The easiest and fluffiest vegan chocolate cake, by Chef Dimitris Michailidis!
Ingredients
• 200 g Self-rising flour
• 30 g Cocoa
• 1/2 tsp baking powder
• 1/2 tsp salt
• 200 g Sugar
• 1 tsp instant coffee dissolved in 240 ml hot water
• 120 ml sunflower oil
• 500 ml plant-based heavy cream
• 300 g Vegan praline
• 100 g Nestlé Dessert Chocolate 52% (Greece)
• 100 ml plant-based heavy cream
Instructions
- In a bowl, sift together the flour, cocoa, baking powder, and salt.
- While stirring, add the sugar, the instant coffee dissolved in 240 ml of hot water, and the sunflower oil.
- Place the mixture into a 20 cm cake ring. and bake in a preheated convection oven at 180°C (356°F) for 30 minutes.
- Once completely cooled, trim the top of the cake to level it and cut the cake in half.
- In a bowl, whip the 500 ml of plant-based heavy cream with a hand mixer until it forms a soft whipped cream.
- Add the vegan praline and continue whipping until it forms a mousse.
- In a 20 cm cake ring, spread half of the mousse over the first layer of cake, cover with the second cake layer, and spread the remaining mousse on top.
- Refrigerate the cake for about 5–6 hours, or until the mousse is set firmly.
- In a bowl, break the couverture chocolate into small pieces, pour 100 ml of hot plant-based heavy cream over it, and stir.
- Spread the mixture over the cake.