Nature & Nurture Part 2

by Rona Berg

Vegan Chocolate Cake

This cake is featured on the Saxon’s menu—accompanied by candied hazelnuts, orange gel, charred orange and hazelnut sorbet—as pictured in the photograph. This recipe allows the baker to make a larger version of the cake to enjoy at home.

Cake Batter
1 cup castor sugar
4 tablespoons cocoa powder
1 cup boiling water
1⁄2 cup canola oil
2 tablespoons white spirit vinegar
1 teaspoon vanilla extract
1⁄2 teaspoon baking soda
1⁄2 teaspoon fine salt
2 teaspoons baking powder
1 1⁄2 cups cake flour

For the batter
1. In a medium mixing bowl, place the cocoa and castor sugar, mix well.
2. Add the boiling water, stirring with a whisk to create a syrup.
3. Add the oil, vinegar and vanilla to this mixture.
4. In a separate larger mixing bowl, sift the flour, salt, baking powder and baking soda.
5. Slowly add the wet liquid to the dry ingredients, whisking the batter until smooth and there are no lumps.

To bake
1. Grease a 6- or 7-inch round cake tin.
2. Place the mixture in the lined baking tin.
3. Bake at 340 degrees Fahrenheit for 25-30 minutes, or until a skewer comes out clean.
4. Allow the cake to cool in the tin and remove once cool.

Chocolate Ganache
1 cup coconut cream
2 tablespoons maple syrup
250 grams 70% dark chocolate
2 tablespoons water

For the ganache
1. Heat the cream and maple syrup in a small pot.
2. Once it boils pour it over the chocolate, let it sit for 1-2 minutes.
3. Then stir vigorously with a spatula, add the cold water and blend with a hand blender to create a smooth emulsion.
4. Allow the ganache to cool slightly.
5. Pour the ganache over the cooled cake.


Decorate with orange segments, berries or nuts and enjoy!

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