Wacky Cake is a great way to make a fudgy chocolate cake without eggs, butter or milk/cream.
Preheat the oven to 350 degrees F.
Grease a 9-inch round cake pan. Spoon a bit of cocoa into the pan and rotate the pan, tapping it to allow the cocoa to cover all greased surfaces.
Turn the pan upside down and tap on a hard surface (over the kitchen sink is great) to release excess cocoa.
Make three wells in the flour mixture; one large and two smaller.
Add the oil to the largest well, and the vinegar and vanilla each to the two smaller wells.
Pour the water and coffee over the entire mixture. and mix together using a fork or spatula ensuring all the dry ingredients incorporate with the wet ingredients (do not overmix).
Mix together using a fork or spatula ensuring all the dry ingredients incorporate with the wet ingredients (do not overmix).
Stir in the chocolate chips.
Bake for 30-40 minutes until the cake is done (it will begin to pull away from the sides of the pan) a toothpick inserted comes out clean. Allow to cool in the pan on a rack for 15 minutes and then turn out onto the rack to finish cooling completely.
Allow to cool in the pan on a rack for 15 minutes and then turn out onto the rack to finish cooling completely.
While the cake is cooling, make the Chocolate Ganache: in a metal bowl over a medium saucepan of simmering water (do not allow the bottom of the bowl to touch the water) combine the 1 1/2 cups of chocolate semi-sweet chips and the rice milk or dairy milk.
Stir periodically until fully the chocolate is melted then whisk to fully combine (note: this will thicken the ganache and make it glossy).
Remove from heat and place bowl with ganache a larger bowl with ice in it into the refrigerator to cool and thicken; approximately 15 minutes.
The ganache on the bottom of the bowl will be thicker than the rest; stir and whisk together for an even, thick consistency.
When the cake is fully cooled, place the cooling rack with the cake on a rimmed baking sheet.
Pour the ganache onto the cake spreading it to cover the top and sides; allowing any excess to drip onto the baking sheet.
Place the chocolate-stuffed raspberries on the ganache. Note: the ganache will be thicker than shown in the photo; photo is to illustrate the cake/rack/pan set up.
Be sure to make divots for the liquid ingredients deep enough that the ingredients do not run together for best results.
Milk options for the Ganache:
I recommend Enjoy Life Foods for allergy-friendly chocolate for this recipe.