I don’t want to be dramatic, but I had a bit of a crisis yesterday: There wasn’t any chocolate in the house.
After feeling sorry for myself for a bit, I assessed my resources and did something about the situation. I realized that even though we didn’t have any edible chocolate, we did have cocoa.
Some brainstorming later, I decided to make a single-layer cake with ganache and toasted pecans. In the end, it took more effort than pulling a chocolate bar out of the cabinet. But, it was also much, much more satisfying.
Chocolate Cake with Ganache and Toasted Pecans
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: bake dessert vegan chocolate pecans cake
Ingredients (Serves 16)
For the Cake
- 1 C whole-wheat flour
- 1/2 C all-purpose flour
- 1 C sugar
- 1 t baking soda
- 1/2 t salt
- 1/4 C cocoa
- 1/3 C unsweetened applesauce
- 1/2 t vanilla
- 1 T vinegar
- 1 C water
For the Topping
- 1/2 C pecans
- 3 T buttery spread
- 1/3 C non-dairy milk
- 1/4 C cocoa powder
- 1/2 t vanilla
- Pinch of salt
Instructions
For the Cake
In a large bowl, mix together flours, sugar, baking soda, salt and cocoa.
Build a well in the middle and add in applesauce, vanilla, vinegar and water. Mix everything together.
Grease a round cake pan. Evenly spread in the batter, place in a 350-degree oven and bake for 25-30 minutes, until a wooden skewer stuck in the middle comes out clean. Set on a cooling rack.
For the Topping
Spread the pecans on a baking sheet. Toast in the 350-degree oven for 4-5 minutes. (Keep an eye on them to make sure they don’t burn!)
In a small sauce pan over medium heat, melt the butter. Whisk in the milk.
After thoroughly whisking in the milk, whisk in the cocoa, vanilla and salt.
Allow the mixture to cook for a few minutes. It won’t be thick, but that’s good!
Place the cake on your desired serving plate. Pour the ganache over the cake and top it all with the toasted pecans. Serve immediately and store leftovers in the refrigerator.
The cake recipe was one that I’ve adapted a few times before and continue to use. I love that I can whip it up in one mixing bowl and it’s super delicious. The topping idea came from Shutterbean. I made a few adaptations for a thinner ganache…
The warm cake absorbed the ganache, which made it extra rich. No need for a thick frosting when the cake is so moist on its own!
And, of course, it’s impossible to go wrong with toasted pecans.
Enjoy this recipe with friends, family or by yourself… But only if you have good self-control!
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