Please, do not allow the vegan word to scare you away. This was one of the tastiest cakes I’ve ever made, and I simply cannot BELIEVE it is vegan. The recipe comes from Fran Costigan’s cookbook: Vegan Chocolate, Unapologetically Luscious and Decadent Dairy-free Chocolate Desserts. Ms. Costigan has decades of experience creating dairy-free cakes and concoctions that do not rely on margarine and tofu like most do. As she points out in the introduction of the book, you can always taste margarine in the icing, and tofu will never fail to make a cake heavy. This cake – included in her “Showstoppers” chapter – is a bit involved to make, but one of the things I love about her cookbook is that she lays out a timetable suggesting how you can break the process in stages in a smooth and efficient way. I made the cake, the vanilla custard cream, and the chocolate decorations two days before. Made the mousse, assembled the cake and covered with the glaze the day before showtime. Basically, the cake was ready and waiting in the fridge before we had to take it to a get-together with friends. All that was left to do was add the chocolate decorations. Piece of (vegan) cake!
CHERRY CHOCOLATE MIROIR CAKE
(from Fran Costigan’s Vegan Chocolate)
1 recipe for Chocolate Torte to Live For (click here), baked in a 9-inch round pan and cooled
(can be made a couple of days in advance)
Soaked dry cherries
Vanilla Custard Cream: based on cashew cream and coconut milk, thickened with agar-agar
Magic Chocolate Mousse: water-ganache with a touch of olive oil, very interesting and quite tasty version
Mirror glaze: Cherry juice, coconut milk, cocoa, chocolate, agar-agar
Comments: Vegan baking is not simple. Fran’s book takes that challenge and turns it into art. I don’t think it is right to publish the full recipe for such a complex cake, when so much work and effort went into its design and optimization. But the cake component, which by the way, stands beautifully on its own, can be made according to the recipe she published in her website (click here). In that version, the cake is covered with a vegan ganache and ends up very elegant in its simplicity. It remains as one of her most popular cakes, and having made it, I can understand why.
For the decorations, I tempered chocolate and used some of it to pipe designs on acetate sheet. The remaining I spread over transfer sheets (I get mine usually at bakedeco.com) and before it was fully set I cut small triangles. Fran’s version in the cookbook used fresh cherries covered in tempered chocolate, but they are not in season at the present time, so I went with my Plan B.
Everything works perfectly well in this cake, I would not change a thing. The cake is intensely chocolate-y, the two mousse components soften the overall taste. I really like the texture of glazes made with agar-agar instead of gelatin, find it a lot easier to work with and more reproducible. Gelatin-based glazes tend to get a bit slimy, particularly if sitting at room temperature for a while.
To get Fran’s cookbook – a must-have if you are into baking adventures – follow this link to amazon.
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4 thoughts on “CHOCOLATE CHERRY MIROIR CAKE: A VEGAN SHOWSTOPPER”
It looks so beautiful 😍
What method do you use to temper chocolate? I find it so frustrating. I made some hot cocoa bombs this Christmas and had a hard time with my chocolate blooming.
I have a small tempering machine, which is what I used for this particular cake. When I make less, I do the seeding method, but it is so hit-or-miss, as you, I find it frustrating at times. If you don’t have a machine and you want to use a method that is almost completely fail-proof, I recommend SILK – you can buy it but I made my own in the sous-vide and it lasts forever, you use very little per batch.
I’ve heard of that method. I will look into it more. Thank you!