Chocolate Madeira Cake
Preheat the oven to 180 degrees Celsius. Prepare a 20 cm spring form cake pan by spraying or greasing the sides and bottom then line with baking paper.
Sieve the flours, baking soda, baking powder, salt and cocoa powder into a large bowl. Stir in the sugar and make a well in the centre.
Place the chocolate bits in the well. Combine the soy milk, lemon or lime juice, oil and vanilla essence and whisk together in a bowl. Pour into the dry ingredients and stir to combine well.
Spread in the prepared cake pan. Bake for 50-60 minutes or until cake is cooked and a toothpick comes out clean.
Cool for 5 minutes before turning out on a wirerack to cool completely. Ice with chocolate ganache or dust with icing sugar.
In a small saucepan over low heat, combine the soy milk and chocolate.
Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish.
Remove the ganache from the heat and rest until just warm or a spreadable consistency. Spread over cake.
- 2 3/4 C flour
- 1/3 C rice flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 pinches salt
- 2/3 C cocoa powder
- 1 1/4 C brown sugar
- 1/2 C chocolate bits
- 1 3/4 C soy milk
- 2 Tbsp lemon or lime juice
- 3/4 C oil
- 2 tsp vanilla essence
- 1 C unsweetened plain soy milk
- 2 1/2 C dark chocolate, broken up
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