Vegan Chocolate Cake

Why this is the best vegan chocolate cake???

It's quick & easy t make, rich, chocolatey flavour, no unusual ingredients, light moist and fluffy texture, a perfect vegan birthday cake & most important nobody will guess its vegan!

Ingredients:

• 300 ml dairy-free milk (soy, almond, etc)
• 1 tbsp lemon juice
• 150g non-dairy margarine
• 3 tbsp golden syrup agave or maple syrup
• 1 tsp instant coffee granules or espresso powder
• 275g self raising flour
• 175g granulated sugar
• 4 tbsp unsweetened cocoa powder
• 1 tsp bicarbonate of soda

For the vegan frosting

• 75g non-dairy margarine
• 200g icing sugar
• 4 tbsp unsweetened cocoa powder
• 2 tbsp water

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Lighty grease 2x 8 inch round baking pans.

Stir the lemon juice into the milk and set aside.

In a pan over medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.

Sieve the flour, cocoa, sugar and bicarbonate of soda into a large mixing bowl.

Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, to make the icing beat together all ingredients until smooth.

When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

Chinese Mango Pudding

Chinese Mango Pudding is creamy, smooth and full  of sweet mango flavour. Plus it's simple to make. A great dessert for Chinese New Year!

This is a popular Chinese dessert. The recipe is easy to whip up, it just needs time to chill, so prep it the night before you want to serve it or make it early in the day.

Ingredients:

• 2 cups mango puree
•  ( I used the one from tin)
• 1¼ cups water
• ¾ cup granulated sugar
• 7g gelatin
• ½ tsp salt
• ½ cup cold water
• 2 cups mango puree
• 1 cup double cream
• 1 tsp lime juice

Method:

Place 8 ramekins on a baking sheet; set aside.

Place 1¼ cups water in a small saucepan over high heat. Bring to boil. Place ¾ cup sugar, gelatin and salt in a large mixing bowl, add ½ cup cold water and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.

Add the 2 cups of mango puree, heavy cream and lime juice. Whisk to combine. Divide evenly amongst the ramekins. Refrigerate  until set, at least 2 hours

Triple Chocolate Brownie Mousse Cake

This cake is soooooo sinful. There is a fudge brownie on the bottom, a layer of easy chocolate mousse and finally a layer of mouthwatering brownie batter mousse.

Ingredients:

For the brownie layer:

• 1 package fudgy  chocolate brownie mix
• ingredients listed on the box

For the chocolate mousse:

• 1 tbsp water
• 1 tsp gelatin
•  ½ cup mini chocolate chips
• 1 cup plus 4 tbsp double cream, divided
• ½ cup icing sugar
• 225g cream cheese, softened
• ¼ cup granulated sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

For the brownie batter mousse:

• 1 tbsp cold water
• 1 tsp gelatin
• 1½ cups double cream
• ¾ cup dry brownie mix
• 1 cup chopped brownies, store bought other

For the chocolate ganache:

• ½ cup dark chocolate chips
• 2 tbsp double cream

For the whipped cream topping:

• ¾ cup double cream
• 2-3 tbsp icing sugar

Method:

For the brownie layer: Preheat the oven to 180ºC. Line  the bottom of a 9 inch spring form pan with grease proof paper. 

In a medium sized bowl, combine the brownie mix with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.

Pour the batter into the spring form pan and spread evenly. Bake for 35-40 minutes  until the center is baked but still slightly fudgy. Allow the brownie to cool completely.

For the chocolate mousse: In a small dish, combine 1 tbsp of cold water with 1 tsp gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid (2-3 minutes).

In a microwave safe bowl, combine the mini chocolate chips and 2 tbsp double cream. Microwave in 30 second increments until the chocolate is melted, stirring occasionally.

Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside.

Place a medium sized mixing bowl in the freezer for 5-10 minutes to chill.

Pour 1 cup of double cream into the chilled bowl and beat on medium high-speed until the cream starts to thicken. Slowly add the icing sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Allow the cream cheese to soften to room temperature or microwave for 20 seconds. Beat the 

softened cream cheese on medium-high speed for 2-3 minutes until the cream cheese is completely smooth, scraping the bowl occasionally.

Add the granulated sugar and beat until well combined. Next, add the cocoa powder and beat until well combined, scraping down the bowl occasionally.

Slowly add 2 tbsp of double cream and 1 tsp vanilla extract and continue beating until combined.

Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.

Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined.

Placed the cooled brownie in the bottom of the spring form pan lined with grease proof paper. It's helpful to line the side with grease proof paper

Pour the chocolate mousse over the top of the cooled  brownie and refrigerate while you prepared the next layer.

For the brownie batter mousse:  Place the mixing bowl bowl and whisk attachment  in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

In a small dish, combine 1 tbsp of cold water with 1 tsp gelatin. Sprinkle the gelatin over the cold water and allow it to set to solid (2-3 minutes). Next, melt the solid gelatin in the microwave for 8-10 seconds until it turns back to a liquid.

Prepare the whipping cream. Pour the double cream into the chilled bowl and use an electric mixer to beat the double cream on medium-high speed until the cream thickens. Slowly add the dry brownie mix and continue beating on high speed until peaks start to form.

Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.

Chop 1 cup of prepared brownies into small pieces, about the size of 20p coin or smaller and gently fold them into the brownie batter mousse. Pour the brownie batter mousse over the chocolate mousse.

Refrigerate the cake for 4-6 hours until the mousse layers are set.

For the chocolate ganache: Prior to serving, remove the sides of the spring form pan and prepare the ganache. In a microwave-safe dish, combine the chocolate chips and double cream for 30-60 seconds until the chocolate is completely smooth. The chocolate should run smoothly off your spoon. If it is still too thicken, add additional double cream.

Using a piping bag or spoon and gently pour the ganache along the edges of the cake. The chocolate will run down the sides.

For the whipped cream topping: Prior to serving, prepare the toppings. Place a medium-sized mixing bowl in the freezer for 5-10 minutes to chill.

Pour the double cream into the chilled bowl and beat on medium-high speed until the double cream starts to thicken. Slowly add the icing sugar and continue beating on high speed until stiff peaks form. 

Pipe the decorative boarder using a large open star tip. 

Garnish with the leftover brownies.