Vegan double chocolate fudge cake

Method

Chocolate sponge

Mix all dry ingredients and wet ingredients. Slowly add the liquid mixture to the dry mixture and whisk until it becomes homogeneous. Put one kilogram of the mix in a 60x40-inch tray. Bake at 170°C for 12 to 15 minutes. Keep it aside.

Chocolate glaze

Heat the cream and trimoline in a saucepan until it reaches a temperature of 80°C. Remove the mixture from heat and pour it over the dark chocolate in a separate bowl. Then, stir the mixture using a rubber spatula until the chocolate melts. Next, emulsify the mixture using a hand blender until it becomes smooth and glossy. Allow the mixture to cool down to 35°C before using it.

Chocolate mousse

Heat the liquid cream and trimoline, then pour over the chocolate and mix well. Once the mixture reaches 35°C, gently fold in the semi-whipped cream.

Fudge ganache

Heat the cream and trimoline until boiling, then pour it over a bowl containing vegan butter and chocolate. Mix the ingredients until you get a smooth emulsion.

Once the cake has cooled completely, cut the cake into even layers. After that, place the first layer on the cake board or plate, followed by a layer of mousse. Be careful not to spread the mousse too much, or it might escape out from the sides. The pressure of the cake on top will help spread it out. Repeat the process with another layer. It's essential to ensure the ganache is at room temperature, or the chocolate will harden, making it difficult to spread. Use an offset spatula to apply a thick, even layer over the sides and top of the cake. Finally, refrigerate the cake until you're ready to serve, and enjoy!

You can also decorate it with drizzles of melted chocolate glaze topped with chocolate shavings.

Chef John Bakker

He is the Culinary Director of Patina Maldives.

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