Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins
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Preheat the oven to 180C / 350 Fahrenheit. Generously grease two 21 x 4 cm round non-stick baking tins with butter.
Add all ingredients to blender, starting with the wet, and blend until smooth. You may need to scrape the sides a couple of times and blitz again.
Spoon the mix into your greased baking tins and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking. Do not over bake as it will firm up as it cools.
Allow to fully cool.
Place the cream in a pan on med/ low and heat until hot, just as it starts to simmer. Do not boil. Turn off the heat.
Chop the chocolate quite fine. Add to the hot cream. Do not stir. Let the mixture sit for 5 minutes. Stirring will cool down the mix too quickly and may result in splitting.
Stir with a spatula until melted. If your ganache splits, don’t panic, just put in a food processor and blend until smooth and it will right itself. Allow to cool for a couple of minutes so not boiling but still easily spreadable.
Spread the ganache on the top of both cakes. Allow to set and then stack the cakes one on top of the other.