There can never be such a thing as too much chocolate, right…?
Especially when it comes to puddings and cakes. Especially cakes.
The last few weeks have been quite a challenge and, honestly, all I’ve wanted to do is eat carbs and chocolate. You can throw ice cream into that mix, too!
Some days I’ve succumbed to that temptation, while others I’ve been a little more sensible and eaten Buddha bowls, green smoothies and lots of protein.
But, really, you can bet that my last few weeks have had plenty of chocolate in them – starting with this delicious Triple Chocolate Brownie Cake .
I mean, if an ordinary brownie is impossible to say no to, just who can resist a triple chocolate one?!
Only people made of sterner stuff than me, that’s for sure…
This fudgy, delicious brownie cake is, of course, decadent by its very nature.
The brownie itself is delicious enough, but is then stuffed with dark chocolate chips and topped with a rich, silky vegan chocolate ganache.
I mean, are you really going to say no?!
I thought as much…
As always, this is bake is dairy-free, egg-free and, of course, vegan. I also used my favourite egg substitute of aquafaba (I find it makes the texture of brownies a lot better than those made with flax or chia eggs).
I also decided to shake it up a little with the combination of dry ingredients, using both spelt flour and high-protein quinoa flour as well. However, this is entirely up to you – you can create your own flour blend, or you can omit the quinoa flour completely and just use spelt!
Whatever you do, you need to make this cake! I promise any fellow chocoholics will not regret it!
Triple Chocolate Brownie Cake
- Creates one 20cm cake –
- 160g dark chocolate, chopped
- 170g vegan butter, cut chunks (can sub for ripe, blended avocado for a healthier option)
- 2 tbsp almond butter (I used Meridian)
- 3/4 cup aquafaba (chickpea brine)
- 1.5 tsp vanila extract
- 1 1/2 cups coconut sugar (I used Coconut Merchant)
- 1 1/4 cups spelt or rye flour
- 1/2 cup quinoa flour (optional – can switch for more spelt flour)
- 4.5 tbsp cacao powder
- 1.5 tsp baking powder
- 1/4 tsp salt
- 150g dark chocolate chips
- For the dark chocolate ganache topping –
- 120ml oat, soy or coconut cream
- 150g dark chocolate, finely chopped
- Start by preheating your oven to 170C, then lightly grease and line a springform cake tin.
- Melt together your dark chocolate and butter in a bain marie, stirring until smooth. Whisk in the almond butter, aquafaba and vanilla until well combined. Remove from the heat and allow to stand for a few minutes, then stir in the coconut sugar. Set aside.
- In the meantime, stir together your spelt flour, quinoa flour (if using), cacao, baking powder and salt.
- Pour the melted chocolate mixture into the dry ingredients and mix in until just combined. Fold in the walnuts and dark chocolate chips.
- Spoon into your prepared cake tin, then place in the oven to bake for 22-24 minutes, or until firm on top but still gooey inside – I baked mine for 22 minutes (this is important – it’s easy to over-bake when cooking with aquafaba!). Set aside to cool, then place in the fridge overnight – this is another important step and, while it may sound weird, creates a great texture!
- Once your cake has chilled overnight, prepare your ganache. Very very gently heat the plant-based cream in a small saucepan – you want it to be warm, but not boiling. Remove from the heat, then add your chopped chocolate. Cover with a clean tea towel for two minutes, then stir smooth and glossy. If you need to apply a little more heat to melt any chocolate chunks, then do it very slowly and gently – too much heat will split your ganache!
- Remove the brownie from the cake tin, then pour the ganache over the top, using a spoon or palette knife to ensure an even covering. Allow to set, then cut into slices and enjoy! (I store mine in an airtight container in the fridge)