Mum’s Chocolate Birthday Cake (revisited) ‘Brownies Au Chocolat Vanillé’

Welcome to my first recipe of this year’s Vegan MoFo! Read the introductory post to find out about my theme. I’ve posted this recipe before but this is an updated version: it’s a smaller cake for 2-4 people and is super easy to put together. I hope this gives you a wonderful birthday celebration.

Mum started baking this cake from the a recipe card found in a woman’s magazine once upon a time but later, when I was in my teens, she would simply bake some fragrant vanilla chocolate brownies (‘brownies au chocolate vanillé) and sometimes cover it with a thick chocolate ganache, thus achieving the same result since the brownies were more on the cakey than fudgey side. (For the record: cakey brownies will always prevail over fudgey brownies.) It’s simple, unpretentious and a guaranteed crowd-pleaser.
brownies vanille book

My Mum's Chocolate Birthday Cake

For the cake:
125g (a tbsp under 1 cup) self-raising flour
100g (1/2 cup) brown or coconut sugar
125ml (1/2 cup) almond milk
125g (1/2 cup) vegan butter
2 tbsp cocoa powder
1 tbsp ground flaxseed + 3 tbsp water

For the chocolate ganache:
125g (4.4 oz) dark chocolate, broken into small pieces
100ml (1/3 cup + 1 tbsp) soya or oat cream

1. Pre-heat the oven to 180ºC (350ºF). Grease two 15cm (6 inch) springform tins.

2. Combine the ground flaxseed and water in a small bowl and set aside to gel.

3. In a large mixing bowl beat the butter and sugar together. Sift the flour and cocoa powder into the bowl. Add about half of the milk and combine, then add the remaining milk and flaxseed. Stir until just combined.

4. Divid the batter between the two tins. Bake for 25 minutes, or until a skewer comes out clean.

5. Cool the cakes on a wire rack.

6. While the cakes are cooling, prepare the ganache: place a small saucepan over medium heat. Add the cream and chocolate to it. Stir to combine until evenly melted, then remove from the heat and set aside to cool and set slightly.

7. Carefully remove the cakes from their tins. Spread about a third of the ganache onto one of the cakes, place the second cake on top of it, and cover the top and sides with the remaining ganache. Leave to set in the fridge for at least 1 hour.

Now decorate your cake and enjoy! 🙂

What’s your favourite cake that you’ve ever had for your birthday?

Love and cookies,

6 thoughts on “Mum’s Chocolate Birthday Cake (revisited) ‘Brownies Au Chocolat Vanillé’

  1. Pingback: Vegan MoFo 2014: Adapting chocolate recipes from ‘CHOCOLAT: Fondre De Plaisir’ |

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