Vegan Mud Cake (made of brownies and coconut ganache)

This is a pure “death by chocolate” recipe BUT it’s all vegan! No Butter! No eggs! No heavy cream! No nothing!

I made it using a vegan brownies recipe, doubled it to make two layers and

Ingredients

Forn the Brownies

10 tablespoons sunflower oil , plus extra for greasing
400 g dairy-free dark chocolate
340 g self-raising flour
6 heaped teaspoons cocoa powder
360 g golden caster sugar
sea salt
2 vanilla pods
460 ml unsweetened organic soya milk

For the icing

800 ml can coconut cream
800 g dairy free plain chocolate

Instructions

Preheat the oven to 180ºC.
Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
Break 300 g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt.
Halve the vanilla podσ lengthways, scrape out the seeds, then add them to the bowl.
Stir in the oil, soya milk and melted chocolate until combined.
Roughly chop and stir in the remaining chocolate.
Pour the mixture into the prepared tins, spreading it out evenly.
Place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
Leave to cool before using the icing.
To make the icing, pour half the coconut cream into a small pan and heat until almost boiling.
Remove from the heat and add the chocolate, stirring until melted and smooth. Then stir in the remaining coconut cream, divide the mixture between 2 bowls and chill in the fridge.
Leave one bowl of mixture in the fridge for at least 8 hours or overnight to set very firmly.
The other bowl of mixture should be removed from the fridge and left at room temperature a couple of hours before using so it can be spread over the cake.
To assemble and decorate the cake, peel off the baking parchment and spread the cakes with the softer coconut ganache.
Layer the cakes on top of each other then spread the remaining ganache over the top and sides of the cake with a palette knife.