I’m a sucker for a chocolate cake and so it seemed the perfect place for me to dive into Robin’s newest book. This one caught my eye for another reason as well — it is vegan. No, I’m not a vegan, but I’ve been looking for this very recipe since the day my brother and his girlfriend announced to the family that they were. I’d been experimenting with vegan cakes to serve them, but honestly I hadn’t gotten very far. I’m too wedded to butter, eggs and cream. Robin came to the rescue. I gave the recipe a test run for Katherine’s (the aforementioned girlfriend of my brother) Birthday. Truth be told I never actually gave them to Katherine, not for lack of desire, but because they are in Copenhagen at the Climate Change March, where they are preparing to display their artwork to affect change in the world. What a memorable birthday she will have and I will gladly make these cupcakes again once she returns. A perfect way to celebrate.
Robin manages to achieve a rich chocolate cake with a moist (but not dense) crumb without the benefit of eggs or dairy. Mystifying! The filling is remarkably reminiscent of mocha pastry cream and the ganache is chocolaty and glossy. It all defies classic baking and yet it works wonderfully.