You may remember that two Sundays ago I made some peanut butter & banana stuffed croissants for the Cookie Monster’s birthday breakfast, but that’s not all I made for him.
He might laugh at me for saying this, but I couldn’t help but notice a big similarity between the Irish and Hobbits:
“My dear Frodo. Hobbits really are amazing creatures. You can learn all there is to know about their ways in a month, and yet after a hundred years they can still surprise you.”
I feel like that’s what I’m in for.
And another thing, too: they are generous beyond what’s normal. So I figured it was only appropriate to make the Monster’s cake as decadent and generous as humanly possible. That can only mean one thing:
Chocolate and Baileys!
I use a lot of fatty ingredients in this cake, and I make no excuse for that. I said it was generous, didn’t I? You may however replace some or all of the vegan margarine with apple sauce, but I have not tested this method myself, so I cannot guarantee that it will work the same.
Another note: the cake kept well enough in the fridge for up to three days, but it did get denser and ‘mushier’, shall I say. The covering also shrunk and cracked, so I would suggest keeping the cake at room temperature if possible.
For the cake:
250g vegan margarine
250g brown sugar
250g self-raising flour
1 tsp baking powder
225ml soya milk (or another non-dairy milk)
5 tbsps dark cocoa powder
1 flax ‘egg’ (1 tbsp ground flaxseeds + 3 tbsps warm water)
For the ‘Baileys’ cream filling:
1 can of low-fat (or regular) coconut milk
1 shot of whiskey (or more!)
1 shot of espresso
2 tbsps brown sugar
For the chocolate covering:
150g dark chocolate
50ml soya cream (or milk works too)
Preheat the oven at 180ºC. Prepare the flax ‘egg’ and set it aside.
Cream together the vegan margarine and brown sugar. Little by little, add some flour and some non-dairy milk until both ingredients run out. Stir in the baking powder, cocoa powder and the flax eggs. Pour the batter into two small cake tins, or if you only have one, like me, you can bake a tall small cake and cut it in half when it is baked and cooled. If you have two tins, bake for 35-40 minutes; if you have only one tin, bake the cake for 45 minutes.
While the cake bakes you can get on with the filling. In a saucepan boil down the coconut milk and sugar until reduced to at least a quarter of its original volume. When the cream has become very thick (thick enough that it won’t run down the sides of you cake when you press the second tier on the first tier of the cake) you can take it off the heat and stir in the whiskey and coffee. Let it cool and rest in the fridge for a quarter of an hour.
For the chocolate covering, simple heat a little bit of soya cream in a small saucepan over medium heat. Break the chocolate into small pieces that you drop into the pan. Stir continuously so that the chocolate doesn’t burn. When all bits of chocolate have melted away, take the saucepan off the heat and let it cool. (DO NOT PUT IT IN THE FRIDGE.)
When the cake is cooled, and only then, you may slice it in half horizontally. Carefully lift the upper half of the cake and place it aside. Spread the Baileys cream over the top of the bottom half of the cake. Put the upper half of the cake back on top of the lower half, pressing only lightly to secure it. Finally, pour the chocolate cream over the top, let it dribble and drool over the sides of the cake. Now you may refrigerate the cake for a few hours before serving it. The mild and cool flavour of dairy-free vanilla ice cream is wonderful with this rich, dense cake.