Today I have a sweet seduction for all those with a sweet tooth!

A dream for every chocolate lover. An airy biscuit base, filled with a delicious chocolatecream and decorated with a homemade, slightly sour apricot jam. You are guaranteed to impress your guests with this cake creation.

Ingredients for a cake tin 20 cm Ø

Ingredients chocolate cake

• 120 g cake flour
• 90 g powdered sugar
• 20 g baking cocoa
• 16 g baking powder
• 0.5 tsp baking soda
• 1 tsp vanilla extract
• 1 pinch of salt
• 150 ml soy milk
• 1.5 tbsp apple cider vinegar
• 30g vegan butter, melted
• 1.5 tbsp brown rum

Ingredients chocolate cream

• 200 g sweet cream, vegan
• 70 g couverture bittersweet
• 20 grams of powdered sugar
• 15 g cream stiffener

Ingredients decoration

• 2 tbsp apricot jam fine happened
• chocolate sprinkles

Mix milk with apple cider vinegar and set aside for 5 minutes.

Add the rum, vanilla extract and melted butter to the milk and vinegar mixture and stir.

Add the liquid ingredients to the dry ones and mix well with a whisk.
Line the base of the cake tin with baking paper, fill in the dough and bake in a preheated oven
at 180°C for 20-25 minutes (test with a skewer).

Let the cake cool down completely before processing.

Preparation of the cream

Take 70 g of the cream and bring to the boil, remove from the heat and stir in the chopped chocolate with a whisk until it has melted.

Pour the chocolate cream into a mixing bowl and let cool completely.

Add the remaining cream, the icing sugar and the cream stiffener to the cold chocolate cream and whip until thick and creamy with a mixer or food processor.

Put the cooled cake on a plate, place a cake ring around it, fill in the chocolate cream and smooth it out.

Decorate the cake with the jam and the chocolate leaves and chill for 1 hour.