Meera Sodha’s recipe for vegan chocolate, passion fruit

The chocolate cake of my goals is a Swedish one referred to as kladdkaka, which I ate in Stockholm, wherein I lived one spring. It was sticky, rich and barely able to contain itself: whilst reduce, it oozed out on to the plate. I’d eat it with fruit, for balance (and decency) – the sharper the better. Although this cake isn’t quite that one, it’s far just as wealthy, a bit fruity, and a candy little throwback to that springtime in Stockholm.
Chocolate, olive oil, and passion fruit cake

A dairy-unfastened creme fraiche which includes Oatly’s creamy oat fraiche is a great sidekick for this.

Prep 10 min


Cook 30 min
Serves 8

160ml extra-virgin olive oil
100g vegan dark chocolate, damaged into small portions
200g simple flour
200g caster sugar
60g cocoa powder, plus extra for dusting (optional)
¾ tsp salt
2 tsp vanilla extract
175ml almond milk
three passion fruit, pulp scraped out and driven via a sieve, seeds discarded

Heat the oven to 200C (180C fan)/390F/ fuel 6 and line a 22cm cake tin with baking paper.

In a small saucepan over low heat, warm the olive oil for a few minutes, then turn off the heat. Add the chocolate, go away to melt, stirring lightly now and then, then set aside.

Put the flour, sugar, cocoa, and salt right into a large bowl. Whisk with a fork till properly blended, then stir within the chocolate combination, vanilla extract, almond milk, and ardor fruit pulp. Use a large spoon to mix to a smooth batter, then scrape into the cake tin.

Bake for 25 mins, put off from the oven and go away to cool inside the tin. Dust with extra cocoa, if the usage of, slice and serve.

As a cake decorator who sells their desserts or a home baker who prepares desserts for buddies and circle of relatives, it’s miles important to know all the information approximately fillings, which of them need to be refrigerated and which can be ignored at room temperature. Your reputation can rely on it, and also you truly do not want to make every person unwell.

We know that buttercream frosting does now not maintain up well within the heat. Think approximately a fondant included cake with a filling. Do you think it is safe to be out within the warmness? Maybe not. Chocolate ganache filling melts if left within the warmness for a period of time. Did you realize that? It’s deceiving. It sets firmly so you can use it as a filling in sculpted desserts and are capable of form it into truffles that are scrumptious to eat but whilst a ganache filled cake sits out in the warmth, the ganache gets smooth and starts to fall apart which, if it’s far a stacked cake, should come tumbling down.

Do some enhance making plans. Make certain that your customers or hosts are educated about the kinds of fillings that might be first-rate perfect for their occasions.

Fillings can be made from scratch or sold. The fillings crafted from scratch are tremendously perishable and should continue to be refrigerated. New filling recipes need to not be tried the night before an occasion. If you need to do something new, check the recipe out two weeks earlier than. That manner, in case you need to make changes, you have time to do it or get assist.

Fillings that are available sleeves at your nearby cake shop can be used proper out of the sleeve as they’re and then rest may be refrigerated up to six months.

If making a decision to use fresh fruit for your filling, please ensure to apply the hottest fruit you may discover and put together it as near serving time as feasible. If you must place the cake collectively the night time before (for instance, strawberry cake with clean strawberries within the middle, reduce the fruit in 1/2. Smaller portions get smooth overnight and not make an awesome presentation.

Not positive how to properly whip the cream on your filling, use the aerosol can version, sprinkle with confectioner’s sugar and upload your fresh fruit and cover with more canned whip cream and more confectioner’s sugar.

If your cake has a sparkling fruit filling and the cake is included in fondant, stack the desserts at your venue. The fondant gets gummy in case you stack them sooner.

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