Smoked Chocolate Caramel Cake (v) Recipe

Melt chocolate

Place the finely chopped dark vegan chocolate in a heatproof bowl. Warm 60 ml of water in a small saucepan until just simmering and set bowl over (but not touching) the pan (double boiler). Stir chocolate until melted and smooth. Remove from heat and allow to cool slightly.

Optional smoke infusion

If using smoking chips: place a metal sieve or tray over a bowl, put chips in a small piece of foil or a smoking box, set alight and capture smoke under an inverted bowl for 1–2 minutes to smoke the bowl, or lightly smoke the melted chocolate for 20–30 seconds. If using smoked salt, skip smoking step and reserve it for seasoning later.

Blend mousse

In a blender or food processor combine silken tofu, melted (and optionally smoked) chocolate, maple syrup, espresso, oil, vanilla and fine sea salt. Blend on high until completely smooth and aerated, about 1–2 minutes. Taste and adjust sweetness/smoke (add a pinch smoked salt if needed).

Chill mousse

Transfer mousse to a bowl, cover and refrigerate for at least 2 hours to set and develop flavor, or freeze briefly (30–40 minutes) to speed up setting if needed.

Make caramel base: In a heavy-bottomed saucepan, warm the coconut sugar and maple syrup over medium heat. Stir gently until sugar dissolves and begins to bubble and darken to a deep amber (6–8 minutes). Watch carefully to avoid burning.

Finish caramel: Remove pan from heat and carefully whisk in the warm coconut cream (mixture will bubble vigorously). Return to low heat, stir in vegan butter and vanilla until smooth. Stir in the teaspoon of fine sea salt, taste and adjust — the caramel should be sweet with a pronounced salty edge. Cool to warm (not hot) before using.

Prepare crumb base: Place biscuits in a food processor and pulse until fine crumbs form. Alternatively, seal in a zip bag and crush with a rolling pin. Mix crumbs with melted vegan butter and optional brown sugar until fully incorporated and clumps form when pressed.

Set crumb layer: Press the mixture into the base of a 20–22 cm (8–9 inch) springform pan (or individual ring molds) in an even layer. Chill in the fridge for 20–30 minutes to firm up while you make the brownie layer and caramel.

Preheat oven: Preheat oven to 175°C (350°F). Line a small square tin or the same cake pan (if separate from crumb base) with parchment paper.

Make flax egg: Combine flaxseed meal and water in a small bowl, stir and let sit 5–10 minutes until gelled.

Combine dry ingredients: In a bowl whisk together flour, cocoa powder, baking powder and salt.

Mix wet ingredients: In a separate bowl whisk brown sugar, oil, plant milk, vanilla and the flax egg until smooth.

Combine & add chocolate: Fold the dry ingredients into the wet until just combined, then stir in the chocolate chips. Batter will be thick and fudgy.

Bake: Spread batter into prepared tin (or bake separately and trim to fit cake if using same pan). Bake 18–22 minutes until a thin crust forms and a skewer comes out with a few moist crumbs (do not overbake). Cool completely. If the brownie was baked separately, trim or slice to a disk/layer to fit into the cake assembly ring or springform pan.

If assembling in same pan: bake the brownie layer directly on top of chilled biscuit base and then allow to cool in pan before continuing.

Warm coconut milk: Heat the coconut milk until just simmering (do not boil). Remove from heat.

Make ganache: Place chopped chocolate in a bowl and pour the hot coconut milk over it. Let sit 1–2 minutes, then stir until smooth. Add maple syrup and vegan butter if using, stir to combine and glossy. Cool to a pourable but slightly thickened consistency (15–25 minutes).

Assemble layers in pan: If all layers are in the same springform pan: ensure biscuit base is chilled and firm, then place the baked and cooled brownie layer on top. Spoon or pipe cooled salted caramel in an even layer (about 5–6 mm). Gently spread smoked chocolate mousse over the caramel in an even layer, tapping the pan to remove air pockets. Smooth the top. If you baked brownie separately, place it on top of chilled biscuit base and continue as above.

Chill to set: Cover and refrigerate the assembled cake for at least 4 hours or overnight to allow mousse and caramel to fully set and flavors to meld.

Top with ganache: When ready to finish, remove cake from fridge and pour slightly cooled ganache over the center, allowing it to drip toward edges. Use an offset spatula to smooth. Return to fridge for 15–30 minutes to set ganache.

Garnish and serve: Sprinkle extra crushed biscuits around the edge, scatter a few smoked cocoa nibs or a light dust of smoked salt for an extra smoky note, and finish with a light sprinkle of flaky sea salt. Release the springform and slice with a hot knife (dip in hot water and wipe dry between cuts) for clean slices.

Storage: Keep refrigerated up to 3–4 days in an airtight container. For firmer slices, remove from fridge 15 minutes before serving to soften slightly.