Chocolate Vegan Death Cake from the Grit Athens Ga
Indulge in the decadence of the Chocolate Vegan Death Cake, a signature dessert straight from The Grit in Athens, GA, that’s anything but ordinary. This rich and moist two-layer vegan chocolate cake is made with pantry staples like cocoa powder, vinegar, and oil, creating a lusciously soft texture without the need for eggs or dairy. The star of this show-stopping dessert is its velvety dark chocolate ganache, crafted from vegan chocolate chips and coconut milk, with the optional addition of instant coffee granules for an extra depth of flavor. Perfect for vegans and chocolate lovers alike, this cake is a testament to the fact that plant-based desserts can be just as indulgent as their traditional counterparts. Whether you’re hosting a party, celebrating a special occasion, or simply craving an irresistible sweet treat, this cake is guaranteed to leave everyone at the table swooning.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 2 cups Water
- 0.67 cups Vegetable oil
- 2 tablespoons White vinegar
- 1 tablespoon Vanilla extract
- 1.5 cups Dark chocolate chips (vegan)
- 1 cup Coconut milk (full-fat)
- 1 cup Powdered sugar
- 1 teaspoon Instant coffee granules (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Create a well in the center of the dry ingredients and pour in the water, vegetable oil, vinegar, and vanilla extract. Stir until the batter is smooth and free of lumps.
Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the ganache. In a small saucepan over low heat, combine the dark chocolate chips and coconut milk. Stir continuously until melted and smooth.
If desired, add the instant coffee granules to the ganache for a deeper chocolate flavor. Mix well.
Let the ganache cool slightly until it thickens to a spreadable consistency.
Place one cooled cake layer on a serving plate. Spread a generous layer of ganache over the top.
Place the second cake layer on top and spread ganache over the top and sides of the cake. Smooth it out with an offset spatula.
Dust the cake with powdered sugar or garnish with additional chocolate chips or fresh berries if desired.
Refrigerate the cake for at least 1 hour before serving to let the flavors meld and the ganache set. Serve and enjoy this rich, chocolatey treat!
Nutrition Facts
Calories |
6769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.4 g | 426% | |
| Saturated Fat | 145.7 g | 728% | |
| Polyunsaturated Fat | 90.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4936 mg | 215% | |
| Total Carbohydrate | 1020.6 g | 371% | |
| Dietary Fiber | 99.8 g | 356% | |
| Total Sugars | 675.1 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 71.3 mg | 396% | |
| Potassium | 4889 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
