A few weeks back, we were invited to dinner at someone’s house. I asked if we could bring anything, and they asked us to bring a dessert.
Whenever I have to bring food somewhere and it can be a dessert, I make this cake. I’m not vegan, but this cake is super easy and I almost always have everything I need on hand—it’s made with water!!!
9 x 13 baking pan
3 cups flour (I use all-purpose, but I’ve made it with whole wheat in the past and it still turns out great).
1 to 2 cups sugar (the original recipe calls for 2 cups, but I’ve made it with 1 cup several times and it turns out great. Choose the amount based on how sweet you like your cake).
6 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil (I use canola), plus a little bit more for greasing the pan
2 tablespoons vinegar
2 teaspoons vanilla (I’ve omitted this and replaced it with 2 teaspoons water before and the cake was still delicious)
2 cups cold water
Using a whisk, mix all dry ingredients in a bowl. Add all wet ingredients and mix with the wooden spoon, trying to get rid of as many lumps as possible.
Grease the pan with some vegetable oil and pour the cake batter inside.
Bake at 350 F for 30 minutes, or until a toothpick inserted in the centre of the cake comes out dry.
This time around I didn’t put ganache on it, but I usually do. If you’d like to “ice” it with ganache, you’ll need:
1 cup chocolate chips (I use semi-sweet)
1/2 cup to 1 cup milk or milk alternative if you want to keep it vegan (I use unsweetened soy)
In a saucepan over medium heat, pour a little of the milk and let it warm up for about 2 minutes. Then, pour all of the chocolate chips in, stirring constantly. Continue adding milk as needed until you achieve a nice shiny and smooth consistency. 1/2 cup milk is usually sufficient, but if you want a thinner ganache, I’ve used up to 1 cup before. You can also use cream/coconut cream if you want a thicker ganache, but I’ve always used soy milk as it’s what I normally have at the ready.
So technically this isn’t really ganache, but it’s not icing either, so I call it ganache