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Double layered vegan chocolate torte
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This rich, silky cake has a surprising secret ingredient: tofu. It's perfect for those following a vegan or dairy-free diet – as well as all chocolate-lovers, of course.
140g Raw Halo 85% dark chocolate
300g golden caster sugar
300g Clearspring silken tofu, drained
¼ tsp fine salt
100ml sunflower oil
2 tsp vanilla extract
200ml hot coffee (made with 1 tbsp instant coffee)
2 tbsp Sweet Freedom chocolate shot
200g plain flour, plus 2 tbsp
1 tsp baking powder
70g Raw Halo Mylk & Vanilla chocolate
1. Preheat the oven to 180°C, gas mark 4, then grease a 20cm round, deep cake tin and line with baking parchment. Melt 100g of the dark chocolate in a bowl over a pan of barely simmering water.
2. Put 250g sugar, 150g tofu, the salt, oil, vanilla, coffee, 1 tbsp chocolate shot and the melted chocolate in a food processor and whizz until combined and really smooth. Add 200g flour and the baking powder and whizz briefly to combine. Pour the mixture into the lined tin and bake in the centre of the oven for 40 minutes, until a skewer inserted into the centre comes out clean (set aside the chocolate bowl and food processor to use again).
3. Meanwhile, melt the remaining dark and Mylk chocolate in the bowl used earlier. Put the remaining 150g tofu, 50g sugar, 1 tbsp chocolate shot and 2 tbsp flour in the food processor (there's no need to rinse it) along with the melted chocolate and whizz until smooth and combined. When the cake is cooked, spoon this chocolate mixture on top of it, spreading it evenly, then bake for 5 minutes more. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Serve with a vegan alternative to single cream, if liked.
Typical values per serving:
This recipe was first published in December 2020.