This Double Chocolate Ganache Strawberry Cake is perfect for some well-deserved Valentine's Day decadence.
I thought my vegan Valentine's Day dessert recipe posts were said and done with. I already did some cute heart-shaped sugar cookies. And some chocolate-frosted banana cupcakes with pretty pink sprinkles. So why in the world would I need to do another recipe? Well, as usually happens when I browse the internet, I came across this post on BuzzFeed: 71 Reasons Candy Hearts are Stupid - and was immediately inspired. I mean oh-my-goodness look at all that decadent chocolate bliss! I needed to do a vegan version of some double chocolate, fluffy cake, drizzly chocolate, rich buttery-ness, strawberry-accented dessert heaven.
...and since my husband LOVES dark chocolate and strawberries, I knew he would appreciate my dessert gift to him. Who needs flowers and boxes of chocolate when you can have a tabletop with THIS cake on it.
After the cake dries a bit..
I cannot believe how quickly I edited these photos guys, but I needed to have this up in time for Valentine's Day! And FYI, this cake is EASY! I started at 10am and the cake was ready to be sliced by noonish!
The cake is mildly sweet which I really love. And the chocolate ganache frosting is smooth, rich and creamy. Dark chocolate flavor that compliments the sweet, juicy strawberries perfectly!
Updated! So we broke into this cake last night and it was even better than I imagined! Moist cake and velvet, creamy chocolate ganache frosting. The sweet perky strawberries mingled with the rich dark chocolate perfectly and lightened up all the rich flavors. Slices..
Oh .. And if you want to see a few videos of me making this cake, be sure to follow me on Vine App! (..this link will only work from iPhone or iPad I think. boo)
Double Chocolate Ganache Strawberry Cake
vegan, makes one double layer cake
(2) 9" cake rounds
2 1/2 cups white flour, organic
1/2 cup unsweetened cocoa powder
1 1/2 tsp salt
1 1/2 Tbsp baking powder
2-3 dashes cayenne (optional)
2 tsp vanilla extract
2 1/2 tsp flax seeds (whole or crushed) + 1/3 cup warm water (flax egg)
1 cup water
1 cup non-dairy milk
1 cup sugar, organic (I used raw turbinado sugar)
1/4 cup maple or agave syrup (or another 1/3 cup of dry sugar)
1/2 cup safflower oil
fold in - add last: 1 Tbsp apple cider or white vinegar (or lemon juice)
Chocolate Ganache Frosting:
1 cup dark chocolate chips, vegan
1/2 cup vegan sour cream (yes, sound weird, but it works!)
*I used follow Your Heart brand
3/4 - 1 cup powdered sugar, organic
2 Tbsp melted coconut oil
pinch of salt + a few drops vanilla or coffee extract (optional)
2 cups organic strawberries - about 6 whole and the rest thinly sliced (wash + dry first!)
1. Start off by preheating your oven to 350 degrees.
2. Grease your cake tins and set aside. tip: try adding a sprinkling of sugar to your tins for a sweet coating to your baked cakes!
3. Combine all dry cake ingredients in a large mixing bowl. Stir well.
4. Combine your flax egg ingredients (flax seeds and 1/3 cup warm water) and stir briskly, set aside. (Allow to soak at 2-3 minutes before adding to cake.)
5. Add the liquid ingredients to your mixing bowl (not vinegar though) and start beating with a hand or stand mixture on a low setting until creamy. Add in the flax egg too. Blend on low until thick and creamy.
6. Remove beaters and fold in the vinegar or lemon juice.
7. Pour the batter into cake tins and bake at 350 degrees for 30 minutes.
8. Remove cakes and allow to fully cool before proceeding.
9. Make your chocolate ganache. Add the chips and coconut oil to a medium bowl. Place in microwave for 30 seconds on high. Remove. Stir, stir, stir as the chips melt with the heated oil. If still lumpy, place back in microwave 10 seconds at a time and stir until creamy.
10. Next for ganache, add the powdered sugar to the melted chips. Using a hand or stand mixer, blend until very thick and combined. This will get really thick like a fudge. Now the best part. Heat your vegan sour cream in the microwave for a good 30-60 seconds or until steamy and hot - melted. Add the hot sour cream to the chocolate and blend on low. The mixture will smooth out to a silky consistency within seconds. Blend until smooth. Fold in optional salt and flavorings to ganache. Set aside.
11. Transfer chocolate cake to serving platter and place bottom layer in the freezer for about five minutes while you slice up your berries.
12. Pour the warm ganache over the chilled bottom layer of cake. Smooth. Add one layer of sliced berries. Take the top cake layer and spread a thin layer of ganache over the bottom side and place that bottom on top of the sliced berries. Place another thick layer of the remaining chocolate ganache over top the top layer of cake and allow it to slowly drizzle down the sides. Add berries.
Store on your counter (covered if you have a cake display cover) for up to 24 hours. After that time, store in the fridge for up to a few days or freeze for longer storage.