Believe it or not, this cake is 100% vegan. My boyfriends mum very kindly made me another vegan chocolate cake recently, so i was inspired to make my own. This recipe comes from the queen of all things indulgent, luxurious and sumptuous Nigella Lawson.
Recipe below: https://www.nigella.com/recipes/dark-and-sumptuous-chocolate-cake
Nigella says to use coconut butter in the icing but i couldn’t find any, so i used vegan butter instead and it worked just fine.
I did have some mini disasters during the making of this. Disaster number one came when, due to my piss poor planning, realised we had no baking paper. Disaster number two came when we poured the mixture. When Nigella says “line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter)”, she really really means it. As i poured our cake mix into a springform tin, it leaked all over the side so i had to quickly find alternative housing for the mixture. I ended up using two smaller cake tins and making two smaller cakes instead.
So at this point i was feeling a little deflated, but after half hour of baking i took the cakes out the oven and they looked pretty good! Pouring the shiny, glossy ganache over the top really ties it all together especially when you add the chopped pistachios who’s green colour really make it look beautiful. And then i tasted it. OH MY GOD it tastes so so so good and you’d never guess it was vegan. The ganache is so rich in flavour and the sponge is so fudgy in texture it is every bit the indulgent dessert you’d expect from a Nigella recipe.
I hope you love it as much as i do!
Also, thank you to Alex for helping me make it.