Treacle Chocolate Cake (Vegan)
Treacle chocolate cake - this indulgent vegan chocolate fudge cake is made with black treacle (or molasses) which gives it a deep, rich flavour and soft, moist texture.
Servings 12 people
Ingredients
Cakes:
- 280 g (2 ⅓ cups) plain (all-purpose) flour
- 60 g (¾ cup) cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 175 g (1 scant cup) dark brown soft sugar
- 160 ml (⅔ cup) neutral oil (I use olive)
- 150 g (6 Tablespoons) black treacle (or molasses)
- 280 ml (1 cup + 3 Tablespoons) unsweetened non-dairy milk (I use soy) hot
Frosting:
- 40 g (4 Tablespoons) cornflour (cornstarch)
- 300 ml (1 ¼ cups) unsweetened non-dairy milk (I use soy)
- 25 g (4 Tablespoons) cocoa powder
- 125 g (¾ cup) dark brown soft sugar
- 75 g (3 Tablespoons) black treacle (or molasses)
- 250 g (8 ½ oz) 70% dark chocolate finely chopped
- 50 g (3 ½ Tablespoons) vegan block butter
- 2 teaspoons vanilla extract
- a splash boiling water
Instructions
- Preheat the oven to 180°/160°C fan/350°F/gas mark 4. Grease and line two 20 cm/8 in round cake tins.
- Sift together the flour, cocoa powder, baking powder and bicarbonate of soda in a large bowl.
- Add the brown sugar, oil, treacle and hot milk and stir with a balloon whisk until smooth.
- Divide the batter between the prepared tins and bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
- Allow the cakes to cool in the tins for 20 minutes then carefully turn them out onto a wire rack and allow to cool completely.
- To make the frosting, place the cornflour in a medium saucepan and gradually whisk in the cold milk, making sure that there are no lumps. Whisk in the cocoa pwder, dark brown sugar and treacle.
- Place the pan over a medium-low heat and whisk constantly until it comes to a boil and thickens.
- Remove the pan from the heat and add the chopped chocolate, butter and vanilla extract. Stir until melted and smooth. You may find that when you add the chocolate and butter to the frosting it splits and becomes greasy looking. If this happens, simply whisk in a splash of boiling hot water and it will come back together.
- Allow the frosting to cool to barely warm and thick enough to spread.
- Place one of the cake layers on a serving plate and spread over about a third of the frosting. Place the other cake layer on top and use a palette knife to spread the rest of the frosting over the top and sides of the cake. Use the palette knife to give it a swirly appearance.
- Store the cake in an airtight container at cool room temperature or in the fridge.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.
- Make sure that you use the frosting while it is still just warm, as it will be difficult to spread once it sets. If the frosting does set too firm, set the bowl over a pan with a little boiling water in it. Stir it vigorously until the original glossy, creamy texture returns.