Easy Cake that is Vegan- with a Non-Vegan Salted Caramel Ganache

METHOD

• 1)

  Preheat oven to 180°C. Spray an 8-inch square pan with nonstick spray or butter + cocoa powder. Shake off excess.

• 2)

  In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk with a small whisk to mix.

• 3)

  Create two small wells in the dry ingredients and add the vinegar and vanilla then make 1 large well and add the oil to it. Pour the water or cooled coffee over the top and whisk again to combine thoroughly. You can use a spatula to reach the corners. Avoid overmixing.

• 4)

  Bake for 28-30 minutes, until a skewer inserted comes out clean. Cool for a few minutes then carefully turn onto a cooling rack to cool completely.

• 5)

  Decorate with icing sugar or top with your favorite frosting.

Step 2

• 1)

  Melt the chocolate over a bain marie in a glass bowl over boiling water. Avoid the bowl touching the water.

• 2)

  Once the chocolate is melted, add the caramel and gently mix to combine. If adding warm cream, add it now.

• 3)

  Cover the bowl with cling film and chill until firm (but not hard).

• 4)

  Using a hand held whisk, whip the ganache until fluffy and lightened in color. Spread over cake and sprinkle with salt flakes (optional).