Chocolate Ganache Cake (GF, V)

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In honor of World Chocolate Day I’m sharing one of my favorite recipes! Hope you love it! 🥰

Plant-Based Chocolate Ganache Cake

For the cake:

• 1 cup dairy-free milk, room temperature 
• 1 1/2 tsp apple cider vinegar
• 1 1/2 cup oat flour
• 1/4 cup ground flaxseed 
• 1/4 cup quinoa flour (or sub oat flour)
• 1 cup brown rice flour (or gluten free 1:1 baking flour), sifted 
• 1 cup cacao powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1 cup coconut sugar
• 1/2 cup coconut oil, room temperature
• 3/4 cup unsweetened applesauce, room temperature
• 1/4 cup pure maple syrup
• 2 tsp vanilla extract 
• 1 cup boiling water 
• 1 tsp espresso powder (optional)

• Preheat the oven to 350F, and prepare two 9″ cake pans. You can use 8″ cake pans if you’d like. Grease the bottoms and sides of the pans and line the bottoms with parchment paper. Set aside. 
• Prepare the plant based buttermilk by mixing together the dairy-free milk and apple cider vinegar in a small mixing bowl and set aside for 5-7 minutes.

• Make the batter: in a medium bowl, whisk together the flours, cacao powder, baking powder, sea salt and baking soda. Set aside. 
• In a stand mixer with paddle attachment mix the coconut oil and coconut sugar 
• Add in the applesauce and vanilla extract. Mix again on medium speed until combined. 
• To this mixture, add in about half the flour mixture, along with half of the buttermilk. 
• Mix on medium speed until the flour starts to combine with the wet. 
• Add in the remaining flour mixture, maple syrup and buttermilk. Mix again just until there are no more dry streaks. 
• Slowly add in the hot water and espresso powder (if using), and mix on medium speed until just mixed into the batter. If using a stand mixer, remove the bowl from the stand mixer.

• To bake the cakes: pour the batter into the two prepared cake pans evenly. Place the cakes into the oven and bake for 30-35 minutes, or until a toothpick comes out clean. If using three 8″ cake pans, the cakes will take a little longer. 
• Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. 
• Carefully transfer them to a cooling rack to cool completely, about 40 more minutes.

For the Chocolate Ganache Frosting:

Ingredients:

• 2 cans coconut milk
• 2 cups dark chocolate chunks (I love @hukitchen gems)
• Pinch of sea salt 

• In a medium sauce pan, bring the coconut fat from the coconut milk cans to a gentle simmer, stirring consistently. (The thick portion of the coconut milk should be on the top of the can. If the milk fat and water are combined, add approximately 1 cup of coconut milk.)
• Place the chocolate chunks in a heat safe mixing bowl.
• Once the coconut milk-fat is at a simmer, pour the liquid over the chocolate chunks. Stir to combine. 
• Once the ganache has a consistent smooth consistency, let cool at room temperature for 30 minutes. 
• Once the ganache is cool, transfer to the refrigerator for 5 minutes or until the ganache is thick enough to frost your cake. (You can also beat with a hand mixer at this point)

• Assemble the cake: place the bottom layer onto a cake plate and add about 1 cup of frosting to the top of the cake. 
• Spread it just to the edges, then add the second layer and repeat. 
• Decorate as you’d like, and enjoy!
• Storage: Store any leftovers covered at room temperature for up to 2 days or sliced in an airtight container in the fridge for up to 5 days.