Thursday, 27 February 2020

Ultimate Chocolate Cake

A light, moist chocolate sponge, with a yummy chocolate buttercream

I really wanted to create the best vegan chocolate sponge cake with traditional ways of baking. Of course the hardest thing to replace was indeed the eggs as always, but I think I've cracked it - pardon the necessary pun! 

The best thing about this sponge is how versatile it is with other combinations. By all means add caramel, peanut butter, banana, it really does well. 

Check out my other chocolate cake recipes for more inspiration!

Chocolate Hazelnut Layer Cake
Mocha Layer Cake
Chocolate Raspberry Cupcakes



Recipe

Prep: 15 minutes
Cook: 35-40 minutes
Serves: 8-10


Ingredients

Cake
60g Cocoa powder
2 tsp Instant coffee granules + 240ml boiling water
350g Self-raising flour
200g Caster sugar
100g Light brown sugar
120ml Soya milk + 1 tbsp Apple Cider Vinegar
2 tsp Vanilla extract
220g Vegan butter
200g Applesauce
2 tsp Baking soda
1 tsp Baking powder
Pinch of salt
Buttercream
300g Vegan butter
500-600g Icing sugar
2tbsp Cocoa powder
Raspberries optional
Livia's chocolate nugglets optional




Method

✿Preheat the oven to 180℃ and grease and line x2  deep 8 inch cake tins. Make the cake. 
✿Boil the kettle. In a bowl combine cocoa powder and coffee granules together and pour over the boiling water. Give a little stir to mix then leave to cool down.
✿Add the ACV to the soya milk to create a 'buttermilk'. Leave to the side.
✿Cream together the butter and both sugars in an electric mixer, making sure to scrape down the sides and the bottom of the bowl. It should be fluffy and smooth. 
✿In another bowl, combine the flour with the baking powder, soda and salt.
✿Add the applesauce, vanilla and chocolate mixture to the buttermilk.
✿With the mixer on a low speed start with the dry ingredients and finish with dry - so add a bit of flour, then wet then dry then and so on until all ingredients are in the same bowl and all is mixed together. 
✿Pour the batter into the cake tins and bake for 35-40 minutes.
Make the buttercream.
✿Beat the butter until creamy and smooth without any lumps. Gradually add the cocoa powder and icing sugar until fluffy and doubled in size. Add a splash of milk if you need a creamier consistency.
✿Once the cakes have cooled completely you can assemble them. Pipe or spread the buttercream on one layer before topping with next and pipe more buttercream on top. Add your toppings and slice. Enjoy!


Christina
xx


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1 comment

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