2 cups all-purpose flour
3/4 cup white sugar
3/4 cup dark brown sugar (Demerara sugar)
2 tsp instant coffee powder (regular or decaf)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
Chocolate Ganache Icing:
350 grams dark chocolate (or dairy-free chocolate chips)
1 can (400 ml) coconut cream
1/3 cup cocoa powder
1 tsp vanilla extract
Instructions:
Preheat and Prepare: Preheat your oven to 350°F. Lightly grease two 9-inch round non-stick cake pans and line them with parchment paper.
Create Buttermilk Mixture: In a small bowl, combine the non-dairy milk and vinegar to create a buttermilk mixture. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the dry ingredients. Set aside.
Prepare Wet Ingredients: In a large mixing bowl, combine the chocolate pieces and boiling water. Let it sit for a minute, then whisk in the cocoa powder until smooth. Add the remaining wet ingredients, including the buttermilk mixture, and whisk until combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking until smooth. Be careful not to overmix.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to wire racks to cool completely.
Prepare Chocolate Ganache: In a dry mixing bowl, add the chocolate pieces. In a saucepan, heat the coconut cream until hot but not simmering. Pour the hot cream over the chocolate and let it sit for a minute. Add the cocoa powder and vanilla extract, then whisk until smooth. Refrigerate for 1 hour, whisking after 30 minutes, until the ganache reaches a spreadable consistency.
Assemble and Frost: Once the cakes are completely cool, frost them with the chocolate ganache. Enjoy the decadent goodness of your vegan chocolate cake!
Notes:
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