Chocolate cake


For the Cake

2 cups sugar

1 3/4 cups all purpose flour

1 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup milk, dairy alternative

½ cup vegetable oil 

2 scoops/1 Bottle the egg., unprepared

2 tsp pure vanilla extract

1 cup strong hot coffee, or hot water

For the Berry Compote

2 ½  cups mixed berries, fresh or frozen

1/2 cup sugar 

1 tbsp fresh lemon 

1 tsp lemon zest

For the Chocolate Ganache 

12 oz vegan dark chocolate, roughly chopped

½ cup coconut cream


For the Cake

  1. PREHEAT your oven to 350°F. Grease and line two 8 inch round cake pans with parchment paper.
  2. PLACE sugar in a large bowl, sift in flour, cocoa powder, baking soda, baking powder and salt, whisk until combined.
  3. WHISK together the milk, oil, the egg. and vanilla in a medium bowl until smooth.
  4. ADD wet ingredients to dry ingredients. Beat with a hand mixer until combined. Slowly add the coffee to the batter and beat on low speed, scraping down sides of bowl, until smooth. Divide batter evenly between prepared cake pans.
  5. TRANSFER  to the preheated oven. Bake for 30 to 35 minutes or until an inserted toothpick comes out with little crumbs on it. 
  6. COOL cake for 10 minutes, then gently run a knife around cake edges and invert onto a cooling rack, cool completely.

For the Berry Compote

  1. BRING berries and sugar to a boil in a small pot over medium high heat. Once boiling reduce the heat to medium and simmer for 15 to 20 minutes or until thickened. Remove from heat and transfer to a bowl. Stir in the lemon juice and zest, cool completely  

For the Chocolate Ganache

  1. MELT the chocolate in a double boiler or in a heatproof bowl set over a pot of barely simmering water, stirring occasionally. Once the chocolate is melted whisk in the coconut cream until combined
  2. REMOVE from heat and allow to cool to an icing like consistency.

Finish the Cake

  1. PLACE a cake round on a cake decorating wheel or serving plate. Mix together 1 cup of ganache with the cooled berry compote. Spread evenly over the top of the first cake round. Top with remaining cake round.
  2. DOLLOP ganache on top of the cake. Gently spread it evenly around the top and sides of the cake. Smooth with an offset spatula
  3. GARNISH with fresh berries and mint.

Chefs Tip

  • Adding strong coffee to the batter helps intensify the chocolate flavour of the cake