This Double Chocolate Ganache Strawberry Cake is perfect for some well-deserved Valentine's Day decadence.
I already did some cute heart-shaped sugar cookies. And some chocolate-frosted banana cupcakes with pretty pink sprinkles. So why in the world would I need to do another recipe? Well, as usually happens when I browse the internet, I came across this post on BuzzFeed: 71 Reasons Candy Hearts are Stupid - and was immediately inspired. I mean oh-my-goodness look at all that decadent chocolate bliss! I needed to do a vegan version of some double chocolate, fluffy cake, drizzly chocolate, rich buttery-ness, strawberry-accented dessert heaven...
After the cake cools a bit, the ganache turns its melty satin layers into firmed up ripples of chocolate art..
The cake is not too sweet, which I really love. The fresh berries and chocolate richness really takes the flavor lead here. The creamy chocolate ganache frosting compliments the sweet, juicy strawberries perfectly!
Slices of leftovers are super delicious too..
A few videos of me making this cake, be sure to follow me on Vine App!
(Update: I do not really post Vines anymore, but I am active on Instagram!)
Double Chocolate Ganache Strawberry Cake
By Published 02/13/2013
Rich and fluffy layer cake mingles with chocolate ganache frosting and freshly sliced, sweet strawberries. Tools: 2 9" cake rounds.
Ingredients
- dry:
- 2 ½ cups flour, organic (white used, substitutions ok if needed)
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon salt
- 1 ½ tablespoon baking powder
- 2-3 pinches cayenne pepper (optional)
- wet:
- 2 teaspoon vanilla extract
- 2 ½ teaspoon freshly ground flax or chia seeds + ⅓ cup warm water
- 1 cup water
- 1 cup almond or soy milk
- 1 ⅓ cups sugar, organic (I love coconut sugar)
- ½ cup virgin coconut oil, melted (or sub with safflower oil)
- 1 tablespoon apple cider vinegar
- chocolate ganache frosting:
- 1 cup dark chocolate chips
- ½ cup sour cream, vegan (yes sounds weird, but it works!)
- ¾ - 1 cup powdered sugar, organic
- 2 tablespoon virgin coconut oil, melted
- pinch of salt
- Also:
- 2 cups organic strawberries, thinly sliced
Instructions
- Preheat oven to 375 degrees.
- Grease your two round cake pans with coconut oil and set aside.
- cCombine dry ingredients in a large mixing bowl, mix well.
- Combine the flax (or chia) egg ingredients and stir briskly. Set aside to thicken for 2-3 minutes.
- After 2-3 minutes, add all the liquid ingredients to the dry bowl and fold in the flax egg. Using a hand beater, whip the batter until smooth and silky, about 1-2 minutes on medium speed.
- Pour the batter into the cake pans.
- Bake cakes at 375 degrees for 25-30 minutes, or until they appear to bake through. Do the toothpick test if needed.
- Remove baked cakes from oven and allow them to fully cool before assembling cakes. Cakes should be ready to be removed from the pan after about 15 minutes of cooling off. Use a cooling rack if available.
- Make your chocolate ganache. Add the chips and coconut oil to a medium bowl. Place in microwave for 30 seconds on high. Remove. Stir, stir, stir as the chips melt with the heated oil. If still lumpy, place back in microwave 10 seconds at a time and stir until creamy. Next, add the powdered sugar to the melted chips. Using a hand or stand mixer, blend until very thick and combined. This will get really thick like a fudge. Now the best part. Heat your vegan sour cream in the microwave for a good 30-60 seconds or until steamy and hot - melted. Add the hot sour cream to the chocolate and blend on low. The mixture will smooth out to a silky consistency within seconds. Blend until smooth. Fold in optional salt and flavorings to ganache. Set aside. Note: you may use a small sauce pan and a stovetop in place of microwave if desired.
- Transfer chocolate cake to serving platter and place bottom layer in the freezer for about five minutes while you slice up your berries. You may also want to place the top layer on a separate plate and chill it for a few minutes too so the warm ganache thickens as it hits both layers of chilled cake. (The coconut oil makes the ganache very controllable in consistency, based on temperature.)
