DOUBLE THE DELICIOUSNESS

The Great British Bake Off star Ruby Bhogal offers two ways to bake treats: traditional and plant-based!

- PAM O'BRIEN

Everyone gets cake." That's Ruby Bhogal's mantra and the idea behind her first cookbook, One Bake Two Ways. The book features 50 of her mouthwatering creations, like Dark Chocolate Velvet Tart with Dulce de Leche. But here's the twist: Each recipe has two versions-traditional and plantbased. "I want my food to serve everyone," says Ruby, who describes her own eating style as flexitarian. "No matter what side of the dietary fence you're on, we're celebrating with recipes that are equally delicious." Here, two desserts to enjoy-plus the dish on what's next for Ruby.

BOOK BASICS

TITLE: One Bake Two Ways: Fifty bakes with an all-plant option every time

AUTHOR: Ruby Bhogal

PUBLISHER: Interlink

Chocolate Fudge Cake with Milk Chocolate Fudge Frosting

ACTIVE TIME: 1 HR., 30 MIN. / TOTAL TIME: 5 HRS./ SERVES: 10-12

INGREDIENTS

2/3 cups self-rising flour, sifted

2 cups unsweetened cocoa powder, sifted Generous

2 cups ground almonds

3 cups light brown sugar

Pinch of sea salt

3 large eggs

2 tsp. vanilla bean paste

1 3/4 cups plain yogurt

3 Tbs. whole milk

2/3 cup sunflower oil

1/4 cups hot water

FROSTING

2 2/3 cups milk chocolate chips

1 1/4 cups heavy cream

1 cup confectioners' sugar, sifted

7 Tbs. unsalted butter, room temp

VANILLA SUGAR SYRUP

1/2 cup granulated sugar

1 tsp. vanilla extract

METHOD

1 Preheat oven to 340°F. In bowl, mix dry ingredients. In another bowl, mix wet ingredients, leaving hot water until last. Mix lightly with a whisk. Pour wet into dry and whisk. Scrape sides of bowl with spatula. Divide batter between 2 (8") greased and lined cake pans; bake for 36–38 min. Cool in pans 45 min. Remove from pans, wrap in plastic and cool.