Super Speedy Chocolate Snack Cake

Ingredients

Chocolate Cake

• 240ml (1 cup) soya milk
• 175g (generous ¾ cup, packed) light brown sugar
• 100ml (⅓ cup + 1 tablespoon) vegetable oil
• 1 tsp apple cider vinegar
• 75g (scant ⅔ cup) plain flour
• 75g (scant ⅔ cup) wholemeal rye flour
• 50g (⅔ cup) cocoa powder (dutched)
• 1 tsp instant espresso powder
• ½ tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp fine sea salt

Water Ganache Glaze

• 100g (3½ oz) dark chocolate (70% cocoa solids)
• 2 tbsp light brown sugar (packed)
• 75ml (5 tbsp) water
• 15g (1 tbsp) refined coconut oil

Instructions

1. Preheat oven to 180°C/160°C Fan. Grease a 20cm round cake tin and line base with baking parchment.
2. Whisk milk, sugar, oil, and vinegar in a jug until smooth.
3. Whisk remaining cake ingredients together in a bowl, then pour liquid into dry ingredients and stir until smooth batter forms.
4. Pour into tin and bake 35-40 minutes until springy and pulling from sides. Cool 10 minutes, then turn onto wire rack.
5. For ganache: melt chocolate in microwave (30-second bursts). Heat sugar and water in saucepan until dissolved and simmering. Pour third of syrup over chocolate and stir. Add remaining syrup in two additions. Stir in coconut oil until silky and pourable.
6. Pour ganache over cooled cake, allowing drips down sides. Store covered for 4-5 days.