If loving chocolate is wrong, I don't wanna be right.

Last night I got a big craving for some chocolate cake. I know I should not give into every temptation. The Governor or Tom Hiddleston do not live in my bedroom so my excuses to eat chocolate are slim to none. But i love sugar god damn it. It was a choice between a vegan chocolate cake with ganache (ganache is a glaze or frosting ) or chocolate rosemary cookies and I opted for the cake.

It didn't photograph pretty but here it is.

 

I made it late last night around 8 or 9 and this morning most of it was gone. My dairy loving family loved it and I didn't tell them till after they ate it that it was vegan. This recipe is definitely a keeper. Dairy, meat or plant lover would satisfy their chocolate craving with a slice of this.

                              Just Chocolate Cake with gooey Ganache from ISA DOES IT Cookbook.

ingredients
1 cup almond milk or (non dairy milk of choice)
1 teaspoon of apple cider vinegar
3/4 cup of granulated sugar
1/3 cup canola oil
1 1/2 teaspoons of vanilla extract
1 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

 Preheat oven to 350?F.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Note: I didn't use a sifter because I was too lazy to find it. You can just mix all dry ingredients in bowl.

Lightly grease an 8 inch  pan. Pour in the batter and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean.


Gooey Ganache
2/3 cup almond milk (or your favorite non-dairy milk)
8 oz semi sweet chocolate chips
3 tablespoons pure maple syrup

In a small saucepan bring the milk to a boil then lower heat to a simmer. Add the chocoate chips and maple syrup and mix with a fork. Turn heat off and mix until thoroughly melted. Let cool for about 15 minutes before using.


To assemble:
Just pour the ganache over the cooled cake and kind of tilt the cake at all angles to get the ganache to drip down the sides. Refrigerate to cool and set the ganache.