Vegan Chocolate-Covered Sponge Cake: Pure Indulgence, Zero Compromise

Chocolate cake stands for indulgence, comfort, and a delightful escape from the ordinary. But what if I told you that you could dive into this heavenly dessert without compromising on health?

Welcome to the world of vegan baking, where indulgence meets compassion, and flavors know no boundaries. This vegan chocolate covered sponge cake is proof that you can enjoy all the decadence of a classic dessert without compromising on taste, ethics, or your love for chocolate. Fluffy, moist, and drenched in a luscious dark chocolate ganache, this cake is a plant-based dream come true.

The Ingredients:

For the Sponge Cake:

• 200 gm All-purpose flour
• 150 gm Granulated sugar
• 10 gm Baking powder
• 5 gm Baking soda
• 2 gm Salt
• 240 ml Unsweetened almond milk
• 15 ml Apple cider vinegar
• 10 ml Vanilla extract
• 80 ml Vegetable oil

For the Chocolate Ganache:

• 200 gm Cadbury Bournville Dark chocolate
• 150 ml Coconut cream
• 30 ml Maple syrup
• 5 ml Vanilla extract

For Decoration (Optional but oh-so-fun):

• 100 gm Fresh berries (raspberries, strawberries, or blueberries)
• 50 gm Crushed nuts (hazelnuts or almonds)
• A sprinkle of edible flowers

Step by Step:

Let's delve into the procedure of baking this vegan version of chocolate covered sponge cake.

1. The Sponge:

• Preheat and Prepare: Start by preheating your oven to 180°C. Grease and line a round 8-inch cake pan with parchment paper.
• The Buttermilk Hack: In a small bowl, mix the almond milk with apple cider vinegar. Set it aside for about 5 minutes. This will create a vegan “buttermilk” that will add a slight tang and help your cake rise to fluffy perfection. You can also use this to bake Cadbury Chocolate Cake.
• Dry Meets Wet: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center and pour in the vegan buttermilk, vanilla extract, and vegetable oil. Stir until just combined; overmixing the batter can lead to a chewy texture.
• Bake and Behold: Pour the batter into your prepared pan and smooth out the top. Pop it into the oven and bake for 25-30 minutes at 180°C, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

2. The Ganache:

• Melt and Mix: While your sponge cake is cooling, it’s time to whip up the decadent chocolate ganache. Chop the Bournville dark chocolate into small pieces and place it in a heatproof bowl. Heat the coconut cream in a small saucepan over medium heat until it just begins to simmer, don’t let it boil!
• Pour and Whisk: Pour the hot coconut cream over the chopped chocolate and let it sit for a minute to soften. Then, whisk until smooth and glossy. Stir in the maple syrup and vanilla extract for that extra hint of sweetness and depth.
• Cool and Thicken: Let the ganache cool slightly at room temperature. It should thicken to a spreadable consistency, perfect for coating your sponge cake. You can also opt for variations of Chocolate Fondue for your sponge cake, should you wish.

3. Assembly:

• The Grand Finale: Place your cooled sponge cake on a serving plate. Pour the thickened ganache over the top, using a spatula to spread it evenly and allow it to gently cascade down the sides because who doesn’t love a little drama with their dessert?
• Decorate to Impress: Now comes the fun part. Adorn your chocolate-covered masterpiece with fresh berries, crushed nuts, or even a few edible flowers. The result? A cake that’s almost too pretty to eat. Almost.

Cutting into this cake is like slicing through a cloud: a chocolatey, spongy cloud that promises rich flavor and melt-in-your-mouth texture. The sponge is light and airy, perfectly balanced by the velvety ganache that coats every bite with pure indulgence. And if you think it’s not enough chocolate, serve the slices with Chocolate Covered Strawberries on top.

Whether you’re a lifelong vegan, a curious newcomer, or just someone who loves a good slice of cake, this recipe is bound to become a favorite in your kitchen. So, the next time someone tells you that vegan desserts can’t be indulgent, just smile and offer them a slice of this beauty. One bite, and they’ll be convinced that this is indulgence without compromise.