Pecan Rum Cake with Chocolate Ganache

Instructions

1. Preheat your oven to 180°C (350°F). Grease a 20x30cm baking dish (use a little of the sunflower oil) and line it with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, whisk together the all-purpose flour, ground pecans, baking powder, baking soda, salt, vanilla sugar, and sugar.
3. In another bowl, combine the sunflower oil, soy milk, and rum. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the apple cider vinegar and mix again briefly. Be careful not to overmix.
5. Pour the batter into your prepared baking dish, spreading it evenly with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool in the pan for about 15 minutes. Then, using the parchment paper overhang, lift the cake out of the pan and transfer to a wire rack to cool completely.
8. Once the cake has cooled, prepare the soft chocolate ganache according to its recipe.
9. Spread the ganache evenly over the cooled cake.
10. Sprinkle the chopped pecans over the chocolate ganache, gently pressing them in to ensure they stick.
11. Refrigerate the cake for about 30 minutes to allow the ganache to set.
12. Once set, cut into squares and serve. This Pecan Rum Cake with Chocolate Ganache can be stored in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, bring to room temperature before serving.