I had some oven problems. Halfway through baking I discovered that I hadn't put on the fan. In my slow oven that makes quite a lot of difference. So it probably baked at the equivalent of 160 C for 25 minutes and then more at 180 C minutes. It was a little on the cakey side around the sides but dense and fudgy on the inside.
I seem to constantly be confronted with a chocolate ganache frosting using oodles of chocolate and cream. This frosting is mostly chocolate with just a few spoonfuls of milk and nut butter. It is soft and sticky and tastes as good as any ganache. It doesn't set much so if you want a frosting that will not stick to the roof of a cake tin it might not be for you but if you want a frosting that tastes like melted chocolate, embrace it. Since making it for the first time, I have made two different versions of it.
The last comment on the cake is a note on cake plates. As a child we only ever used a round cake tin or a loaf tin. Perhaps that is why I now only have round or oblong cake plates. I mentioned to E that I need a square cake plate. He tells me they are unnatural. Yet when a cake it this good, it deserves a fitting plate.
Healthy Vegan Fridays #12, hosted by Kimmy of Rock my Vegan Socks and Robin of Vegan Dollhouse.
More vegan chocolate bakes from Green Gourmet Giraffe:
- Chocolate avocado cupcakes
- Chocoolate caramel slice
- Chocolate layer cake
- Chocolate peanut butter fudgies
- Chocolate tahini cookies
- Flourless almond butter choc chip cookies
- Lamingtons with a touch of quince
Zucchini chocolate brownie with smoky nutty ganache topping
Adapted from Fat Free Vegan
1/2 cup pitted and chopped medjool dates (about 6)
3/4 cup hot water
1/3 cup rice bran oil, or other neutral flavoured oil
1/2 cup brown sugar, loosely packed
1/2 cup cocoa
1/2 tsp salt
1 cup white plain flour
3/4 tsp bicarbonate soda
1 cup finely shredded zucchini (not drained)
1/4 cup smoked walnut pieces, optional*
Chocolate Nut Frosting:
1/2 cup vegan chocolate chips*
3 tbsp milk (I used soy)
1 tbsp cashew butter or other nut butter
Soak dates in the hot water for half an hour. Blitz in blender with oil until smooth and creamy. I used my hand held blender in a jug.
Preheat oven to 180 C or 350 F. Grease and line a 20cm (8 inch) square cake tin.
Scoop date mixture into a medium bowl. Stir in brown sugar, cocoa and salt. Stir in flour and bicarb soda, then zucchni. Spread the mixture int the prepared cake tin - it will be quite thick.
Bake cake for about 25 minutes until cooked around the edges and no longer liquid in the middle. It will still feel quite soft but a skewer inserted in the middle will come out clean. Cool in the tin.
Tip cooled cake onto cake plate. Melt choc chips, milk and cashew butter in a small mixing bowl in the microwave for about 30 seconds (or melt on the stovetop). Spread warm chocolate frosting on the cake and scatter with smoked walnuts.
*Note: I looked up how much this chocolate is by weight, as I often just use a block of chocolate. It seems to be between 75 and 90 grams.
UPDATE: I have tried this with coconut bacon instead of smoked walnuts and it worked just as well. The brownie is great the next day and lasts well for a few days. Need more experimenting on how long it lasts!
On the Stereo:
Times Aint What They Used To Be, vol 1: Various Artists