2 cups all purpose flour
3/4 cup white sugar
3/4 cup dark brown sugar, I use Demerara sugar
2 tsp instant coffee powder, reg or decaf ( espresso powder)
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
1 tsp salt
CHOCOLATE GANACHE ICING:
350 Grams dark chocolate, broken up, I use Great value dark chocolate from Walmart (Canada) or the equivalent of dairy free chocolate chips
1 (400 ml) (14 fl oz) can coconut cream (not milk), I use Savoy brand from Walmart
1/3 cup cocoa powder
1 tsp vanilla
INSTRUCTIONS
Preheat oven to 350° Lightly grease 2- 9 inch round non stick cake pans. I also line my pans with parchment paper rounds and lightly grease them.
In a small bowl add the plant milk and vinegar, this is your “Buttermilk mixture”, stir and set aside.
In a medium bowl add the dry ingredients and stir to combine, set aside
In a large mixing bowl add the chocolate pieces, and boiling water, let sit for a minute. Now add the cocoa powder and whisk it until smooth. Then add in rest of “Wet Ingredients” including “Buttermilk mixture”, whisk it until it’s combined.
Next add the dry ingredients and whisk until it’s smooth. Do not over mix.
Pour the cake batter into your 2 prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted into the centre of cake comes out clean or with a few crumbs. Cool the cakes in pans for 10-15 then remove cakes from pans and cool completely on racks before icing.
Dairy free Chocolate ganache: Add chocolate pieces to a large DRY mixing bowl,
Heat the coconut cream on stove until hot, don’t let it simmer. Pour the cream over chocolate mixture. Let it sit for a minute then add the cocoa and vanilla. Whisk it until smooth.
Refrigerate for 1 hour, whisking after 30 minutes. If the icing seems to soft after 1 hour leave it in the fridge and check every 15 minutes until you have a good consistency.
Ice the cake: Once cake is completely cool, frost the cake! Enjoy!
NOTES
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