Double Chocolate Cake


This is the cake I prepared for my friends for my birthday.

200 gr whole wheat flour
250 gr brown sugar
75 gr unsweetened cocoa powder
16 gr of baking powder
450 g of unflavoured soy milk
40 gr of corn oil
a bar of dark chocolate bio
12 blanched almonds

Mix the dry ingredients, then add milk and finally oil.
Pour the mixture into a cake mold (mine is about 26cm diameter ) and bake it at 160°C for 45 minutes (of course, carry out the “toothpick test”).
Once the cake is done, let it cool and put it on a tray.
Melt the chocolate in a bain-marie and spread it on the cake.
Place the 12 almonds all around and let it cool.
I did really like it, as it’s very soft and slightly moist.
In fact, I received compliments from my boyfriend, who usually doesn’t like dry cakes!
It has been polished off in a second!
I didn’t even have the time to photograph a slice!

Chef: Giulia from VeganBlog

  1. EleonoraNW3 29 September 2010 at 05:58

    Like your boyfriend, I love moist cakes 🙂 Honestly I prefer salty things rather than sweet, but this is interesting and looks really yummy!

  2. ascanio 6 October 2010 at 14:29

    seems delicious and not even too fat

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