I’ve been sitting on the recipe for this cake for a while, wanting to test it out one last time before I made it official and posted it. The only thing that’s held me back is the chocolate-hazelnut spread aspect (or Nutella, if you’re not vegan). I swear Nutella has a gravitational pull on me almost as great as the earth to the moon. Once it’s in the house I simple cannot rest until it has been devoured. Even if it has been hidden from me (on my instruction), my Nutella sixth sense will kick into action and allow me to track it down within minutes.
Anyway, after much psychological turmoil, I committed to the smallest pot of vegan chocolate-hazelnut spread possible to meet the requirements of the recipe, and honed the recipe for you. Please justify it by making these ASAP – they’re too good not to. The cake is tender and chocolatey and, when cut open, reveals a molten centre. The raspberries add that vital fresh astringency to cut through the sweetness and make a second piece impossibly hard to resist.
Once again, this recipe comes with a disclaimer that despite being vegan, the cake does not vaguely taste “vegan”.
These cakes can also be frozen once baked, and stored in an airtight container for up to 3 months. When it comes to serving after having been frozen, I let them defrost at room temperature. I then pop them in the oven to heat up slightly before serving, to ensure the chocolate-hazelnut centre is molten.
Molten Centre Chocolate & Raspberry cakes (Vegan) - Recipe (makes 12 mini loaves)
Ingredients
For the cupcake mixture:
250g plain flour, sieved
80g unsweetened cocoa powder, sieved
2 tsps baking powder
¾ tsp salt
200g caster sugar
90g light brown muscovado sugar
90g dark brown muscovado sugar
160ml olive oil
475ml water
4tsp white vinegar
60g vegan chocolate–hazelnut spread
12-hole cupcake/mini loaf tray lined with cupcake cases (there may be some extra batter so you may need to line other cupcake tray, or wait until they bake, and then reline the tin)
Additional cupcake tray or mini cake tin for excess mixture, lined with parchment
Piping bag with nozzle (optional)
Method
1) Preheat the oven to 180°C. Spoon the spread into one teaspoon (5g) pieces on to a baking tray.
2) In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, caster sugar, and both muscovado sugars.
3) Pour in the olive oil, water and white vinegar, and whisk together until smooth. Spoon the mixture into the cupcake cases so that each is about 3/5 full. Then, if there is any mixture remaining, pour it into a baking parchment lined mini cake tin or another cupcake tray.
4) Place in the oven to bake for 15-20 minutes (checking after 12 minutes), or until an inserted cake tester comes out clean. Remove from the baking tray and place on a rack to cool slightly before eating whilst warm.
