Recipe: Vanilla chocolate ganache cake

Whether it’s for Mother’s Day, a birthday or just as a special treat for the weekend, this is one dessert that’s perfect to whip up at short notice

When it comes to pleasing the majority, you’ll never go wrong with a chocolate cake and this recipe from Flahavans elevates the regular treat to new heights with a dreamy ganache.

Serves 6-8 Slices

Preparation time: 1 hour

Ingredients

For the cakes:

• 550ml Flahavan’s Organic Oat Drink
• 1.5 tbsp apple cider vinegar
• 345g of flour (plain or gluten free)
• 275g of coconut sugar
• pinch of sea salt
• 1 tsp of baking soda
• 1 tbsp of baking powder
• 180ml of melted coconut oil
• 1tsp of vanilla essence

For the ganache:

• 270g of dark chocolate chips
• 125ml Flahavan’s Organic Oat Drink

Method

• Preheat the oven to 180’C, grease two 20cm spring form cake tins with a little coconut oil.
  
• In a medium bowl, combine the oat milk and vinegar and set it aside.
  
• In a large bowl, mix together the flour, coconut sugar, sea salt and the baking powder and baking soda.
  
• While mixing, pour the melted coconut oil and vanilla essence into the dry ingredients. When that’s incorporated, gradually add the milk while continuing to mix. Mix just until well combined.
  
• Divide the batter evenly between your cake tins, if you want to be precise there should be about 640g of batter in each tin.
  
• Bake the cakes for about 36-40 minutes until golden all over and a cake tester comes out clean.
  
• Let them cool for 15 minutes before removing them from their tins and allowing them to cool completely on cooling racks.
  
• To make the ganache, heat the oat milk in a saucepan on medium heat until gently simmering, then turn off the heat.
  
• Add the dark chocolate to a medium bowl and pour the hot oat milk in on top. Add a little pinch of sea salt and stir gently until smooth and glossy.
  
• Spread some of the ganache out over the top of one cake, then place the other one on top and spoon the ganache into the middle. Use a spoon to swirl it outwards, letting it drip over the edges. Serve while the ganache is still drippy.