Introduction
This vegan cake is one of the most popular desserts at the restaurant. It is incredibly moist, deeply chocolatey and not at all cloying. We really consider it to be the perfect chocolate cake! Our house brew is local Canyon Coffee — and the coffee doesn’t add flavor, but boosts the deep, dark chocolate character of this elegant cake. The coconut ganache brings another chocolate element — also not too sweet, and subtly scented with rose. It’s simple, sophisticated and a real knockout, especially with candles on top!
Ingredients
For the cake:
- 400 grams AP flour
- 120 grams cocoa powder
- 22 grams baking soda
- 8 grams salt
- 300 grams coconut sugar
- 230 grams brown sugar
- 1 teaspoon vanilla
- 1 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 3 cups brewed coffee
For the ganache:
- 18 ounces coconut milk
- 2 ounces agave
- 1 ounce rose water Pinch of salt
- 12 ounces 70% dark chocolate (we use Valrhona 70% féves - small chocolate disks)
- 2 tablespoons dried rose petals (for garnish)
- 2 tablespoons cacao nibs (for garnish)
Instructions
To make the cake: Preheat oven to 350F. Sift flour, cocoa powder and baking soda. Add remaining ingredients, except coffee, to the bowl of a stand mixer. Blend, alternately adding in the flour mixture and the coffee, until a smooth batter is formed (make sure there are no lumps!). Oil a bundt pan very thoroughly, pour in the batter, and bake for approximately 1 hour, until a tester comes out clean. Let cool and then invert to remove the cake from the pan.
To make the ganache: Heat the coconut milk, agave, rose water and salt in a small sauce pot until simmering. Place chocolate in a bowl; pour the coconut mixture over top. Let sit for 2 minutes and then whisk together until smooth. Drizzle over cake and sprinkle with rose petals and cacao nibs.
*Cake will last in fridge for 3 days; bring to room temperature before serving!
