Chocolate Gateau
Layer upon layer of moist chocolate cake is sandwiched with fluffy vegan vanilla buttercream icing and topped with fresh fruits.
The Great British Bake Off is back and in week two the bakers were tasked with creating decadent chocolate bakes for Chocolate Week. Last night’s episode saw the bakers flop trying to create perfectly fudgy brownies, babkas and show-stopping white chocolate celebration cake. Although the Bake Off rarely focuses on vegan bakes, many of us enjoy watching the show to find inspiration for our own vegan bakes as we attempt to try to recreate them using a vegan recipe.
This year, OGGS will be recreating one of the bakes from each episode so you can have a go at creating your own vegan-friendly version at home like this delectable vegan chocolate gateau.
Total Time: Prep time: 45 minutes | Baking time: 25 minutes | Decoration: 20 minutes
Servings: 10
Total Time: Prep time: 45 minutes | Baking time: 25 minutes | Decoration: 20 minutes
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- For the cake:
- 40 40 g plain flour
- 10 10 g cacao powder
- 30 30 g caster sugar
- 0.05 0.05 tsp salt
- 0.3 0.3 tsp baking powder
- 20 20 g rapeseed oil
- 34 34 ml oat milk
- 20 20 ml water
- 10 10 g OGGS® Aquafaba
- 0.1 0.1 tsp vanilla extract
- 8 8 g flaxseed flour + 180g water
- For the icing:
- 15 15 g OGGS® Aquafaba
- 22.5 22.5 g caster sugar
- 30 30 g Flora margarine
- 10 10 g icing sugar - sifted
- 0.1 0.1 tsp vanilla extract
- For the decoration:
- 10 10 g kirsch cherries
- 10 10 g glace cherries
- Fresh berries (raspberries/strawberries/red currants)
- Dark chocolate shavings
Method
- Preheat the oven to 170°C/160°C fan/Gas 4.
- Grease and line 3 x 8in/7in baking tins.
- Sift the flour, cacao powder, caster sugar, salt and baking powder together.
- In a separate bowl whisk together the rapeseed oil, oat milk, water, OGGS® Aquafaba and vanilla extract.
- Mix the flaxseed flour with the water and add to the other liquids.
- Combine all the ingredients, folding gently, until smooth and glossy.
- Divide the mixture evenly between the three baking tins and bake in the oven for 20-25 minutes until cooked.
- Remove from the oven and allow to cool on a rack.
Icing
- Mix the OGGS® Aquafaba and caster sugar. Heat very gently over a bain-marie until the caster sugar has dissolved. Remove from the heat.
- Whisk for 10 minutes on a medium speed until you have a thick and glossy meringue mixture.
- Cut the margarine into small cubes and slowly add to the whisking meringue mixture. It may start to split, but this is normal. Now add the icing sugar and finally all the margarine and vanilla extract.
- You should have a glossy icing mixture.
Decoration
- Now we can carefully build the cake. Either with a small palette knife, piping bag or large spoon, delicately smooth a layer of icing onto the first chocolate sponge. Cut half of the cherries in half and place on the icing, pushing them in gently. You can also add raspberries and a little kirsch liquid.
- Place the second sponge on top and repeat the process.
- Add the final sponge on the top and smooth the remaining icing on top. You can now add some more icing along the sides and smooth into the cracks with a large palette knife until you have a smooth surface.
- Decorate the top with the remaining whole cherries, raspberries and strawberries. Drizzle some of the kirsch cherry liquid over the fruit.
- Finally, to make some dark chocolate shavings, using a peeler, slice along the edge of a dark chocolate bar. Sprinkle over the cake.
