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Every weekend, I share 5 things I'm reading, 5 things that I'm enjoying (recipes, podcasts, tv, new products), answer 5 of your questions, and share seasonal recipes. It's an outlet for feel-good inspiration and things that I'm learning in my cooking and non-cooking life.
This weekend: starting a "buy nothing" group, not getting whipped up in social media's outrage algorithms, the importance of squatting regularly, veggie companion planting, my favorite gardeners to follow, why you need to be freezing your tofu, my favorite simple focaccia, and seasonal recipes from the archives.
I'm also sharing a special guest recipe from Liz of Birdhouse Bakeshop this weekend! Scroll down for the recipe in full and more of Liz's beautiful photos 🤍 |
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Vegan Chocolate Cake with Black Tea Ganache and Raspberry Rose Compote
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And now to our recipe swap with Birdhouse Bakeshop! This time, Liz and I both decided to go into full-on sweet treat territory to celebrate Spring. We all deserve a little extra cake these days in my opinion. I recommend following Liz on Instagram if you love gorgeous treats with truly unique flavors. Her signature touch of flower garnishes is so romantic and delicate. Every photo makes me swoon. In the swap, I'm sharing a recipe for Vegan Lemon Loaf with Strawberry Sumac Tahini Glaze. It's truly the best vegan lemon loaf! Perfectly moist and tender, and no weird egg replacer situations either. You can sign up to receive the Birdhouse Bakeshop newsletter on the website. I will share the link to the recipe from the newsletter in next week's Saturday Sun as well. |
Liz describes this recipe:
"This in-between—winter slipping into spring—calls for something rich but buoyant, indulgent but bright. A cake that holds both: the depth of chocolate, the perfume of florals, the sharpness of berries cutting through the silk. Vegan, but you wouldn’t guess. I love this chilled, everything turning slightly fudgy.
The black tea-infused ganache, decadent and velvety, has just enough tannin to anchor the sweetness. Blackberries or blueberries work beautifully in place of raspberries too, and if you're short on time (or fruit), your favourite jam makes a fine stand-in for the compote. It's the kind of cake that welcomes a little improvisation." |
Vegan Chocolate Cake, filled with Black Tea Ganache and Raspberry Rose Compote
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Makes one 8-9 inch 2-layer cake
Raspberry Rosewater Compote: In a small saucepan, combine the raspberries, maple syrup (or sugar), and a squeeze of fresh lemon juice. Cook over medium heat, stirring occasionally, letting the berries break down, release their juices and turn ever so slightly jammy– about 12-15 minutes. Remove from heat and stir in the rosewater. Let cool completely before using. The compote will thicken as it sits.
Devil's Food Cake: ⅔ cup + 2 tablespoons (190g) plant-based milk 2 teaspoons apple cider vinegar 2 cups (250 g) all purpose flour ⅔ cup (68 g) all natural cocoa powder, sifted 1 ½ teaspoons baking powder 1 teaspoon baking soda ¾ teaspoon sea salt 1 ⅓ cups (265g) granulated sugar ⅓ cup (73 g) neutral oil or melted plant-based butter ¾ cup (184 g) dairy free yogurt ⅔ cup (160g) hot coffee or strong brewed black tea
Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. In a small bowl, whisk together the plant-based milk and apple cider vinegar. Let sit for 5-10 minutes. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the sugar. In a separate bowl, whisk together the oil (or melted plant-based butter), yogurt, and the milk-vinegar mixture. Make a well in the bowl with the dry ingredients and pour the wet ingredients, stirring just until combined. Slowly stream in the hot coffee (or tea), whisking until smooth and glossy. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a tester inserted in the center comes out clean with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Black Tea Ganache: 10 oz (290 g, roughly 2 cups) dark chocolate, coarsely chopped- 64-70 percent is best 1 ¼ cups full-fat canned coconut milk (a thick one, like Aroy-D) 4-5 black tea bags (or 4 tablespoons loose leaf) splash of vanilla extract pinch of sea salt
In a small saucepan, heat the coconut milk over medium heat until just steaming. Remove from heat, add the black tea bags (or loose leaf in a tea strainer), and cover. Let steep for 10-15 minutes, then remove the tea bags (or strain out loose-leaf), squeezing to extract as much liquid as possible. Return the infused coconut milk to the stove and reheat until just simmering. Place the chopped dark chocolate in a heatproof bowl and pour the warm coconut milk over it. Let sit for a minute, then stir until smooth and glossy. Add a splash of vanilla and a pinch of salt. If it looks like it might be starting to split, give it a vigorous whisk to bring it back together. Let the ganache sit at room temperature for 30-60 minutes, until thickened to a spreadable consistency– at this point, it will still be glossy. If you prefer something a little fudgier, let it cool longer, then whisk to aerate slightly– as pictured.
Assembly: Place one cake layer on a serving plate or cake stand. Spread half of the black tea ganache over the surface (or your desired amount), then spoon the raspberry rosewater compote over the top, letting it pool slightly but not spill over the edges. Place the second cake layer on top and gently press down. Spread the remaining ganache over the top and sides of the cake, smoothing and swooshing with an offset spatula. Flourish with spring florals, if you wish, then slice and devour!
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