Chocolate Cake with Chocolate Ganache & Guava Sorbet (V)

Made by Made by Pastry Chef Claudia Ramirez with Miller Union in Atlanta


  • Whisk
  • 2 Sheet Pans
  • 2 Silpats
  • Sauce Pan
  • Strainer
  • Large Bowl

Cooking Time

45 Minutes
Makes 12 Servings



Cocoa Tuile:

  1. Whisk together first 4 ingredients in a pot and cook on medium heat until combined.
  2. Spread thinly between two full sheet trays with silpats.
  3. Sprinkle with Maldon Salt and TCHO's Crush This Cacao Nibs.
  4. Bake at 325 degrees F for 18 minutes until dried out.

Guava Sorbet:

  1. Combine the first four ingredients and bring to a boil
  2. Whisk in limoncello.
  3. Strain and cool down.
  4. Spin in ice cream machine.

Oat My Gawd Chocolate Ganache:

  1. Melt TCHO's Oat My Gawd oat milk chocolate over double boiler.
  2. Heat up oat milk and pour over chocolate.
  3. Whisk together, add in a cinnamon and salt.
  4. Store in cooler for 2 hours to set up.

Plant-Based Chocolate Cake:

  1. Whisk together apple cider vinegar and oat milk and set aside.
  2. In a large bowl whisk together all dry ingredients.
  3. Slowly whisk in your hot water, then oil.
  4. Add in oat milk mixture.
  5. Pour into 4-in ramekins and bake at 325 degrees F for 12-15 minutes.