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Chocolate Bread Cake

Chocolate Bread Cake

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Is it a cake or is it bread? It is an ongoing debate in our household. I’m still firmly in the outnumbered camp as it appears Pops, fin and even my own mother (shame on you) are sticking to their guns and calling it cake. So I guess you guys are just going to have to make it for yourselves and then you can let me know.

This recipe has been inspired by a recipe that I found in the Go Vegan cookbook however, we tweaked the original recipe to suit our taste preferences. It was a book we stumbled upon at the library not long after first turning vegan and Paul sent me a link and said: "We have to buy this cookbook because I want to eat every single thing in it!" So for his birthday I bought him the book and promised to make my way through all of his favourite recipes. This is the first recipe I chose to make because it is a real show stopper. Who wouldn't want to dive headfirst into the swirly chocolate heaven right? And yes it really is as delicious as it looks.

Ingredients
For the dough:
  • 450g strong white flour plus extra for dusting
  • 7g fast action yeast50g cacao powder
  • Pinch of Himalayan pink salt
  • 180g coconut sugar
  • 70g non-dairy butter spread plus more for greasing
  • 220ml almond milk
For the toffee custard:
  • 380ml almond milk
  • 25g caster sugar
  • 25g coconut sugar
  • 75g custard powder (check it's vegan)
For the filling:
  • 80g dark chocolate
  • 250g fresh raspberries
  • 10g cornflour
  • 10g icing sugar
Instructions
To make the dough:
  1. Mix the cacao powder, flour, yeast, salt and sugar together in a large mixing bowl.
  2. Add the margarine and tickle it into a crumble mix
  3. Add in the 220ml of almond milk and knead into a dough
  4. Knead the dough for 10 minutes and cover with a damp tea towel
  5. Then leave to prove for 40 minutes in a warm place
  6. Next heat up 190ml almond milk (saving the other half for later)
  7. Add in the caster and coconut sugar and bring to the boil
  8. Meanwhile, stir in the custard powder into the remaining 190ml of almond milk
  9. As soon as your milk and sugar come to the boil add the custard powder mix and whisk continuously
  10. Return the pan to the heat and return to the boil
  11. Whisk continuously until the mixture thickens into a toffee sauce
  12. Allow to cool and stir occasionally
  13. Grease a 24cm springform cake tin
  14. Chop up the chocolate for the filling
  15. Roll out the dough onto a floured surface and shape int0 a rectangle approximately 40x30cm
  16. Spread over the toffee custard and sprinkle on the chocolate and raspberries
  17. Mix together the cornflour and icing sugar and sift over the top
  18. Preheat the oven to gas mark 4 (180c 350f)
  19. Slice the dough into 4cm slices
  20. Roll the first slice into a snail shape and place in the middle of the cake tin
  21. Then layer the slices around building up a pinwheel all the way until you reach the edge of the tin
  22. Bake in the centre of the oven for 50-55 minutes.
  23. Check throughout and cover with greaseproof paper if it looks too dark
  24. Remove and leave to cool on a wire rack
It really is a lot easier to make than it sounds and will make everyone 'ooh and aah' when they see it. Oh, and it really is a perfect winter warmer because your house will be filled with the smell of warm chocolate bread. Bread! You see, it smells like bread. Enough said. let me know what you think.

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