Decadent Vegan Chocolate Cake

1. 1Heat your oven to 175 degrees Celsius and grease a 20 cm cake pan with vegetable oil before you begin.
2. 2Cut two strips of baking parchment about 8 cm wide and 25 cm long, allowing for overhang on each side.
3. 3Put the strips into the cake pan to form a plus sign, then line the bottom with baking parchment as well.
4. 

   4Add the vegan chocolate chips and 56 grams of vegan baking stick to a heat-safe bowl and mix until evenly combined.
5. 5Melt in the microwave in 10-15 second increments, stirring until fully melted and combined.
6. 6Whisk in the granulated sugar and vegetable oil until smooth.
7. 

   7In a medium bowl, mix the cornflour and water until thin and watery, then whisk into the melted chocolate mixture.
8. 

   8Add the vanilla and salt, mixing until combined.
9. 9Incorporate the cocoa powder gently, being careful not to overmix.
10. 

    10Pour the batter into the prepared cake pan and smooth the top.
11. 11Bake in the centre of the oven for 40 minutes, until slightly firm to the touch.
12. 12Leave the cake to cool completely in the pan before carefully lifting it out.
13. 13For the ganache, melt the 130 grams of vegan chocolate chips and 85 grams of vegan baking stick in the microwave, stirring until smooth.
14. 14Spread the ganache over the cooled cake, allowing it to drip down the sides.
15. 15Decorate with fresh strawberries, raspberries, or a dusting of icing sugar before serving.

Ingredients

• 227 grams vegan/gluten free chocolate chips (use baking chocolate if not using vegan chips)
• 56 grams vegan baking stick
• 100 grams granulated sugar
• 60 ml vegetable oil
• 10 ml pure vanilla extract
• 1.5 grams kosher salt
• 120 ml cornflour mixed with 180 ml room temperature water
• 50 grams cocoa powder (use a mix of 25 grams dutch or natural unsweetened and 25 grams dark)
• 130 grams vegan/gluten free chocolate chips
• 85 grams vegan baking stick