Vegaani, pähkinätön, gluteeniton, kananmunaton, maidoton. Suklaa kakun sovelluksissa voi käyttää kaikkia meidän vegaanista, maidottomia ja soijattomia suklaitamme (39 % valko kaakao, 46 % suklaa, 56 % tumma suklaa tai 79 % tumma suklaa).
Cake base
8 dl gluten-free flour
3 dl sugar
2 dl brown sugar
120 g Dammenberg 79% dark chocolate
2 tsp vanilla sugar
2 tsp baking soda
5 dl water
2 dl sunflower oil
1.5 tsp apple cider vinegar or white wine vinegar
Melt the chocolate in a bain-marie. Mix all the dry ingredients together. Add the liquid ingredients and melted chocolate to the dry ingredients and mix until smooth. Prepare two cake pans, approximately 22 cm in diameter. Grease them well with oil and dust with flour. Divide the cake batter evenly between the pans and bake one cake at a time on the middle rack of the oven at 175°C for approximately 30 minutes. Allow the cakes to cool before removing them from the pans.
Lavender Cream
200 g vegan margarine
0.5 dl vegan cream
3 dl icing sugar
2 tsp dried lavender
Whip the room-temperature margarine until soft and creamy. Add the icing sugar and mix well. Add the cream and dried lavender and continue mixing until smooth. Chill the mixture in the refrigerator.
Liquorice Sauce
2 dl water
2 dl muscovado sugar
0.5 dl liquorice powder
Combine all the ingredients in a saucepan over low heat. Stir until the sauce thickens to a syrup-like consistency.
Chocolate Cream
250 g vegan margarine
90 g Dammenberg 79% dark chocolate
0.5 dl vegan cream
0.5 dl icing sugar
1 dl Dammenberg 100% cocoa powder
Melt the chocolate in a bain-marie. Beat the room-temperature margarine until soft, then mix in the icing sugar and cocoa powder. Add the melted chocolate and cream, and mix until smooth. Chill the mixture in the refrigerator.
Assembling the Chocolate Cake
A rotating cake stand is useful for assembling and frosting the cake, but if you do not have one, use a flat cake plate or stand. Place the first cake layer on the stand and spread the liquorice sauce over it. Add a thick layer of lavender cream and smooth it evenly. Place the second cake layer on top and repeat the same steps. Chill the cake in the refrigerator for a short while.
Cover the top and sides of the cake with the chocolate cream, smoothing it with a flat spatula. Apply the frosting as generously as possible. Transfer the remaining chocolate cream to a piping bag and decorate the cake as desired.
