Sensationalist title, but it IS that good. This isn’t my recipe, although i have jiggled around the icing to my taste, but since it is probably the best chocolate cake you are ever likely to eat, I thought it was probably worth posting. The recipe originates from Green’s restaurant in San Francisco – surely one of the best vegetarian restaurants in the world, certainly that I have been to – and has become my go-to celebration cake. Since it was D’s birthday last week (just before Hallowe’en, hence the spooky embellishments!) it provided the perfect opportunity to wheel out this trusty favourite.
In short, this cake is rich, dark, decadent and deeply chocolatey. But it remains moist and delicate, and this chocolate icing makes is pretty special – resulting in the perfect chocolate cake. Even D, who is no fan of cake (can you believe it?), says it’s probably the finest cake he has ever tasted. High praise from a man who grew up with regular access to French patisserie. It can work as a cake to serve out as a slice on its own, but a great pudding with a side of dairy-free ice cream.
Devil’s Food Cake (dairy-free, egg-free, nut-free, sesame-free, soya-free if use soya-free choc, vegetarian and vegan)
makes one 10 inch cake
- 1 cup hot water
- 1/2 cup cocoa powder
- 1 cup oat milk
- 1/2 cup golden syrup, or maple syrup
- 1/2 cup sunflower oil
- 1 tbsp white wine vinegar
- 1 tbsp vanilla
- 2 cups plain flour
- 1/2 cup caster sugar
- 1 tbsp baking powder
- 1 tbsp bicarbonate of soda
- pinch of salt
for the icing:
- 1/2 cup/ 115g dairy-free spread
- 2 tbsps oat milk
- 1 tbsp golden syrup or maple syrup
- 1 cup icing sugar
- 200g dairy-free dark chocolate
– Preheat the oven to 180 Degrees Centigrade/ Gas mark 4
– Grease and line a loose bottomed cake-tin
– Whisk together the hot water and cocoa
– Mix in the oat milk, golden syrup, oil, vinegar and vanilla
– Stir in the sugar
– Sift in the flour, baking powder, bicarb and salt
– Mix to form a very sloppy mix, with no lumps
– Pour into the cake tin and bake for about 1 hour, or until a knife comes out clean.
– Cool in the tin, before removing and transferring to a wire rack.
– Meanwhile, melt together the icing ingredients and simmer for a few minutes until thick and glossy. Let cool.
– Cut the cake in half and spread on 1/3rd of the icing.
– Sandwich together the cake halves and evenly spread the rest of the icing over the top and sides.
– Decorate if desired and leave to set.