'SPONGE' CAKE BASE
1/2 cup all-purpose (plain) flour
2 Tablespoons granulated (white) sugar
1/2 teaspoon baking powder
pinch salt
water, as needed
MOCHA FILLING
10 Medjool dates, pitted
3 Tablespoons mocha flavoring
1/2 cup icing sugar
CHOCOLATE GANACHE
2 Tablespoons unsweetened cocoa powder
1-2 Tablespoons maple syrup
GLAZE
icing sugar
water
SPONGE CAKE BASE: Mix together the dry ingredients, then add enough water to form a batter slightly thicker than pancake batter. Spread into an even rectangle on a parchment-lined baking sheet. Bake at 350◦F for 10-15 minutes until firm and just golden. Cool.
MOCHA FILLING: Soak the dates in hot water until softened (or very briefly boil them). Drain well, then purée all ingredients together in a food processor until smooth.
CHOCOLATE GANACHE: Whisk cocoa and syrup together until smooth.
GLAZE: Mix together just enough to make a thick, but pourable glaze.
To assemble: Cut the cake into rectangles, you should get 6-8 equal pieces with some scraps. Spread 4 of the pieces with mocha filling. Stack together (fillings not facing each other). Then put a plain cake rectangle on top and top with chocolate ganache. Drizzle with glaze.
The other day at a function, we needed a vegan dessert in a pinch. Chef suggested fruit - but I think vegans deserve something just as good, and similar, to what everyone else is having. So I checked out the desserts, concluded it was something like Opera Cake, then whipped up a similar version in about 30 minutes with no recipe. Its just enough for two servings, and looks and tastes quite similar to the real thing. Just some guidelines: the cake should be spongy and a bit tricky to cut, the filling very thick, the ganache shiny and smooth. Of course, you can certainly serve it with fruit (and sans the whipped cream).
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