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The Dark And Sumptuous Cake was super yummy, though I would suggest sieving the dry ingredients before using. However I could not get the ganache to work, the dairy-free margarine split before the chocolate was even added. Ended up making a ganache with crème fraîche. Turned out really nice! But any tips on making the ganache?
Our answer
Nigella's Dark And Sumptuous Chocolate Cake (from SIMPLY NIGELLA) is a vegan chocolate cake that pleases everyone and is also very easy to make as the cake batter ingredients are simply stirred together in one bowl.
The cake icing is a water-based ganache and although the recipe uses coconut butter, dairy-free margarine can be used as an alternative. The water, butter/margarine and sugar are melted together before the chocolate is added. As fat and water do not mix well the mixture may look a little split at this point, but should come together once the chocolate is added. However make sure that the mixture is not too hot as this could cause the chocolate to burn, meaning that the cocoa fat will separate out and leave the icing looking grainy and with an oily sheen. If the butter mixture is still bubbling then let the pan cool for a few minutes before adding the chocolate.
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