Rich Chocolate Mud Cake with Ganache and Raspberry Coulis

There are few things more decadent than a rich, thick, mud cake. It's a simple offering, yet one that never ceases to impress a crowd, and I was shocked to realise that although I've made many a vegan chocolate cake, I've never attempted a vegan mud cake! I felt compelled to change this fact at once, and developed a recipe for a vegan mud cake, thick ganache and sweet raspberry coulis. It's surprisingly easy to make and is absolutely perfect for celebrations, birthdays, dinner parties or any occasion that warrants a big old slice of cake (which is almost any, as far as I'm concerned).

The cake, ganache and coulis can all be made in advance and assembled right before serving, though the ganache may need to be warmed up before icing. The cake can also be baked in advanced and frozen for up to two months.

Ingredients for the cake

  • 200ml soy milk
  • 10ml apple cider vinegar
  • 170g vegan dark chocolate, roughly chopped
  • 75g vegan butter
  • 275g white self-raising flour
  • 200g caster sugar
  • 30g cocoa powder
  • 1/2 tbs ground instant coffee
  • 1/4 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 100ml vegetable oil

Ingredients for the ganache

  • 150ml vegan cream (cream if preferred, but soy milk would also be suitable)
  • 150g vegan dark chocolate
  • 20g vegan butter

Ingredients for the raspberry coulis

  • 125g fresh or frozen raspberries
  • 2 tspwater
  • 1 tsp fresh lemon juice
  • 20g caster sugar

Ingredients for the decorations

  • Crushed pistachios, coconut flakes or toppings of choice

Instructions for the cake

  • Preheat oven to approximately 180 degrees Celsius and grease and line a large cake tin.
  • Combine milk and vinegar in a large jug and set aside for 10 minutes.
  • Melt butter and chocolate and mix together.
  • In a large bowl, combine flour, sugar, cocoa, coffee, salt, baking soda and powder.
  • Slowly add wet ingredients, alternating between milk, chocolate and oil.
  • Once mixture is combined (don't overmix!), pour into prepared tin and place in the oven.
  • Cook for approximately 30-40 minutes or until the top starts to brown and an inserted knife comes out clean.
  • Remove from the oven and leave to cool completely before turning the cake onto a cooling rack.

Instructions for the ganache

  • Heat the cream in a small saucepan over a low heat until bubbles start to form. Let it almost boil.
  • Remove from the heat and add chocolate. Mix until chocolate has melted and minute is smooth.
  • Add butter and mix until just combined.
  • Drizzle ganache over cake (you may need to reheat if you leave it too long or make it in advance).

Instructions for the raspberry coulis

  • Combine all ingredients in a saucepan over a medium heat, and cook, stirring and mashing regularly, until mixture is thick. This should take approximately 5 minutes.
  • Drip raspberry coulis over ganache.

Instructions for the toppings

  • Sprinkle cake with toppings and serve.

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