Chocolate Cake With Berry Jam & Coconut Milk Ganache Recipe
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Ingredients
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Cake Ingredients
Method
Baking Instructions
Prepare the Oven and Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients
In another bowl, whisk together the coconut milk, vegetable oil, vanilla extract, and apple cider vinegar.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Ganache
In a small saucepan, heat 1 cup of coconut milk over medium heat until just simmering. Remove from heat and add in chocolate (or cocoa powder), stirring until smooth.
Assemble the Cake
Once the cakes have cooled, spread a layer of berry jam on top of one cake layer. Place the second layer on top and pour the coconut milk ganache over the top, allowing it to drip down the sides.
Serve
Slice and serve the cake. Enjoy your delicious vegan chocolate cake with berry jam and coconut milk ganache!