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Another hit from Fi and Duncan, who made it for the farmers' market's 15th anniversary. It's rich, luxurious and very, very delicious (even though it doesn't contain any fruit or vegetables... unless you count the cocoa and soya beans...). This is one of the cakes Ximena made for our Christmas party at the OFS in 2018.
250 ml soya milk (or your favorite non-dairy milk)
1 teaspoon cider vinegar
100g granulated sugar
80ml vegetable oil
1 teaspoon vanilla extract
250g plain flour
50g cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the ganache:
150ml soya milk (or other non-dairy milk)
220g dark chocolate chips
3 tablespoons maple syrup
fruit to decorate (optional)
Preheat oven to 180C. Whisk together the soya milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Add the sugar, oil and vanilla extract and mix well.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few small ones are fine).
Lightly grease an 8-inch springform pan. Pour in the cake mixture and bake for 30 to 35 minutes, until a skewer pushed into the middle comes out clean.
For the ganache, bring the milk to a boil in a small saucepan then lower heat to a simmer. Add the chocolate chips and maple syrup and mix gently with a fork. Turn heat off and mix until thoroughly melted. Let cool for about 15 minutes before using.
Pour the ganache over the cooled cake and kind of tilt the cake at all angles to get the ganache to drip down the sides. Refrigerate to cool and set the ganache. Decorate with fresh or dried fruit pieces, if you like, before serving.