The secret to this vegan chocolate bomb? It’s chocolate actually. Not just cocoa powder, you need real chocolate. Just chopped up and thrown into the dough, melted into an indulgent ganache and on top of the whole thing in the shape of chocolate cigars.
Just get your favourite vegan chocolate, some edible flowers and you’re all set to bake this amazing cake.
Ingredients for the chocolate bomb
1 1/2 cups flour (180 g)
3/4 cup sugar (100 g)
1/4 cup cocoa powder (30 g)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 bar of chocolate (50 g)
1 cup plant milk (240 ml)
1/4 cup canola oil (60 ml)
1 tablespoon apple cider vinegar
1/4 teaspoon vanilla
3 tablespoons plant milk
3/4 bar of chocolate (75 g), chopped
1 tablespoon maple syrup
1/4 bar of chocolate (25 g), chopped
dried edible flowers
How to make the vegan chocolate bomb
Preheat oven to 350° Fahrenheit or 180° Celsius.
Chop up 1/2 bar of chocolate.
Combine dry ingredients and liquid ingredients well in separate bowls, mix them together until just combined.
Lightly grease two small springform cake tins and dust them with cocoa powder.
Tip: Baking strips will help keep your cake even so you don’t have to cut off the top. Soak the baking strips in cold water, so they are really wet and cold, then put them around the springform tins. You can buy them or make them yourself.
Pour the dough into the two cake tins and bake for 40 minutes.
Chocolate cigars: melt a quarter bar of chocolate in water. That means, heat water in a pot (don’t boil) and put the chopped chocolate into a smaller pot in the water. Melt while stirring. When the first pieces start to melt, you can switch the heat off. The chocolate should not get warmer than necessary for melting.
Then spread the chocolate out as thin as possible on a cool surface (e.g. the backside of a baking sheet) and let it cool off.
When the chocolate has a matte look, it has the right temperature. Now carefully roll the chocolate with a spatula as in the video and put the cigars in the fridge.
When the 40 minutes are over, open the oven door and poke into one of the cakes with a wooden stick. If the dough sticks to it, the cakes still need a few minutes. Otherwise take them out and let them cool off.
When they have cooled off – after about 30 minutes – stir the 3/4 bar of chocolate, the plant milk and the maple syrup into a ganache in warm water just like before. Again, the chocolate shouldn’t get warmer then necessary for melting.
Apply the ganache to one cake with a spatula, put the other one on top of it and frost that one as well, including the sides. For a seminaked effect, carefully remove the ganache from the sides with the spatula as in the video.
Garnish with chocolate cigars and edible flowers and put the vegan chocolate bomb in the fridge so the ganache can firm up.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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