Chocolate Cake with Gooey Ganache

A nice vegan chocolate cake recipe from Isa that I adjusted slightly -- by doubling it (because her recipe makes just one 8" round). For a 2-tier round cake, I let the ganache cool and then spread it on. For a rectangular pan cake, I sometimes poke holes all over the top of the cake before it cools completely and then pour the ganache on warm so it seeps into the holes. The photos on the right show the same cake with cool vs. warm versions of ganache.


2 cups plain, unsweetened almond milk
2 tsp vinegar (apple cider or white balsamic)
1 1/2 cups sugar
2/3 cup canola oil
3 tsp vanilla extract

optional: zest of 1 orange (let it infuse in the oil)

Dry mix:
2 cups flour (I use white whole wheat)
2/3 cup cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1 C plain, unsweetened almond milk
12 oz semi sweet chocolate (like TJ Dark Chocolate or Chocolate Chunk Chips)


Preheat oven to 350 degrees.

Whisk together the almond milk and vinegar in a large bowl, and set aside to curdle. 

Optional: Zest one orange into the oil and set aside to let it infuse. (This is really good!)

In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, and salt. Use your fingers to break up any dry chunks (this helps in next step - less stirring, better rising).

Combine the almond milk, oil, sugar and vanilla extract and mix well.

Add wet and dry ingredients and stir until no large lumps remain (a few tiny lumps are OK).

Lightly grease cake pan (1 rectangular or 2 round). Pour in the batter and bake for 35 minutes or longer, until a toothpick inserted through the center comes out clean.

Optional: For single layer cake, using a toothpick or steel straw to make 20-30 holes in the top of the cake while it's warm. The ganache will drip down into the holes and make the cake deliciously gooey. Alternately, after the ganache has cooled you can use a knife to spread it on more like regular frosting.

Make the ganache: In a saucepan, head the milk to a boil. Add chocolate and stir .Turn heat off and mix until thoroughly melted.

Let the ganache cool for about 15 minutes if you want to pour it on and have it drip into the holes.  Alternately, cool the ganache completely and spread it on later with a knife for a different (more usual) cake frosting consistency.

For Judi's 50th in 2019 

(Judi doesn't like oranges, so no zest in this version!)

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