Deep Dark Chocolate Cake with Amaretto Ganache

This easy-to-make vegan cake is topped with a fudgy, shiny ganache.
By / Photography By Alfredo Añez | March 06, 2016

Ingredients

  • 1½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup coconut oil, melted and cooled
  • 1 cup cold coffee
  • 2 teaspoons vanilla extract
  • 2 tablespoons apple cider vinegar
  • Ganache
  • 4 ounces bittersweet chocolate, chopped
  • 3 tablespoons coconut creamer
  • Pinch of salt
  • 2 tablespoons amaretto, rum or brandy
  • Optional: Fresh berries

Instructions

Preheat oven to 350 degrees. Grease and flour a 9-inch round cake pan and line with parchment on the bottom. In a large mixing bowl, sift together flour, cocoa, cinnamon, baking soda and salt. In another bowl, combine sugar with the coconut oil, coffee and vanilla extract. Stir well and pour over the dry ingredients, whisking gently to create a smooth batter. Add apple cider vinegar, and stir to combine. Pour batter into prepared cake pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

For Ganache:

Place chocolate and creamer in a glass bowl. Set over a pot of simmering water. The bowl should not touch the water. Stir mixture as it melts until smooth. Add salt and amaretto, rum or brandy. Turn the cake out onto a plate. Pour ganache on top and spread evenly on the top and the sides. Serve with fresh berries, if desired.

Ingredients

  • 1½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup coconut oil, melted and cooled
  • 1 cup cold coffee
  • 2 teaspoons vanilla extract
  • 2 tablespoons apple cider vinegar
  • Ganache
  • 4 ounces bittersweet chocolate, chopped
  • 3 tablespoons coconut creamer
  • Pinch of salt
  • 2 tablespoons amaretto, rum or brandy
  • Optional: Fresh berries
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