Gingerbread Chocolate Mud Cake

Whether you’re feeling festive or not this Gingerbread Chocolate Mud Cake is sure to satisfy your sweet tooth. Made using our NN-CS89L Convection Microwave Oven (but compatible with any oven), this vegan friendly recipe will be a guaranteed hit any time of the year! Created by Anthea Cheng.

Ingredients

Servings: 0

250 g plain flour

200 g brown or coconut sugar

50 g cocoa powder

1 tbsp ground cinnamon

1 tbsp ground ginger

1.5 tsp baking powder

0.5 tsp ground nutmeg

400 mL dairy-free milk

125 mL sunflower oil

50 g dark chocolate melted

Ganache frosting

300 g dark chocolate

150 g canned coconut cream thick part only

Steps

STEP 1

Using the oven function of your Panasonic Convection Microwave Oven, preheat to 180°C.

STEP 2

Add all dry ingredients to a large mixing bowl. Whisk until there are no lumps. Add all the wet ingredients and whisk until as smooth as possible.

STEP 3

Pour the batter into a lined 20cm cake tin. Bake for 1 hour or until a skewer comes out clean. Cover the cake with a tray or foil if the top is cooking too quickly.

STEP 4

Allow the cake to cool to room temperature, then further cool in the fridge.

STEP 5

To make the frosting, add all ingredients to a saucepan and melt completely. Chill the ganache in the fridge until firm.

STEP 6

Using an electric beater or a stand mixer, beat the ganache until light and fluffy.

STEP 7

Top your cake with the frosting. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.