Two-Tone Chocolate Cake

Two-tone chocolate cake slice
Preparation time:
1 hour (+ 5 hours chill time)
Cooking time:
12-14 minutes

Phil's two-tone chocolate cake is the perfect sweet treat that's totally delicious and unbelievably plant-based. Don't be deceived by the humble ingredients (or the three-ingredient chocolate mousse!) - a delicate touch elevates them into something sublime.

  • Ingredients

    For the three-ingredient chocolate mousse:
    • 250g plant-based milk (1)
    • 50g superfine caster sugar
    • 250g dark chocolate with at least 65% cocoa solids, callets (chips) or chopped
    • 200g plant-based milk (2)
    For the rich chocolate cake:
    • 340g plant-based milk
    • 150g dark chocolate with at least 66%cocoa solids, chopped
    • 40g extra virgin olive oil
    • 75g plain (all-purpose) flour (gluten-free plain flour will
      also work)
    • 15g cocoa powder
    • 100g superfine caster sugar
    • 1g baking powder
    • 2g sea salt
    To serve:
    • Cocoa powder for dusting
  • Method

    For the three-ingredient chocolate mousse: 
    • Bring the plant-based milk (1) and sugar to a simmer in a medium saucepan, then pour over the chocolate in a heatproof jug or bowl and blend with an immersion stick blender until combined.

    • Add the remaining plant-based milk (2) to the jug or bowl and blend again until the mixture is very glossy and you can see a shiny reflection of light with no oily streaks.

    • The trick here is to blend it at 30-35°C (86-95°F),
      then pour into a shallow dish with cling film (plastic wrap) pressed onto the surface and leave it to chill in the refrigerator for at least 3-4 hours. This will create a chocolate cream that can be whipped and piped or spread, then set like a dreamy chocolate mousse!

    • The base will appear set, but it'll become liquid when agitated. Use a whisk to whisk it by hand (about 2 minutes) or use a stand mixer fitted with a whisk attachment
      to whisk it to a stable peak. Spread on top of the cooled cake base (below) and level with a small offset spatula.

    • Leave to chill in the refrigerator for 1 hour or until completely set.

    For the rich chocolate cake: 
    • Preheat the oven to 160°C (325°F/gas 3). Line the base of a 20 cm (8 in) springform tin (pan) with baking parchment.

    • Heat the milk to a simmer in a medium saucepan. Pour over the chopped chocolate in a heatproof bowl.

    • Add the olive oil to the chocolate mixture and whisk well to combine (this is a type of ganache).

    • In another bowl, use a whisk to combine the flour, cocoa powder, sugar, baking powder and sea salt.

    • Add the dry ingredients to the bowl of ganache and use a silicone spatula to mix until combined.

    • Pour the batter into the lined tin and tap to level the mixture.

    • Bake for 12-14 minutes until gently domed and the top springs back slightly when pressed with your fingertips. Remove from the oven and leave to cool completely.

    To serve: 
    • Remove the cake from the springform tin by releasing the clasp, then peel away the baking parchment lining the base and transfer to a serving plate.

    • For sharp, clean cuts, slice with a sharp knife dipped into
      a jug of hot water from a tap and wiped dry between each cut.

    • Serve with vanilla ice cream for a show-stopping chocolate dessert. Be prepared to share the recipe! This cake will keep very well wrapped in cling film (plastic wrap) or stored in an airtight container in the refrigerator for two days or frozen for up to 3 months, but make sure to defrost in the refrigerator overnight.

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