Chocolate Petit Gateaux


  • Plant-Based Chocolate Cake
  • Plant-Based Chocolate Ganache
  • Plant-Based Chocolate Cream
  • Plant-Based Cookie Base
  • Dairy Free Chocolate Free


Plant-Based Chocolate Cake
  • In a mixer with a paddle, blend water, oil and cake mix on low speed for 2 minutes. 
  • Scrape the bowl and paddle, then mix for 3 minutes on medium speed. 
  • Spread even layers of 600 grams on ½ sheet pan. 
  • Bake at 315°F for 13 minutes or until baked through.

Chocolate Ganache
  • Bring water and glucose to a boil and pour over chocolate. 
  • Mix until incorporated and then add margarine. 
  • Emulsify and let cool.

Plant-Based Crumble Cookie Base
  • Incorporate soften margarine with cake mix and combine well. 
  • Press mixture through a screen to create a crumby texture. 
  • Place desired amount in round silicon mold and bake at 350°F for 9 minutes. 
  • Let cool before use.

Plant-Based Chocolate Cream
  • Melt chocolate and combine with the first ambiante. 
  • Once emulsified fold in second ambiante.

Dairy Free Chocolate Spray
  • Melt and mix chocolate and cocoa butter to 110°F.

  • Spread evenly 400 grams of ganache on first layer of cake. 
  • Repeat this step creating 2 layers of cake and 3 layer of ganache and freeze. 
  • Pipe cream into silicone mold and press frozen, cut cake into mold. 
  • Smooth out and clean excess cream and freeze. 
  • Once frozen, unmold and apply chocolate spray evenly. 
  • Pipe a small amount of ganache on cookie base and top with sprayed chocolate cream and cake top. 
  • Garnish with chocolate and gold.

About this Recipe:

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