Chocolate Cake (Egg-free)

For when you need an amazing egg-free choccy cake.

Sharnee from Table & Taste

In a large mixing bowl, place the flour, cocoa powder, baking powder, and sugar, then stir to combine. Add in the rest of the ingredients and stir until well combined. Pour into a greased, lined 22cm tin and bake at 160 degrees Celsius, until a skewer comes out clean. Allow the cake to cool to room temperature.

Defrost the raspberries and place in a saucepan with the sugar. Place over high heat and allow the mix to warm on the stovetop until the sugar dissolves. Try not to stir too often, so that most of the raspberries stay in tact, as this makes it easier to strain the mix. Pour the mixture through a fine sieve, pressing lightly to extract all the syrup. Discard the seeds and pour the syrup back into the rinsed out saucepan. Place over high heat and allow the syrup to reduce, simmering for 5 minutes. Cool the syrup while the cake is cooking.

Place all the ingredients in a microwave-safe bowl. Microwave on defrost for 2 minutes, then stir. Return to the microwave for another minute if it needs further heating. Once warm, stir until the chocolate and butter have melted and the mixture is smooth. Keep the ganache at room temperature to ice the cake.

Split the cake in half, widthways. On the base layer, pour and spread a layer of raspberry syrup. Reserve any leftover syrup for serving. Spread the whipped cream over the raspberry syrup. Place the top cake layer over, then pour over a layer of chocolate truffle ganache. You should pour just enough so that it is about 1cm thick and only just reaches the edges of the cake. Any leftovers can be used as a chocolate sauce or chilled and rolled into tiny truffles to go with coffee.

Keyword best, cake, chocolate, egg-free, Table and Taste, vegan

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