Festive Dark Chocolate Cake, With Sprinkles, Jam And Blueberries

The end of the year is coming, a time to celebrate, to take stock of the moments lived and to wish us the best for the year that begins.

And … what better than to accompany those good wishes with a spectacular cake !

The proposal is made of dark chocolate, covered with shavings that make it even more festive and a layer of jam filling. Keep your sparklers handy and follow these tips.

4 tips for cooking your vegan chocolate cake

Before getting down to business, we advise you to take into account these simple tips that will help you get the perfect vegan chocolate cake.

• The sponge cake. If you are a beginner, it will seem the most complicated, a priori, because the basics of the traditional recipe are eggs, butter, yogurt … But it is not. You have to mix cake flour, cane sugar or another natural sweetener, vegetable milk, oil and lemon zest. It is beaten well and placed in a baking dish, greased with oil.
• Double mold. To make it this tall, you will need to make two round cupcakes and join them together. Between the two layers, put a filling, which can be homemade jam.
• Homemade jam. To fill layers of the cake, you only need the fruit (blueberries, but you can add blackberries, raspberries …) and whole cane sugar. A good ratio is half a cup of each fruit and a third of a cup of sugar. The fruit is put in a saucepan over medium heat and, when it releases liquid, add the sugar and stir. Let it thicken on fire for about 50 minutes.
• Blueberries They are a good counterpoint and a great source of antioxidants.

Festive dark chocolate cake, with shavings, jam and blueberries

Ingredients:

• For the 2 cakes : 3 cups of cake flour, 2 cups of non-dairy milk, 2 cups of cocoa, 1 cup of oil, 1/2 cup of cane sugar, lemon zest.
• For the topping: 150 g of dark chocolate and 150 g of vegetable cream.
• 400 g of dark chocolate fondant.
• Blueberry jam.
• Blueberries

preparation:

1. Prepare the base for two cakes, mixing all the ingredients well. Bake each dough in round containers for about 45 minutes at 180º C.
2. Between the two layers, fill with the jam.
3. For the topping, cut the chocolate into small pieces and put them in a bowl.
4. Heat the vegetable cream and remove it from the heat just as it begins to boil.
5. Pour it over the chocolate and stir to integrate them and achieve a cream. Coat the entire outside of the cake.
6. To make the shavings, melt the chocolate in a double boiler and pour it onto a smooth, preferably metallic work surface; spread it in a very thin layer and wait for it to cool down.
7. Scrape the chocolate sheet with a spatula by pushing the edge over the surface to form chips. Glue them well to the coverage.