favourite cake. I loved both the rich chocolate cake and decorating with green icing. It is like a meeting of my favourite things. So why revist? I had a few tweaks I wanted to try. Firstly I made the chocolate cake vegan. Secondly I thought it would look really cool to photograph it in front of the mural in my backyard. And why not make a cake I love!
Firstly the cake sunk more than the non vegan cake. So I turned it upside down. It looked better when I decorated the cake but when I cut it into wedges, they were so crumbly down the bottom I didn't bother to photograph them.
Then I piped the first row of green dots around the cake. But when I went to use the back of a spoon to smoodge down each icing dot, I found that I could not get the angle right unless the cake was right at the edge of the cake stand. It would not work on the larger cake stand and I had to revert to my smaller cake stand so I could have the bowl of the spoon pressing downwards on each dot of icing and the handle straight down.
And finally, I was lazy and didn't clean out the piping bag between each row of colour to make sure they were clean. So you can really see the marbled effect in the last layer.
I Carusi Pizza in East Brunswick. As we were leaving my dad and three older nieces arrived with a mars bar doughnut from Bistro Morgan. It looked really impressive with a syringe of caramel stuck into it.
The pizza was lovely. E had a zucchini, chilli and mint one and I had a potato and rosemary one. Sylvia had her usual margherita. The dessert pizza looked so tempting but we had cake and doughnut at home. I must return to try it.
I am sending this cake to Jibber Jabber's Love Cake event.
More fancy cakes on Green Gourmet Giraffe:
Avocado pound cake with cream cheese frosting
Chocolate cake decorated with strawberries and music
Chocolate olive oil cake with flower topping (gf, v)
Malteser and Milo mudcake
Nigella's Nutella Cake (gf)
Vegan chocolate (layer) cake (v)
Zucchini layer cake with cream cheese frosting (gf, v)
Ultimate vegan chocolate cake
Adapted from Drizzle and Drip via Green Gourmet Giraffe
100g dark chocolate (I used 70%)
100g butter or margarine
1/3 cup self raising flour
1/3 cup plain flour (I used wholemeal)
1/3 brown sugar
1/4 caster sugar
2 heaped tbsp cocoa
1/4 tsp bicarbonate of soda
1/4 cup aqua faba
2 tbsp vanilla or plain yoghurt
1/2 tsp apple cider vinegar
Preheat oven to 170 C. Grease and line a 15cm round cake tin. (For a 20cm round cake tin, you should double the recipe - as at Drizzle and Drip.)
Melt chocolate and butter in a small mixing bowl (in the microwave or if on stovetop use a small saucepan). Set aside.
Mix the dry ingredients in a medium mixing bowl. Set aside.
Beat aqua faba for a minute or two until frothy. Briefly beat in yoghurt and vinegar.
Pour melted chocolate mixture and aqua faba mixture into the dry ingredients and stir until just mixed. Scrape into the prepared cake tin.
Bake for about 50 minutes or until it smells cooked, the side of the cake is pulling away from the side of the tin and the skewer inserted into the centre comes out cleanly. Sit 5 minutes. Turn out and cool on a cake rack.
NOTES: To make this vegan, make sure that margarine and yoghurt are vegan. I used the same buttercream frosting as I previous used, however it got a bit soft once I reached the lower row - probably from too much colouring and stirring, so next time I need to rethink this.
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