Chocolate cakes are always a crowd pleaser, but among the classics this vegan orange chocolate cake distinguish itself for its plant based twist ( that you wouldn't expect), and the silkiest chocolate frosting you can dream of. As per usual any project I do with Kimberly @thelittleplantation comes out as a great one.
And we take the opportunity here, to also say that the booking for our new supperclub Autumn Gathering, at Rye London, is now open!
The Autumn Gathering will be have a completely new theme. We bring together East and West flavours, in a homey but stylish way. As I normally cook like this at home, I guess it is for me a way to welcome you at my own table.
The practicalities here, kindly organized in a text by Kimberly. (She clearly lead the organization between us!)
Where: Rye London, 8A Stamford Works, Gillet St, London, N16 8JH
Transport: about a 5-7 minute walk from Dalston Junction Station and a 3 minute walk from Dalston Kingsland Station. Parking free after 7pm.
How to book: via Eventbrite
Discounts: early bird offer 5% off (book by 08/10/17)
We are now offering mailing list subscribers a 10% early bird discount (book by 08/10/17). To claim your discount, please subscribe to the mailing list below and e-mail me here through the blog form to advise how many tickets you need.
Special diets: There will be many gluten-free dishes on the menu. For details and any other dietary requirements, please get in touch!
And for the cake recipe ...further down this post! Cannot wait to see your versions of this cake, but most of all, to see you at the supperclub!
Baking time: 35-40 minutes (for the sponge)
Cooking time: 45 minutes (for the icing)
Cooling time: 3 hours (for the icing)
Makes: a 4-tier layer cake
INGREDIENTS FOR THE SPONGE:
600g plain flour
400g coconut blossom sugar
4tbs fair trade cacao
4tsp bicarbonate of soda
a good pinch of salt
200g of dark vegan chocolate (70% cacao and upwards)
450ml almond milk
150g coconut oil (melted) + extra for greasing
4tbs ground flax seeds + 12tbs water
2-3 large oranges(organic or un-waxed)
INGREDIENTS FOR THE FROSTING:
2kg sweet potatoes
300g cacao powder (or more to taste)
1/3 cup rice or maple syrup
1 tsp pure vanilla essence
grated peel of 1 orange (organic or un-waxed)
Preheat the oven to 200C. Grease 4 round cake tins (16cm each) with coconut oil and set aside.
In a small bowl, mix together the ground flax seed and water with a spoon and set aside.
In a large bowl mix together the dry ingredients: the flour, sugar, bicarb of soda and salt.
Take the chocolate and with a knife or grater, break it into little, thin pieces. The finer, the better.
Place the grated chocolate into a large bowl and mix it with the wet ingredients: the almond milk, melted coconut oil and flax seed mixture. Add the juice of the oranges, grate in the rid of the oranges and combine.
Next gently fold the dry ingredients with the wet ingredients until nicely combined. Though be sure not to overmix!
Spoon the batter evenly into the prepared cake tins and place into the oven immediately. Bake for approximately 35-40 minutes. (Do a toothpick test after 35 minutes, the cake needs to be cooked through but not dry).
Whilst the cake is baking in the oven prepare the chocolate icing by peel+cut the sweet potatoes into chunks, placing them in a steamer pot with water and steaming them until they are soft and fully cooked through (about 45 minutes).
Let the sweet potato cool.
If the cake is ready, remember to remove it from the oven now, let it cool. (Once cool remove any uneven tops gently with a sharp knife, so that the cake layers are relatively flat and even).
Finish the icing by placing the sweet potato together with the cacao powder and syrup in a blender and blend until smooth. Taste and add more sugar/cacao until you obtain the level of chocolate-ness and sweetness you desire. Place in the fridge for at least 3 hours before you start icing the cake.
Ice the cake by spooning frosting on top of the first sponge layer. Use a ice cream scoop to measure about the same amount of filling between layers. Spread evenly. Then place the second cake sponge layer on top of the first ifrosted one. Frost evenly and continue until all 4 have been placed on top of each other. The last cake needs to be placed upside down so the top of the cake is nice and straight.
Scoop some frosting on the top of the last cake and with a spatula spread to the edges and down to the layers, filling any gaps between them. Smooth the side and and gently scrap away any excess. You do not need to cover the full cake, it will remain "naked" with a rustic look. But if you prefer a completely covered cake you should have enough frosting to do so.
We decorated our with oranges and clementines. But white flowers, chocolate bliss ball and many more ideas can be used, up to you!
*Any leftover frosting can be froze.
*We also tested the frosting with roasted sweet potatoes and it works as well. Bake the potatoes whole skin-on for 45 min.
*I don't recommend using grain milk in place of nut milk, as I tried and the cake comes out dry. If nut sensitive I would suggest something rich as soya milk or coconut milk if possible.