Did you know that it’s been three weeks since I posted a recipe containing chocolate? Three long chocolateless weeks… Not to worry, my fellow chocolate lovers! This week, I’ve got you covered!
If you love chocolate the way I do, then this cake is for you. It all starts with a dark, chocolate cake base, that bears a striking resemblance to an old favourite, the brownie. That cake is then studded with semi-sweet chocolate chips, and if that wasn’t enough chocolate for you, it’s all topped off with a chocolate ganache… These decadent slices are sure to crush any chocolate cravings!
A couple of things to keep in mind. Please do not over bake this cake! As with brownies, better to error on the side of under done and ooey gooey than over done and dry. Pull it out of the oven when your tester comes out mostly clean. The cake also has a tendency to dry quickly, so keep it stored wrapped tightly… When it comes to making the ganache, I used almond milk. Ideally, for optimal richness and decadence, I would have used full fat coconut milk (from a can), but the almond milk was handy and I didn’t want to do a grocery run. So although you should feel free to use whatever milk is available to you, I wholly recommend canned coconut. That being said, my ganache was still delish!
Are you a chocoholic? How do you you squash chocolate craving?
Triple Chocolate Brownie Cake
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Makes: 1 (9×5) loaf cake
- 1 2/3 cup All-Purpose Flour
- 1 1/3 cup Granulated Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Hot Water
- 1 1/2 tsp Instant Coffee Granules
- 1/2 cup + 2 tbsp Grapeseed Oil (or canola oil)
- 1/3 cup Pureed Silken Tofu
- 2 tbsp Apple Cider Vinegar
- 2 tsp Vanilla Extract
- 1 cup Non-Dairy Semi-Sweet Chocolate Chips
- 6 tbsp Non-Dairy Milk (I used almond)
- 2/3 cup Non-Dairy Semi-Sweet Chocolate Chips
- 2 – 3 tbsp Chopped Non-Dairy Chocolate (optional)
Pre-heat oven to 325°F and line a 9 x 5 inch loaf pan with parchment paper.
Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In another bowl, stir the coffee granules into the hot water until dissolved. Add the oil, pureed tofu, vinegar, and vanilla and whisk until thoroughly combined.
Add the wet ingredients to the flour mixture and whisk until just smooth (don’t over mix).
Pour the batter into the prepared loaf pan and bake for 55 – 60 minutes, until an inserted toothpick comes out mostly clean.
Place the loaf pan on a wire rack and allow the cake to cool completely before removing from the pan.
Once cake is cooled make the ganache topping. Warming the milk until just simmering, remove from heat and add the chocolate chips. Whisk the chocolate into the milk until thoroughly combined and smooth.
Pour the ganache topping over the cake and sprinkle with chopped chocolate (if using). Place in the refrigerator for 30 minutes to firm the ganache before slicing.
Tightly wrap uneaten portion of cake (it has a tendency to dry quickly when exposed to air) and store in the refrigerator or other cool location (the ganache is sensitive to heat).