The ultimate chocolate cake (it's vegan too!)

When I say 'ultimate' chocolate cake, that's exactly what I mean. If you're in need of a truly irresistible chocolate cake recipe, one that is moist, rich and seriously chocolatey, then give this a go. Just make sure you're first in line to get a slice before it's all gone!


Adapted from Skinny Bitch in the Kitch:-
Chocolate Suicide Cake
Serves 12-16

- 180ml rapeseed or safflower oil
- 260g wholemeal flour
- 300g unrefined light brown sugar
- 1 tablespoon cream of tartar
- 2 teaspoons bicarbonate of soda
- pinch of sea salt
- 200g vegan chocolate chips
- 300ml soy milk
- 180ml unsweetened apple sauce*
- 1/2 tablespoon pure vanilla extract
- 115g unsweetened vegan chocolate, chopped
- 1 tablespoon apple cider vinegar
- 500ml Chocolate Fudgy Frosting**

*To Make Apple Sauce - (the easy way!)
Core, peel and chop three or four small apples. Place the pieces in a microwave-proof tub with a lid and add a few tablespoons of water and a little cinnamon if desired. Heat for about five minutes on full. Transfer to a bowl and use a hand blender to pulp until smooth, adding a little more water if needed. Done!

How To:-
1. Preheat oven to 180C/Gas 4. Oil a 32.5cm x 23cm baking pan, set aside.
2. In a large bowl, sift together the flour, sugar, cream of tartar, bicarbonate of soda and salt. Stir in the the chocolate chips. Set aside.
3. In a medium bowl, combine the oil, soy milk, apple sauce and vanilla extract, stirring until smooth. Place to one side.
4. Heat water in a saucepan and keep it gently simmering. Place a heat-proof bowl on top of the saucepan and put the chopped chocolate in the bowl. As it melts, stir slowly until smooth.
5. Add the oil mixture into the flour mixture, stirring until its a smooth consistency. Now add the melted chocolate, again stirring until everything is smooth and then stir in the vinegar.
6. Transfer the mixture to the oiled baking pan and smooth over the surface. Bake for 40-45 minutes, until the cake springs back when lightly touched in the centre and begins to pull away from the sides of the pan.
7. Let it cool thoroughly before frosting.


**Chocolate Fudgy Frosting (makes about a litre, or you could use the whole lot to very generously cover the cake)
- 14 tablespoons rapeseed oil or refined coconut oil
- 200g unrefined light brown sugar
- 175g unsweetened cocoa powder
- 240ml soy cream or plain soy yoghurt
- 1/2 teaspoon pure vanilla extract
- pinch of sea salt

1. In a medium saucepan over a medium heat, melt the oil. Stir in the sugar and cocoa powder and then gradually stir in the soy cream.
2. Now stir almost constantly until the mixture is smooth and hot but don't allow to boil. Remove from heat and stir in the vanilla and salt.
3. Set aside to cool to room temperature or until thick enough to spread.

Notes: When sifting the wholemeal flour, really sift it thoroughly. If desired, discard the larger flakes left at the end and pop into your compost bin. I feel that this stopped the cake from turning into a bread but this is down to personal preference. With regards to the frosting, I didn't have any soy cream so I substituted it with plain soy yoghurt (Alpro works very well) and added a small bit at a time until I got the right texture and thickness. It seems that the bitterness of the dark chocolate I used, counteracted any tartness from the yoghurt and thus worked perfectly.