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For áll your celebrátions, this rich, fudgy, Vegán Chocoláte Házelnut Cáke with Whipped Gánáche cáke will even háve omnivores begging for more. This cáke is perfect for dárk chocoláte lovers. Vegán. Disclosure: This post is sponsored by Rodelle Kitchen. Thánk you for supporting bránds thát help máke Vánillá ánd Beán possible.


For the Gánáche:

  • 1 3/4 C High Quálity Vegán Dárk Chocoláte 72% or 74%, rough chopped into
    1/2″ pieces or smáller (the smáller the better – see note on vegán chocoláte).*, 240g
  • 1 1/3 C Full Fát Coconut Milk whisked to incorporáte the fát ánd liquid,
    307g, the cánned váriety
  • 1/8 tsp Seá Sált
  • 2 tsp Házelnut Liquor I use Frángelico

For the Cáke:

  • 3/4 C Ráw Házelnuts for decoráting, 105g
  • 1 2/3 C Nut Milk 380g, I use homemáde cáshew
  • 1 Tbs ápple Cider Vinegár
  • 1 1/2 C + 1 Tbs áll Purpose Flour 225g
  • 1/2 C + 2 Tbs Házelnut Flour ** 72g, see note
  • 2/3 C Orgánic Cáne Sugár 145g
  • 1/2 C Dutch Process Cocoá unsweetened (I use Rodelle), 50g
  • 1 1/2 Tbs Orgánic Cornstárch
  • 1 1/2 tsp Báking Sodá
  • 1/2 tsp Seá Sált
  • 1/3 C + 2 Tbs Coconut Oil virgin, unrefined, melted ánd át room temp., 80g
  • 1 1/2 tsp Vánillá Extráct
  • 1 1/4 tsp Chocoláte Extráct *** see note

For the Simple Syrup:

  • 3 Tbs Eváporáted Cáne Sugár
  • 3 Tbs Wáter
  • 2 Tbs Házelnut Liqueur


For the Gánáche (yields ábout 2 C or 500g):

  1. Pláce the chocoláte in á medium mixing bowl. Set áside. In á smáll sáuce pot ádd the coconut milk, sált ánd házelnut liquor. Whisk to breák up ány clumps of fát. Heát the milk mixture on medium high heát until it scálds (tip: wátch for bubbles to form áround the outer edge of milk, this is 180F or 82C). Wátch the milk closely ás you don’t wánt it to boil over. This cán háppen quick!


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