Chocolate Soy Fudge Cake With Vegan Soy Ganache

CLINOMANIA: The overwhelming desire to stay in bed…… maybe with a slice of cake?

Gooey, Fudgy with just the right balance of bitterness and salinity. This cake uses soy and espresso to deepen the rich cocoa tones. True Decadence


230g Unsalted Butter

110g Dark Chocolate (70%) Cocoa

1 tbsp Dark Soy Sauce

110g Light Muscovado Sugar

120g Caster Sugar

190g Plain Flour

10g Rye Flour

2 tsp Baking Powder

40g Cocoa Powder

120g Full Fat Greek Yogurt

40ml Espresso, freshly brewed

4 Large Free-Range Eggs

Filling & Topping:

320g Dark Chocolate (85%)

90g Hot Water

100g Coconut Oil

100g Light Brown Sugar

10g Soy Sauce


1. Preheat oven 180C. Grease and line two 8” sandwich tins. Pop in the fridge to chill.

2. Add the butter, chocolate, soy and both sugars to a small bowl and microwave in 30 seconds bursts until melted. Mix until homogenous.

3. In a separate bowl, whisk the flours, baking powder and cocoa until homogenous.

4. Add the eggs to the melted chocolate mixture and whisk well. Whisk this into the flour mixture, followed by the espresso.

5. Mix until only just smooth then add the yogurt, try not to overmix or your cake will be dense.

6. Measure between the two prepared tins and bake 22-25 minutes or until risen and springy to touch. Allow to cool 5 minutes then invert onto a wire rack to cool completely.

7. For the filling, melt the chocolate in 30 second bursts in the microwave, or over a Bain Marie.

8. Dissolve the sugar and oil in the hot water then whisk this into the chocolate until smooth.

9. Allow to set to a spreadable consistency then use to fill and frost the cake. Serve in huge wedges with a duvet.