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Jazzy Vegetarian: Blog

Holiday Chocolate Ganache Cake

Posted on November 30, 2012

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The holidays are upon us! Party time, gift time, fun time and …uh…oh…yes…stress-out time!

I am trying not to stress this year, but it IS challenging. So I thought I’d make it a little easier, by sharing my fail safe, gorgeous holiday dessert recipe. This scrumptious cake is perfect to serve at any gala throughout the holiday season and beyond! Happy Cooking!

Holiday Chocolate Ganache Cake

8 SERVINGS

2 cups whole wheat pastry flour

2⁄3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon sea salt

1 ¼ cups brown sugar

1 ½ cups chocolate nondairy milk, plus more as needed

1⁄4 cup vegan cream cheese, at room temperature

1⁄4 cup vegetable oil

1 teaspoon vanilla extract

Several fresh strawberries or raspberries, for garnish

Chocolate Ganache Frosting (see recipe below)

Preheat the oven to 400 degrees F. Lightly coat an 8 to 9 inch round baking pan with vegan margarine.

Put the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine.

Put 1⁄4 cup of the nondairy milk, vegan cream cheese, oil, and vanilla extract into a blender and process on medium until creamy and smooth in texture. Add to the flour mixture, along with the remaining 11⁄4 cups of nondairy milk. Stir until well combined and somewhat fluffy. The mixture will be stiff, but if it seems overly dry, stir in additional nondairy milk (up to 3 tablespoons), 1 tablespoon at a time. Pour the mixture into the prepared pan and smooth the top. Bake for 15 minutes. Decrease the heat to 350 degrees F and bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean. (If it seems that the cake is starting to burn during the last 10 minutes of baking, tent it with foil).

Put the pan on a wire rack. Let cool completely. Spread the frosting evenly over the top. Garnish with strawberries, right before serving. Cover any leftover cake tightly and store in the refrigerator.

Chocolate Ganache Frosting

1 bar dark vegan chocolate bar (snack style bar, not un-sweetened baking chocolate) 

1 teaspoon olive oil

1 tablespoon vegan brown sugar

1/2 cup nondairy milk (a thicker variety works best)

Chop the chocolate bar into small pieces. Place the chocolate pieces into a large mixing bowl.

Add the oil and sugar. Pour the non-dairy milk into a medium saucepan and bring to a simmer.

Pour the simmering non-dairy milk over the chocolate, 2 tablespoons at a time, whisking as you go, until lumps are gone and frosting it is thickened slightly. Continue to whisk until frosting is smooth.

Drizzle or spread over cake. Chill to set. Store the cake in the refrigerator.