine dry ingredients and liquid ingredients for the cake well in separate bowls, then mix them together until just combined.
- Pour the dough into the two cake tins and bake for 50 minutes.
- Now you're tempering the chocolate for a shiny and crisp cake glaze using the seeding method. Don’t worry—it’s not as complicated as it might seem at first glance.Start by finely chopping the chocolate, as this helps it melt evenly and ensures proper heat distribution. Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.Melt about 3/4 of the chopped chocolate in the pot, stirring regularly until fully melted. Keep an eye on the temperature, aiming for 40-45°C (104-113°F). Remove the pot from the heat and stir in most of the remaining chocolate, which will lower the temperature and begin the crystallization process. Leave a small portion of the chocolate aside in case adjustments are needed. Aim for a final temperature of 29-30°C (84-86°F). To check if the tempering is successful, spread a little chocolate on parchment paper—if it’s shiny, crisp, and sets within three minutes, it’s ready.
- To make chocolate curls, spread some of the melted chocolate on a clean, cool surface, such as a baking tray, to about 3 mm thickness. Let it cool until it becomes matte but is still pliable. Use a dough scraper to gently push the chocolate into curls. If it breaks, it’s too firm and can be gently rewarmed with a hairdryer. If it slides and doesn’t form curls, it’s not firm enough yet.
- Once the cakes are out of their pans, spread the remaining glaze over one cake before placing the second one on top. Glaze the entire cake, including the sides, using a palette knife for a smooth finish. To keep the cake steady, insert a long wooden skewer into the center, which can be removed later.Decorate the cake with chocolate curls and rose petals for an elegant touch.
If you like the tiramisu-flavoured chocolate cake, you might also like my
