1 ½ Cups + 4 Tablespoons butter cubed, room temperature
6-10 Tablespoons Baileys Irish Cream, or similar, to your taste
Method
Make the chocolate vinegar cake as per the recipe, omitting the ganache topping. Set aside and leave to cool while you make the swiss meringue buttercream
In a heatproof bowl set over a pan with some water (making sure the bowl does not touch the water) combine the sugar and egg whites and heat, whisking until the mixture reaches about 150F or the sugar has dissolved and the texture has slightly thickened and its foamy. If you rub the mixture between your fingers you should not feel the sugar granules. This should take about 3-5 minutes depending on how warm your stove is
Add the mixture to the bowl of your stand mixer fitted with a whisk attachment and whisk on medium speed until the mixture has cooled. It will look thick and glossy
Add the butter chunks gradually while running the whisk at medium speed. Wait until previous batch has been incorprated before adding the next. During the course of adding the butter the mixture may look curdled and look like it’s split. Fear no, it all part of the process! Continue to whisk and it will come back together, becoming a lush smooth texture. (*If the butter looks like is separating and looks greasy- it could be because its too warm so place the bowl in the fridge for 10-15 minutes then start mixing again)
Swap your paddle attachment for the whisk attachment and add in the Irish cream liqueur, to your taste preference. Beat on medium speed until fully incorporated
Once fully cooled you can piping or spread the butter cream onto the chocolate layer cake. Dust with cocoa powder, slice and serve. *I pipe it on using an open star tip for that “authentic” look
Now don’t raise your eyebrows like that! No, I it’s not a typo- there is indeed vinegar listed in this cake. Going by it’s other moniker “Depression Chocolate Cake”, this may well be one of those recipes that probably everyone’s baking inclined grandparent would probably have in their repertoire. Dating from a time of the Great Depression, when things like eggs, milk, butter and sugar were really expensive and scarce, this recipe keeps them to a minimum. So much that with it’s absence of eggs and dairy the sponge itself can be considered vegan. If you want to finish to completion with it’s delectable ganache topping and still remain vegan-friendly, I’ve included some recommendations at the end of the recipe.
Another bonus with this recipe? Minimal washing up! In fact if you choose to cake it the classic way as a sheet cake to be eaten from the pan, you can save on that singular, additional bowl for clean up. Just make sure to omit the baking parchment lining and use a non-stick pan. Dump everything in the pan, exert a bit more restraint when mixing together and away you go! No bowl, all-in-one sheet cake.
Finishing with chocolate ganache is entirely optional. Some people prefer just a simple dusting of powdered sugar, others prefer just to leave it completely naked and bask in the unadulterated chocolatiness of the sponge itself. Whatever way you decide to finish it, I’m pretty sure you wont be making it just the once!
For the ganache topping, place the chocolate pieces in a medium heatproof bowl
Heat the heavy cream/ whipping cream, in a small pan over a medium heat until just below boiling (look for small bubbles at the edge of the cream in the pan)
Remove the cream from the heat and gently pour the warmed cream over the chocolate pieces in the bowl. Leave to rest for 5 minutes
After 5 minutes, gently stir the chocolate/ cream mixture with a whisk to emulsify it. It will appear mottled and speckled at first but continue gently stirring until it thickens and is uniform in color
Once fully smooth and uniform in color, set aside and leave to fully cool before spreading (usually takes about 2 hours at room temperature). The mixture will thicken to spreadable consistency after this time
Preheat your oven to 350F
Prepare a 9” x 12” baking pan by greasing and lining with baking parchment
In a large bowl combine all the cake ingredients- the flour, sugar, cocoa powder, baking soda, salt, water, canola oil, vanilla extract, and vinegar
Whisk until fully combined, making sure to scrape the bottom of the bowl to avoid any dry ingredient residue. Continue mixing until fully blended and smooth
Pour into your prepared pan. If needed gently tilt the pan to allow the cake batter to flow into the corners
Bake in your preheated oven for between 20-25minutesm or until a cake tester, or skewer, comes out clean when inserted into the centre of the cake. Remove the cake from the oven allow to cool in tin for 5 minutes in a rack
After allowing to cool for 5 minutes, invert the cake onto a cooling rack lined with baking parchment
Remove the tin and lining baking parchment paper and allow the cake to cool fully below finishing with your chocolate ganache topping
Once your cake has fully cooled, pour your chocolate ganache topping over the surface and spread with an offset spatula to cover the cake
Slice however you like and enjoy!
*Whilst the cake sponge in this recipe is vegan, the chocolate ganache isn’t. If you want a complete vegan friendly cake substitute 1 cup full-fat coconut milk (Make sure to fully shake it before using). Also make sure that your chocolate that your using is vegan-friendly.
Crumbs In My Beard 