Today I have a sweet seduction for all those with a sweet tooth!
A dream for every chocolate lover. An airy biscuit base, filled with a delicious chocolatecream and decorated with a homemade, slightly sour apricot jam. You are guaranteed to impress your guests with this cake creation.
Ingredients for a cake tin 20 cm Ø
Ingredients chocolate cake
- 120 g cake flour
- 90 g powdered sugar
- 20 g baking cocoa
- 16 g baking powder
- 0.5 tsp baking soda
- 1 tsp vanilla extract
- 1 pinch of salt
- 150 ml soy milk
- 1.5 tbsp apple cider vinegar
- 30g vegan butter, melted
- 1.5 tbsp brown rum
Ingredients chocolate cream
- 200 g sweet cream, vegan
- 70 g couverture bittersweet
- 20 grams of powdered sugar
- 15 g cream stiffener
Ingredients decoration
- 2 tbsp apricot jam fine happened
- chocolate sprinkles
Mix milk with apple cider vinegar and set aside for 5 minutes.
Add the rum, vanilla extract and melted butter to the milk and vinegar mixture and stir.
Add the liquid ingredients to the dry ones and mix well with a whisk.
Line the base of the cake tin with baking paper, fill in the dough and bake in a preheated oven
at 180°C for 20-25 minutes (test with a skewer).
Let the cake cool down completely before processing.
Preparation of the cream
Take 70 g of the cream and bring to the boil, remove from the heat and stir in the chopped chocolate with a whisk until it has melted.
Pour the chocolate cream into a mixing bowl and let cool completely.
Add the remaining cream, the icing sugar and the cream stiffener to the cold chocolate cream and whip until thick and creamy with a mixer or food processor.
Put the cooled cake on a plate, place a cake ring around it, fill in the chocolate cream and smooth it out.
Decorate the cake with the jam and the chocolate leaves and chill for 1 hour.