Cooking With Dia

You can bet your bottom dollar that the Scots are still partying it up for Hogmanay today and probably well into tomorrow, as it is a bank holiday in Scotland. What better way to continue the celebration than with my Clementine Chocolate Cake? The flavor of clementine goes so well with chocolate and topped with my brandy cream icing, this cake is to die for.

You can either do one 10″ cake or two 5″ layers.

For the cake
200g Dark chocolate
1/2 cup Clementine juice (made by juicing approximately 4 clementines)
3/4 cup vegan spread
1/4 cup rice milk
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
1 clementine
1 tsp cider vinegar
1 + 3/4 cup self raising flour
1 cup unrefined caster sugar

For the brandy cream icing
2 tablespoons soy cream
splash of brandy
1 cup icing sugar

Melt chocolate in the microwave.
In a large bowl mix together the flour, caster sugar, cinnamon and ginger.
Add in the clementine juice, milk, vegan spread, cider vinegar, vanilla essence and melted chocolate.
Grease either one 10″ sandwich tin or two 5″ sandwich tins.
Fill with cake mix.
Bake for 25 minutes at 355°F (180°C).
Cool for 10 minutes before turning over on a plate.

To make the brandy cream icing:
Take the soy cream, icing sugar and brandy and whisk together in a bowl until nice and thick.

If layering the cake, take the first 5″ layer and spoon over a generous amount of icing and spread with a butter knife.
Put the top cake on.
Spread more icing on the top.
If you’re only doing one 10″ cake, spoon icing over top and spread with knife.
Slice the clementine and place slices around the top of the cake.

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Tags: chocolate cake, clementine chocolate cake, vegan chocolate cake

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