It’s a tradition in my family that the person who is celebrating their birthday gets to pick what meal and dessert (almost always cake) they want for the birthday dinner. I’m 23 and despite the many changes that have occurred throughout the years, this tradition still endures. Since becoming vegan, my family has been dears and have been picking vegan meals and vegan desserts so that I can eat them too. I have the best family ever. Recently, as my sister welcomed year 27 of her life, she chose this chocolate cake recipe from Colleen Patrick-Goudreau’s book The Vegan Table. I modified the recipe bit to make it a layered cake with a richer ganache topping, and the result was to die for.
Chocolate Cake with Apricot Glaze and Chocolate Ganache:
3 cups unbleached all purpose flour
1 ½ cups granulated sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
1 ½ cups non-dairy milk
1 cup black coffee
2/3 cup canola oil
1 tablespoon white distilled vinegar
1 teaspoon vanilla extract
1 cup apricot preserves or jam
2 tablespoons water
¼ cup non-dairy butter such as Earth Balance
½ cup non-dairy milk
1 bag vegan chocolate chips
Preheat oven to 350 degrees. Lightly grease and flour two nine inch round cake pans. In a large bowl, combine flour, sugar, salt, baking soda and cocoa powder. Mix thoroughly. Make a well in the dry ingredients and add the milk, coffee, oil, vinegar, and vanilla. Stir until thoroughly mixed. Pour evenly into the two pans and bake for approximately 30 minutes. A toothpick inserted in the center should come out clean. Set aside to cool.
To make the glaze, add the preserves and water to a small sauce pan over medium heat. Stirring often, until the drops are reluctant to leave the spoon. Set aside.
To make the ganache, heat the butter and milk in a double boiler. Once butter is completely melted, add the chocolate chips. Stir often until the ganache is even and shiny.
Place one cake on a plate and cut the top so that is sits flat. Spread half of the apricot glaze on it and then place the second cake on top. Using the rest of glaze, cover the top of the second cake. Pour the ganache over the top of the cake while using a spoon to scoop up some of the ganache to cover the sides.