Chocolate Truffle Cake ‘Pascualito’

choc truffle cake TITLE 1
For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

choco truffle cake collage
Earlier today I replied to someone on Twitter: ‘Sorry, no politics on my blog.’ And I was quite determined to stick to that. But you know what – today is a dark day for Scotland. I have never seen my neighbours so defeated. ‘Betrayed’ is a word a lot of people have been using today to describe how they feel.

The response I received back was: ‘veganism is a form of politics.’ I had not realised that was true until that person said it. I have never considered myself an activist before, and if I’m following the Cambridge dictionary, I don’t think the definition applies to me entirely, but I’m not far from it. And that’s a major breakthrough for me.

I never used to be the one that stood up for what she believed in. Most of my life I didn’t know what I stood up for. But then I learned about animal welfare and decided I could stand behind that; and in the past year I educated myself on Scottish politics. To my surprise, I found I was angry. Angry at poverty. Angry at injustice. Angry at the North-South divide. Angry that my country – because this truly is my country, my home now – was being belittled, bullied, ignored. I decided to stand up for what I believe is right.

I went to bed hopeful for the new day and woke up to a disappointing chapter in Scotland’s history. But it’s not the last. The No campaign won fair and square, and I refuse to be bitter. Onwards and upwards.

(But, when suffering a disappointment, no matter how small or huge, I do believe in the healing powers of chocolate fudge cake.)
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Chocolate Truffle Cake

  • Servings: 4-5 small servings
  • Print

200g (7 oz) dark chocolate, chopped + extra to garnish
200ml (3/4 cup + 1 tbsp) coconut cream, chilled
2 tbsp coconut oil
3 tbsp coconut or raw cane sugar
cocoa powder, to dust
vegan chocolate mini eggs, to garnish

A handful of coloured marzipan or ready to roll icing, or plain with 4 different food dyes

1. Place a heatproof bowl over a pan of simmering water. Add the chopped chocolate, coconut cream, coconut oil and coconut sugar to it and let the ingredients melt together. Stir to combine.

2. Take off the heat and leave to cool while you dust the inside of a 12cm (6 inch) round springform tin with cocoa powder. Pour the chilled chocolate into the tin and chill in the fridge for a minimum of 2 hours.

3. Dye the marzipan or ready to roll icing if needed, then shape into small marbles or egg shapes.

4. Release the cake from its tin. Dust the top and sides with more cocoa powder, then garnish with extra chocolate shavings and the marzipan/icing marbles/eggs. Serve chilled.

Keeps in the fridge for up to 3 days.

Do you think of yourself as an activist? What’s a cause that you believe in and defend?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,

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