Double Chocolate Vegan Cake with Ganache Icing

Good day everyone, today we are sharing with you a recipe that is simple and easy. We came across this one many years ago and are happy to share it with you. Thank you to everyone who has subscribed or will subscribe to our little channel; we appreciate you all so much. If you could hit the thumbs up button that would be amazing. Have a wonderful day, the recipe is below.

Double Chocolate: Easiest Chocolate Cake
(Best Recipe for single layer)
This recipe in particular is really the easiest recipe you will ever come across – Vegan or otherwise! I urge you to give this a try – you won’t be disappointed! *Note: I found via google search but it is my preferred recipe as it is tasty and easy, I hope you will enjoy – Denise **
Ingredients: (makes 1 cake or loaf)
1 ½ cups All-purpose Flour 210 grams
½ cup Redpath sugar 110 grams
¼ cup brown sugar 50 grams
1/2 tsp. Salt 2 grams
1 tsp. Baking Soda 5 grams
1/4 cup Cocoa powder 21 grams
1 1/2 tsp Vanilla Extract 5 grams
1/3 cup Canola Oil 60 grams
1 Tbsp vinegar White or Apple Cider 15 grams
1 cup cold Water 250 grams

Optional: 1/2 cup each of Walnuts and Cranberries, + 1/2 tsp. Cinnamon
Frosting (to follow)

Method:
Preheat oven to 350F/180C, and lightly oil 9 inch non-stick cake pan.
Combine Flour, Sugar, Salt, Baking Soda, and Cocoa powder in a bowl until thoroughly combined. Create a well in centre, and add Vanilla, Oil, Vinegar and Water. Add Nuts & Cranberries if using.
Mix until just combined, don’t overmix. Pour into prepared pan, and bake in oven for 30 minutes or until toothpick inserted in centre comes out clean (if making in loaf tin it may take another 5-10 minutes).
Cool on wire rack for 10-15 minutes and then run sharp knife around inside of pan to loosen cake. Turn onto wire rack and cool completely (in summer I put in the fridge to speed this up about 1 hour) before frosting with Ganache or dusting with Icing Sugar.
Ganache Frosting:
125 grams or 1 cup Icing Sugar, sifted
25 grams or 3-4 Tbsp. Cocoa, sifted
25-30 grams or 8-10 tsp. Hot Water or Milk of choice
(More if needed very slowly)

Method:

Mix well until right consistency, and frost cooled Cake.