Chocolate cake with creamy ganache
Ingredients
250 g of flour
2 g of sugar
25g cocoa
1 teaspoon baking powder and cream of tartar
one tablespoon of baking soda
1 pinch (s)
Salt
75g melted vegan butter (Alsan).
240 ml warm water
1-tablespoon lemon juice
1 teaspoon vanilla bourbon For the mould: sugar, oil, and flour
regarding the frosting
170 grammes of chopped vegan chocolate
Soy Cream 180 ml (Soy Cream Cuisine)
1 tbsp
Vegan (Alsan) butter, room temperature
Preparation
Retoration; 20 minutes or so of work;
About an hour of downtime
Time to cook/bake: around 35 minutes
Approximately 1 hour and 55 minutes total.
•The oven to 175 degrees Celsius. Clean, butter, and flour a brownie pan. Well combine the flour, sugar, vanilla sugar, cocoa powder that has been sifted, baking soda, and salt. Using a hand mixer, mix the dry ingredients with the melted butter, warm water, and lemon juice.
•Pour the mixture into the cake pan, then bake it for about 35 minutes. Test your chopsticks. After taking out of the oven, let cool on a wire rack.
•Chop the chocolate and put it in a stainless steel bowl for the icing. In a small saucepan over medium-high heat, combine the cream and butter. Pour the mixture over the chocolate and let stand 5 minutes.
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