- 3 cups flour < / li>
- 2 cups sugar
- ⅔ cup unsweetened cocoa powder
- 2 cups baking soda
- 1 tsp salt
- 2 cups cold coffee or water
- 1 cup of oil
- ¼ cup of white wine or apple cider vinegar
- 4 tsp vanilla extract
- 1 cup non-hydrogenated vegetable margarine
- 3 cups of icing sugar
- 2 to 5 tablespoons soy milk, almond
- Natural food color orange (a few drops) li>
- chocolate ganache:
- 1 tza chocolate chips (no dairy)
- ¼ tza of coconut milk (mixed well before measuring)
- 2 tablespoons oil
- icing: < / strong>
- 1 cup icing sugar
- 2-3 tbsp water
To make the cake:
Preheat the oven to 175 degrees. Lightly grease two 22 cm round molds or a 22 x 33 cm tray (and then cut the cake in two) and cover the bottom with baking paper.
In a large bowl mix the flour, sugar , bicarbonate and salt. In another, mix the coffee, oil, vinegar and vanilla. Pour wet mixture into dry ingredients and stir until well blended (but don’t over-mix).
Fill each ramekin evenly with batter. Bake about 25-30 minutes until a toothpick comes out clean from the center when pierced (or with a few crumbs attached). Be sure to turn the pans halfway through the baking time. Let them cool completely before assembling the cake.
To make the frosting:
Use a mixer to mix the margarine with the icing sugar (add little by little), the vanilla and milk (add it spoonful by spoonful until the mixture obtains the desired texture, you may not have to use all the milk, there must be a mixture that can be spread well) . Add drops of food coloring one at a time until you get the desired color and beat a little more to get a light and fluffy mixture.
To make the chocolate ganache:
Melt the chocolate chips with the coconut milk in a bain-marie or in the microwave. Stir with the oil until smooth.
To make the icing:
Mix the icing sugar with the water (add the tablespoons of water one by one), until you get a thick icing.
To assemble the cake:
Once the biscuits are completely cold, remove them from the mold with the help of a knife and very carefully.
Put a biscuit on a cake base or on a plate and cover it with a generous layer of frosting. Put the second cake on top and repeat with a layer of frosting.
Then slowly pour the chocolate ganache over it with a tablespoon, pouring until it starts to drip down the sides. You may not have to use all of the ganache.
Fill a small plastic bag with the icing and cut off one corner of the bottom of the bag (or use a piping bag). Make concentric circles on the top of the cake, a small circle in the center, a larger one a few cm away, etc, until you have about three rings. With a toothpick or the tip of a knife drag the icing from the center to the edge of the cake, repeat about 3 or 4 times until you get the desired spider web effect and voila!