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
- 250 gplain flour
- 200 gbrown or coconut sugar
- 50 gcocoa powder
- 1 tbspground cinnamon
- 1 tbspground ginger
- 1.5 tspbaking powder
- 0.5 tspground nutmeg
- 400 mLdairy-free milk
- 125 mLsunflower oil
- 50 gdark chocolate melted
Ganache frosting
- 300 gdark chocolate
- 150 gcanned coconut cream thick part only
Steps
1) Using the oven function of your Panasonic Convection Microwave Oven, preheat to 180°C.
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.
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.
4) Allow the cake to cool to room temperature, then further cool in the fridge.
5) To make the frosting, add all ingredients to a saucepan and melt completely. Chill the ganache in the fridge until firm.
6) Using an electric beater or a stand mixer, beat the ganache until light and fluffy.
7) Top your cake with the frosting. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.
