Summary

Ingredients

• 200 g flour
• 200 g suar
• 25 g cocoa
• 1 teaspoon tartar baking powder
• 1 teaspoon baking soda
• 1 pinch (s) salt
• Melt 75 g vegan butter (Alsan)
• 240 ml water, warm
• 1 tablespoon lemon juice
• 1 teaspoon bourbon vanilla sugar
• Fat and flour for the mold

For the frosting:

• 170 g chocolate, vean, chopped
• 180 ml soy cream (soy cream cuisine)
• 1 tablespoon butter, vegan (Alsan), room temperature

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Instructions

1. Preheat the oven to 175 ° C. Grease a brownie baking pan and sprinkle with flour. Mix the flour, sugar, vanilla sugar, sifted cocoa, baking powder, baking soda and salt well. Mix the melted butter, the warm water and the lemon juice and stir into the dry ingredients with the hand mixer.
2. Fill into the cake tin and bake for about 35 minutes. Do the chopsticks test. Take out of the oven and let cool down on a wire rack.
3. For the frosting, put the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat and pour over the chocolate, leave to stand for 5 minutes. Stir until smooth.
4. Let the ganache cool at room temperature for about 1 hour and then whip. Use a spatula or knife to spread the ganache over the cooled cake.