Vegan Chocolate Cake with Chocolate Pomegranate Ganache

The other night a friend brought an amazing vegan chocolate cake to our house that everyone went mad for. Since Father's Day was approaching--and there's nothing Dad loves more than chocolate cake--I had to oblige.

Sally had infused hers with orange extract or liquor, topped it with sprigs of fresh mint then served it with lemon sorbet. A lovely twist for summer. Since I had an enormous jar of E.D. Smith Raspberry Cherry Pomegranate Acai More Fruit (us plebes call it, "jam") from Costco, I made a plain cake using this recipe, which is so easy you'll be scrambling those free-range eggs instead of deploying them in baked goods, and then sandwiched the RCPA jam between the layers.

The cake was gorgeous just like that. But I envisioned, a graceful dripping of ganache, running down the sides of the cake, pooling decoratively on the serving plate. Back to the Internet for a vegan ganache recipe, which I adjusted thusly,

    7 to 8 ounces vegan dark chocolate
    2 tablespoons vegan butter
    1/3 cup vanilla almond milk
    1 tablespoon pomegranate liquor
    2 Tbs powdered sugar

As you can see above, there was no graceful dripping of ganache rather unholy glopping. No one seemed to mind the homely frosting or the vegan baking. We each had two pieces.

 

N.B. Use a good cocoa powder. This cake was made with liberal doses of Dutch cocoa and Black Onyx cocoa from Savory Spice Shop.

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