I got the urge to bake but realized that there were no more eggs in fridge. So glad to chance upon this vegan cake recipe by Carol & attempted it. I am not a sweet tooth person & thus I reduce the amount of sugar greatly. The chocolates used were already sweet & since I am doing a chocolate sauce to go along with the cake, I supposed it is alright to reduce the sugar. Yes, the cake turn out well & the sweetness is just nice to my liking. In fact, I feel that the cake is sweet enough on its own even without the chocolate sauce!
(recipe adapted & modify slightly from Carol Hu)
80g Ghana dark chocolates
30g fine sugar
60g coconut oil
130g Blue Jacket Cake Flour
16g cocoa powder
2 tsp baking powder
120g unsweetened soya milk
(recipe from here)
40g light corn syrup
20g unsweetened cocoa powder
14g bittersweet or semisweet chocolate, finely chopped
*In a medium saucepan, whisk together all ingredients (except chocolates). Once it starts to boil, remove from heat & stir in chopped chocolates till melted. Cling wrap & store in fridge for few hours before use.
1. Put chocolates in a bowl & microwave till melted. Add in sugar & coconut oil. Mix till combined.
2. Sift in flour, cocoa powder & baking powder & soya milk. Mix till combined.
3. Pour batter into a prepared 6" tin lined with baking paper.
4. Bake in a preheated oven @ 160C for 18mins.
This cake is very delicate & chocolaty.
It will be nice to have with a cup of tea to go along with the cake =)