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–+ servings
vegan chocolate cake with tiramisu flavour

TIRAMISU-FLAVOURED CHOCOLATE CAKE

Delicious and beautiful tiramisu-flavoured vegan chocolate cake with chocolate curls and rose petals
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling time 30 minutes
Total Time 1 hour 40 minutes
Course Desserts
Cuisine Fusion cuisine
Servings 1 cake

Recommended Equipment

measuring spoons*
measuring cup*
kitchen scales*
mixing bowl*
6 inch baking pans*
baking strips*
double boiler melting pot*
kitchen scraper*
cooling rack*
icing spatula*
knife*

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
  • 200 g brown vegan chocolate see blogpost
  • 50 ml soy milk
  • 1 tablespoon maple syrup
  • 1 tablespoon 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, then let cool and remove from pans.
  • Chop the chocolate finely. This makes melting easier and ensures even heat distribution. Fill a pot with a little water and heat it on low. The water should not boil, just simmer slightly. Hang a melting pot over the pot, ensuring the bottom of the melting pot does not touch the water. Alternatively, you can use a heat-resistant bowl placed over the pot.
    Melt 3-4 tablespoons of the chopped chocolate in the melting pot and spread onto a smooth, cool surface, such as a clean baking sheet, as thin as possible, and let it cool. Allow the chocolate to set until it becomes matte but remains pliable. This point is critical – the chocolate must not become too hard.
  • In the meantime, bring the soy milk to a gentle boil, immediately remove from heat and stir in remaining chocolate and maple syrup. Stir into a thick ganache and keep in the fridge.
    double boiler
  • Now slowly and carefully push the spread chocolate on the baking tin into rolls using a dough scraper, for example. If the chocolate slides but doesn’t form nice rolls, it’s still too soft inside. If the chocolate breaks, it has become too hard. You can reheat it with a hairdryer if necessary.
    chocolate curls in the making
  • Apply the ganache to one cooled off cake, place the other cake layer on top, and coat it as well, ideally using a palette knife, including the sides. For stability, you can insert a long wooden skewer in the center of the cake, which you can remove later to ensure the cake stays straight.
    applying ganache for beautiful recipe reels
  • Now slowly and carefully push the spread chocolate on the baking tin into rolls using a dough scraper, for example. If the chocolate slides but doesn’t form nice rolls, it’s still too soft inside. If the chocolate breaks, it has become too hard. You can reheat it with a hairdryer if necessary.
    chocolate curls in the making
  • Decorate the cake with chocolate curls and rose petals for an elegant touch.
    Garnished cake
Keyword buffet, cake, guests
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