Mud Cake With Mocha Cream & Berries
This decadent vegan mud cake topped with berries created by food blogger Susanna of Apron & Ink is the perfect special occasion dessert, and a fitting celebration cake to welcome back the talented Susanna to the inter webs.
She has worked so hard redoing her seriously good food blog Apron & Ink, and I for one am thrilled to have it back. It is filled with the most delicious recipes - a mix of vegetarian and vegan - inspired by Susanna's life and Finnish heritage. This chocolate mud cake is definitely on my to-bake list!
Method
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Step 1. Preheat oven to 160C. Grease a 23cm round pan and line the base with baking paper.
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Step 2. Combine the cacao butter, olive oil, chocolate, sugar, water and whisky in a heat proof bowl over a pot of boiling water and stir until everything is properly melted and the mixture is smooth. Cool to lukewarm.
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Step 3. Transfer the mixture to a large bowl and stir in the sifted flours and raw cacao, then fold through the aquafaba (chickpea brine).
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Step 4. Bake for about 1 1/4 hours. You still want the cake to be moist and sticky in the middle. Allow to stand for 10 minutes before turning onto a cooling rack.
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Step 5. Whisk together flour, raw cacao, instant coffee and milk in a small saucepan. Cook over medium heat, whisking constantly for 5 minutes or until thickened. Spoon mixture into a small bowl and cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.
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Step 6. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream.
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Step 7. TO ASSEMBLE Place the mud cake on a cute serving plate, spread the mocha cream on top and decorate with berries. TIP: This cake will keep well in the fridge for up to 5 days.
