As it was my birthday yesterday, I wanted to make a special cake this week. When I was a kid, my mum asked me every year what cake I wanted for my birthday and every year I wished for her chocolate cake. When I got older, I started baking my own cakes and experimented with all different kind of flavors. But this year I had big cravings for a chocolate cake. I didn’t take my mums recipe (which is absolutely great and I love it) because I wanted something chocolatier. So I came up with my own recipe and it turned out to be my favorite cake I’ve ever made! It is so rich in flavor, perfectly moist and I wish I could eat it all day. I know this sound exaggerating but it is *so* good!
I really hope you give it a try and love it as much as I do.
(for a 25Ø tin)
250 g vegan butter
200 g cane sugar
3 tbsp chia sees + 6 tbsp water (or 3 eggs)
200 g dark chocolate
60 g cocoa powder
200 g flour
1 tsp baking powder
2 tsp maca powder *
*This is of course optional, it just gives the cake a richer flavor
(Preparation time 30 minutes)
Pour the chia seeds and water into a glass, stir and set aside. Preheat the oven to 160° fan function and prepare the baking tin by covering it with a tiny bit uf butter or parchment paper. Put the butter, cane sugar and soaked chia seeds in a bowl and mix well. Then add the cocoa and maca powder.
Melt the chocolate. Therefore crack the chocolate into small pieces and put them in a small bowl. Place the bowl in a pan with a little water inside (the water shouldn’t get inside your bowl). Heat the water up. As soon as the chocolate starts melting start slowly stirring. Be careful to not let the water boil and that none of it gets into your chocolate – both will make it thicken. When your chocolate is completely melted take it out of the pan (using a towel because the bowl is HOT) and pour it into the butter-sugar mixture. Mix everything well and start adding the flour and baking powder.
Pour the batter into the tin, smooth it out and put it on the lowest shelve in the oven. If you’re using chia seeds bake the cake for 50-60 minutes, if you use eggs, 35-45 minutes. Take it out of the oven, let it cool down and then remove the tin. Enjoy!