This rich, chocolatey sponge can also be made with gluten free bread flour instead of plain flour and 2 flax eggs. The sponge is also sugar free.
To make a 28cm springform cake pan
Ingredients;
For the sponge;
- 450ml soy milk
- 1 teaspoon cider/white wine vinegar
- 1 teaspoon bicarbonate of baking soda
- 1 teaspoon baking powder
- 60g quality cocoa powder, like Green and Blacks
- 60g wholemeal flour
- Quarter teaspoon cinnamon powder
- 170g maple/brown rice syrup
- 100g cold pressed sunflower oil
- Grated zest 1 orange or lemon
- Juice of half an orange or lemon
- 120g fruit jam
For the chocolate ganache;
- 500ml soy cream
- 80g glucose syrup
- 300g 70% dark chocolate pistols
- 40g quality vegan margarine
Method to make the sponge;
Preheat oven to 180 degrees C.
Grease and line with baking paper a 28cm springform cake pan.
Mix the soy milk and vinegar together, then allow to stand for 10 minutes.
Sift the plain flour, bicarbonate of soda, baking powder, cocoa and salt into a mixing bowl, then add the wholemeal flour and mix well.
Add the syrup, sunflower oil and zest to the soy milk and mix well. Carefully fold the wet ingredients into the dry ingredients, mixing just enough until all incorporated and smooth, but take care not to over mix. Spoon the mixture into the prepared tin, spread evenly with a palate knife or spatula.
Bake at 180 degrees C for 20 to 25 minutes or until a skewer place in the centre comes out clean. Remove from oven and remove the spring side, allowing the cake to cool completely.
When the cake has cooled completely remove the baking parchment, slice the cake in half horizontally with a large knife.
Place the juice and the jam into a small pan and bring to the boil. Spread the jam on both layers of the cake, which will seal the cake to keep moist, plus add more depth of flavour.
Place the lower half of the cake back into the mould ready for the chocolate ganache filling.
To make the chocolate ganache;
Place 400g soy cream and the glucose syrup in a small pan and bring carefully to the boil. Transfer the hot cream to a mixing bowl, allow to cool for 3 minutes. Mix in the chocolate with a spatula until a smooth silky thick cream. Carefully beat in the margarine until smooth and velvety. In a separate bowl whisk the remaining 100ml soy cream to a light peak ( soy cream will not whip to a dairy like ribbon ), fold into the chocolate mix until smooth.
Pour half the ganache onto the lower sponge layer in the cake tin, use a spatula to evenly spread. Place the top layer of the cake on top to sandwich the ganache. Spread the remaining chocolate ganache on top ( and sides if you want ), use a palette knife to create a smooth, even finish. Place the cake in the fridge for at least an hour to set the ganache prior to slicing.
