Naual Hansen

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Simple chocolate cake


   Having some leftovers of vegan Mariekiks at home made me decide to make an almost forgotten cake. Haven’t made it in more than a year or even more. For chocolate lovers it’s something they should give a try and make it. If I should try to describe it in just a couple of words it would be something like: bit of biscuits – lot’s of ganache. Very, very delicious chocolate ganache.

 Chocolate ganache I made with a bit of sugar, 300 gr of chocolate and 600 ml of thick vegan cooking cream. As expected, the cake turned out wonderful so therefore I’m using this occasion to share with you some photos of it together with the recipe. You may take a look under the image section of the post and as well on Instagram and Facebook under name Naual A. Hansen.



Delicious vegan cake made of chocolate ganache
5 from 1 vote
Prep Time 2 minutes
Cook Time 20 minutes
Course Dessert
Servings 8 servings


  • Springform - 20 cm
  • A pot


  • 600 ml of vegan cooking cream;
  • 300 gr of dark chocolate, chopped (50% of cocoa);
  • 1 tbsp. of sugar;
  • 240 gr of vegan biscuits such as Mariekiks, crushed.

For decoration:

  • 30 ml of vegan whipped cream + 2 tsp. of vegan nutella + 20 gr of melted chocolate; whip cream with a mixer, add the rest of ingredients and whip well, put in a bag with nozzle and use it.
  • 10 gr of melted chocolate + 5 tbsp of vegan cooking cream: melt together briefly, put in a pipping bag, cut the top of a bag and then use.
  • Some hazelnuts.


  • In a pot, warm up vegan cooking cream, sugar and chocolate. Cook it on a medium heat while stirring often until chocolate is completely melted and finely mixed with cream, do not let it boil. Remove from heat and let it cool down a bit.
  • Divide in two parts: one third (1/3) and two thirds (2/3).
  • Add crushed biscuits into 1/3 of ganache, stir well, put it into a cake springform and flatten it. Pour the rest of the ganache (the 2/3) over the base, flatten it and put into the refrigerator overnight. Decorate by making chocolate driping over edge - using a pipping bag, and making florets of whipped chocolate cream on the surface. Add hazelnut. Serve cold. Store in the refrigerator.

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Average rating is 5 / 5. Votes: 8

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