A beautifully moist and delicious chocolate cake with ginger nut butter running through the batter, layered and topped with a ginger and chocolate ganache. This recipe is amazingly decadent and entirely vegan!
For the cake
300 ml almond milk
100g vegan butter
50g ginger nut butter
2 tbsp cider vinegar
250g self-raising flour
50g cocoa powder
2 level tsp baking powder
250g golden caster sugar
1 tbsp instant coffee powder
For the ganache
1 can full fat coconut milk
200g dark vegan chocolate
50g ginger nut butter (or smooth peanut butter with ½ tsp ground ginger)
270ml plant based double cream
50g icing sugar
Preheat the oven to 180C (160C fan). Brush three eight inch round cake tins with melted vegan butter, and line the bottom with baking parchment.
Heat the almond milk in a pan, until almost boiling. Add the cider vinegar to the pan, and give it a few seconds to split the milk.
In a bowl, add the self-raising flour, cocoa powder, baking powder, bicarbonate of soda and golden caster sugar and mix. Add the instant coffee powder to the warm milk, along with the vegan butter and ginger nut butter. Stir the ingredients together, the warm milk will start to melt the butter and nut butter.
Pout the liquid into the bowl with the dry ingredients. Whisk together for a full two minutes, with a stand or hand held whisk until the colour has changed to a nice deep brown.
Divide the mixture equally between the three cake tins and bake in the preheated oven for 30 minutes. Cool completely in the tins.
While the cakes are baking, start to make the ganache. Open the can of coconut milk, and without mixing it, spoon the solid creamy layer into a saucepan, around 200g. Heat the coconut milk on a medium heat, to just below boiling. Break the vegan chocolate into small pieces, in a bowl. Add 50g ginger nut butter to the chocolate in the bowl, and pour the hot coconut milk over the top to melt them. Stir thoroughly until the ingredients have melted completely. Leave to cool.
Pour the cream into a bowl and add the icing sugar and whisk until it achieves soft peaks. Add the cooled ganache to the cream and whisk until thoroughly combined.
Once the cakes and ganache have cooled completely, you can assemble the cake. Place the first cake layer onto a cake stand or plate. Using a spatula, spoon on one third of the chocolate cream and spread evenly. Add another cake layer and another third of the chocolate cream, spreading across the cake again. Top with the final cake layer and the last portion of chocolate cream. Use a palette knife or back of a spoon to stir the cream into a decadent whirl.
The finished cake will keep for four or five days in the fridge in an airtight container.