Vegan Chocolate Cake with Hazelnut Cream and Strawberries

Vegan Chocolate Cake with Hazelnut Chocolate Cream full video recipe and description to prepare this amazing vegan dessert at home or for your guest.

Vegan Chocolate Cake with Hazelnut Cream and Strawberries

  • 240 gr Flour
  • 80 gr Cocoa powder (dutched)
  • 240 gr Sugar* (Organic Beetroot)
  • 200 gr Neutral Oil (sunflower or similar)
  • 400 ml Plant-based milk
  • 1 vanilla pod / 1 tsp vanilla extract
  • 2 tsp Baking powder
  • 2 tsp Bicarbonate of soda / Baking soda
  • A pinch of fine Salt
  • 2 tsp Apple cider vinegar

*you can choose the sugar you prefer, just try the batter and adjust the profile flavour to your taste.

To Garnish

  • Fresh Strawberries
For 2 sponges: 20cm diameter / 8-inch cake ring

Vegan Chocolate Cake with Hazelnut Cream and Strawberries

  • 225 gr Hazelnut (toasted)
  • 225 gr Dark Chocolate
  • 450 ml milk
  • 120 gr Sugar

If you don’t have toasted hazelnut, you can toast them yourself in a preheated convection oven for 15min at 140 ºC, it will bring the nuttiness out, deepening the flavour, without changing the colour.

Vegan Chocolate Cake with Hazelnut Cream and Strawberries

  • 100 gr Strawberries
  • 100 ml Water
  • 1 tsp Lemon juice
  • 40ml Maple syrup
  • 1 tsp Agar-Agar

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Vegan Dark Chocolate Sponge

Chocolate Sponge Preparation

Preheat the oven (fan on) at 180ºC.

Prepare 2 baking pan 20 cm / 8-inch diameter greasing the sides and with parchment paper at the bottom.

Start preparing your cake by mixing all the dry ingredients together in a big bowl, if you haven’t already sifted the ingredients you can sift them at this point (this will ensure an airy and light sponge).

Separately mix all the wet ingredients.

Whisk wet and dry ingredients until all incorporated and homogeneous.

The batter will have a liquid consistency, so you can pour it in your baking pan, filling both pan to the half.

Bake them in the oven, middle rack, at 180ºC for 25-28 minutes (you need to change your oven setting to static now /fan off or in the newer model the function that simulate a static oven).

Bake the cakes until the top look set. Using a wooden toothpick check that it comes out clean or with few crumbs attached.

Remove from the oven and let them cool for 30min uncover.

Pass a small steel spatula or a small knife around the baking pan to make sure the cake is completely off the edges. Cover with cling film and let them cool.

Once completely cool put them in the freezer for at least 3 hours. This will help you in layering the cake, as it will give more structure to the cake ( the cake texture is soft and delicate, is going to melt in your mouth eating it, but the freezer will give structure, making it rigid enough for you to be able to move it and layering, if you skip this step the cake will break.

You can now remove the sponges from their baking pan and continue creating your cake.

 

Note – We Study this recipe profile to balance the flavour of the final creation. For this reason, we don’t suggest you preparing and eating it without a frosting, or a fruit coulis. On its own you may find it bitter if you don’t like dark chocolate cakes, we think it marries perfectly with the nuttiness of the hazelnut cream and the freshness of the strawberries. Let us know your opinion about it in the comments below.

If you are looking for other ideas to use this amazing Vegan Chocolate sponge you can use it as a component for an amazing trifle.

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Preservation

The sponge cake with no cream can be frozen and it will last up to one month at – 18 ºC or below.  If you have already frosted your cake and garnished with the strawberries it will be better to eat it within 2 days of its preparation (cannot be frozen).

Warm the milk in a heavy saucepan at medium heat, add the sugar.

Before it reaches boiling point, remove from the heat. Add the chopped dark chocolate.

Whisk in the chocolate until melted and smooth.

Add the hazelnut to the mixture and using a hand blender blend until smooth, transfer to a food processor until having a creamy consistency (if you want you can skip one step and pour the mixture of milk sugar and chocolate directly to a food processor and blend it directly there. The only real difference is that is a bit messier and you will need to often scrape the sides of your food processor bowl).

Once you are happy with the consistency switch off your food processor.

Let the cream cool if still hot and fill your piping bag, the cream needs to set in the fridge for a couple of hours or overnight.

Once you want to pipe it on the cake you just need to take it out of the fridge 30 minutes before starting to decorate.

Strawberry Gel

Preparing a fruit gel using Agar-Agar

Add the Agar-Agar to the water and let it dissolve without stirring.

Dice the fresh strawberries and add them in a heavy saucepan, add the lemon and the sugar.

Stir the Agar/agar and the water and pour it in the pan.

Blend with a Hand Blender until you get a uniform mixture.

Put the heavy saucepan on the heat and boil the mixture. Once it starts to simmer stir occasionally. Let it boil for 2 minutes then remove from the heat.

Let it cool 2 minutes, then pour the liquid into the same baking pan you used to bake your cakes. Make sure you are using cling film or parchment paper to seal the baking pan if it doesn’t have a closed bottom (as some of the liquid may escape, if you are using a similar baking pan to the one in the video, you just need to use some cling film to seal it, before pouring the liquid into the pan).

Let it cool and leave in the fridge for at least 2 hours.

The Fun Part - Cake Composition & Decoration

Now that you have all the elements ready you can compose your cake as shown in the video.

We start with one layer of chocolate sponge cake, pipe some chocolate hazelnut cream, or spread it evenly, no more than 1 cm or half inch thick.

Carefully apply on top the Strawberry Gel that has set in the fridge. Gently press it down with your hand.

Add a second Hazelnut chocolate layer on top of the strawberry gel.

Add another chocolate sponge press the sponge gently down to even the cake.

Decorate the top with the remaining hazelnut chocolate cream. Using a piping bag with a star nozzle tip you can recreate our decoration; we used a Wilton 2D tip.

Add some sliced strawberries to give an extra fresh touch to your dessert and some ground hazelnut on top.

Keep the cake in the fridge and take it out 30 minutes before serving.

Let’s change the world today one dessert at the time.

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