Gourmet Chocolate Cake w Pears, Almonds & Ganache
Ingredients
Cake Ingredients
- 1¼ cups self-raising flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 60 g AFRIKOA cocoa powder
- ¼ tsp salt
- ½ cup Plant-based mayonnaise
- ½ cup brewed coffee
- 1 tsp vanilla extract
Beetroot-Poached Pears (for topping)
- 3 small to medium firm pears, peeled, stems left on
- 2 cups of beetroot juice (fresh or canned, unsweetened preferred)
- 2 tbsp maple syrup
- 1 tbsp brown sugar (optional, for more sweetness)
- ½ tsp vanilla extract
- 1 small piece of cinnamon stick (optional)
- 1 strip ClemenGold rind
Plant-based Chocolate Ganache
- 100 g AFRIKOA 70% Dark Chocolate drops
- ¼ cup canned coconut cream (thick part only)
- 1 tbsp Flora Plant Butter
- ½ tsp vanilla extract
- Pinch of sea salt
Optional plant-based whipped cream (Coconut-Based)
- 1 cup full-fat coconut cream (chilled overnight)
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 tsp Plant-based gelatine such as Agar-Agar
- 1 tbsp cold water
Garnish
- 5 tbsp toasted almond flakes
Instructions
- Preheat oven to 175°C (350°F). Grease and line the base of a 20cm (8-inch) round cake tin.
- In a large bowl, whisk together flour, both sugars, cocoa powders, and salt.
- Add mayo, coffee, and vanilla. Mix until smooth and combined.
- Pour into the tin and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- In a pan, melt the Flora Plant Butter over medium heat.
- Stir in juice, maple syrup, brown sugar, vanilla extract, cinnamon and rind. Let it bubble.
- Add pears (halved or whole) and cook gently, turning, for 5–7 minutes, until slightly softened and coated.
- Set aside.
- Heat coconut cream until steaming (not boiling). Pour over chopped chocolate.
- Let sit 1–2 minutes, then stir until smooth.
- Mix in Flora plant butter (or more coconut cream), vanilla, and salt. Cool slightly until spreadable.
- Bloom gelatin: Sprinkle gelatin over cold water and let sit for 5 minutes.
- Melt: Microwave for 5 seconds, then stir until smooth (do not overheat). Let cool slightly.
- Whip cream: Beat coconut cream, powdered sugar, and vanilla until soft peaks form.
- Add gelatin: While whipping, slowly drizzle in the melted gelatin.
- Continue whipping until stiff peaks form. Chill until ready to use.
To serve
- Spread a thick layer of ganache over the cooled cake.
- Gently place caramelised whole pears in the centre or artfully on top.
- Pipe or spoon coconut cream, if using.
- Sprinkle toasted almond flakes.
Optional:
- Drizzle any remaining caramel sauce from the pan, over the top!
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