- Pour the slightly warm ganache over top the chilled from the freezer bottom cake layer. Then add a layer of sliced strawberries over top. Then add the other layer of cake and drizzle more ganache over top. And add more berries on top. If you want the ganache fully chilled for serving, place cake in the fridge to chill. Otherwise, serve warm for rich and melty ganache.
Yield: 10 slices - 1 layer cakePrep Time: 00 hrs. 15 mins. Cook time: 00 hrs. 20 mins. Total time: 35 mins. Tags: dessert,cake,valentines day,vegan,strawberries,chocolate
Store on your counter (covered if you have a cake display cover) for up to 24 hours. After that time, store in the fridge for up to a few days or freeze for longer storage.
Kristin says
I made this cake on Friday and it was totally amazing! It even got rave reviews from definite non-vegans! I used a different chocolate icing (because I had enough left over from chocolate cupcakes that I also made), and subbed the safflower oil with coconut oil - which worked a treat as the cake itself was to die for! A definite keeper 😀
Marty says
Made this cake this weekend for a dinner party, and it was a huge success! So so so delicious! Used raspberries instead since I was out of strawberries. But next time I will try strawberries. Thanks for the great recipe!
Kathy Patalsky says
I like an accent of heat. It is always optional though.
Julia says
I'm curious about why you put cayenne in so many of your recipes.
Kathy Patalsky says
Probably!
Emily Adler says
do you think i could replace the sour cream with soy or coconut yogurt?
sunya says
Looks so freakin awesome. Im totally trying to make this!!!
Rider says
I made it once per the recipe (subbed chia seeds for flax seeds and worked perfectly). It was heavenly. Making it again tonight - no strawberries on hand, so using shredded coconut instead between the layers and on top.
Jourdaine Middleton says
A few days ago my dad e-mailed me this recipe with the simple words, "I want." I'm a vegan and he isn't, but he loves vegan food and everything I cook for him. Looks like I'll be making this for his birthday tonight. Can't wait!
k8tiekat says
Oh my gosh, what an evil, evil blog - this looks delicious! <3
hospitality point of sale says
Looks yummy! I am craving
for this, chocolate and strawberries a good combination and my favourite.
peace2mankind says
yummy! this looks so delicious and beautiful, will definitely have to make this for a special occasion! I also wanted to mention how much I love the fact that you didn't use any margarine; Earth Balance makes me beyond sick and honestly I think it makes anything and everything taste rancid, especially baked goods. For the last year I am so happy to have found coconut oil, it's a perfect substitute no queasy feelings and the taste of it on anything is divine, also so much infinitely better for you.
suesseversuchungen says
That looks so delicous! I couldn´t understand if someone wants to have an unvegan cake, if he can get that without any animal product. yummi!
Kathy Patalsky says
Vegan cream cheese would work as a sub. The softer the better for brands!
Donna Jade says
if you can't find vegan sour cream, is there an alternative? Thanks
Emilia Miller says
WHat beautiful talent you have with creating and mastering delicious-ness of all sorts! I SO admire your love and passion you pour into the dishes you create and its noticeable to your viewers and tasters for sure.... Looks phenomenal to both the eyes and tastebuds (i'm sure!) and it's getting "pinned" as I type... 🙂
Kathy Patalsky says
Thanks heather! Happy vday to you too!
Sent from my iPad
arcy says
Looks scrumptious. I have a request, is there any way for you to give us nutritional info on your recipes such as calories, grams of fat, fiber, carbs and sugar ? Your recipes all looks so good but I have strict dietary restrictions. Thanks
Abby @ Heart of a Baker says
How gorgeous! Love the look of this, I'm sure it tastes just as good : )
Sonnet says
Wow Kathy, this looks amazing! I am terrible at baking, but I just might have to make an effort and make this! 🙂
RootedVegan says
We are pretty darn excited about this. Add it to our growing list of the best vegan chocolate recipes. Your photos are gorgeous!
Heather McClees says
Kathy your photography is always so inspiring. The fact that your photos of beautiful food are vegan is a sure way to enhance people to eat this way. Your talent is truly admirable! Happy vegan V-Day!:)
John Hartil says
That looks so so good, I just wish it was on a plate in front of me...!!!
The Vegan Cookie Fairy says
Beautiful! It has that wonderful homemade look about it that everyone loves.
Dana Shultz says
Gorgeous!