Chocolate cake with pumpkin cream is my contribution to this week´s Qurator's: Hive Top Chef! competition.
Ingredients for the cake:
- 275 g of all-purpose flour
- 4 tablespoons of cocoa powder
- 2 teaspoons of baking powder
- a pinch of salt
- 80 g of sugar
- 3 dl of oat milk
- 1 tablespoon of apple cider vinegar
- 1 dl of canola oil
- 2 flax eggs
- 1 teaspoon of vanilla extract
Ingredients for the cream:
- 300 g of Hokkaido pumpkin
- 200 g of vegan dark chocolate
- 1,5 teaspoon of Agar Agar powder
- 50 g of sugar
- 2 dl of full-fat coconut milk
Preparation:
- Prepare flax eggs; mix 2 tablespoons of ground flaxseeds and 5 tablespoons of water. Set aside for a few minutes, to get slimy.
- Sift all dry ingredients through a sieve in a bowl and mix them well.
- Mix wet ingredients; flax eggs, oil, vanilla, vinegar and oat milk.
- Add wet ingredients to dry ingredients and mix until it's all corporated, but don't ovemix.
- Grease the baking tray and pour the batter in. Put it in a preheated oven at 190°C and bake for 30-40 minutes. Cool down on a cooling rack. Place it in a cake mold.
- Cut pumpkin into cubes and cook for about 20 minutes or until tender. Blend well.
- Melt the chocolate in a double boiler. According to the instructions on the Agar package, prepare the Agar and add it to the chocolate.
- Mix pumpkin puree with the melted chocolate. Cool down a bit.
- Whip the coconut milk and slowly mix it to the pumpkin-chocolate cream.
- Pour it over the cake crust and let it sit in a fridge for at least 2 hours.
- Take it out of the mold and cut into pieces.
