Learn how to make the most moist and delicious chocolate cake. A three layered chocolate cake that is moist and decadent. Chocolate cake that starts with a delicious batter that may have you licking the spoon! Pour, bake, frost with chocolate ganache and using my vegan whipped cream create a letter or decoration at the end for contrast, slice and serve. We had banana nice cream with ours.
My husband isn't a big chocolate fan and LOVED this cake! We did have an extra slice, omgosh! I made it for our friend Sahara's birthday and she was so happy! Make a cake for those you love and enjoy a piece while you are at it. Happy Birthday Sahara! ​
Irresistible Chocolate Cake
Yield: 10 Large Slices
ingredients:
Chocolate Cake
- 2 Cups All Purpose Flour (or Gluten-Free APF) - 235 Grams
- 1 Cup Cacao or Cocoa Powder - 90 grams
- 1 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1 Cup Date or Coconut Sugar
- 3/4 Cup Agave or Maple Syrup
- 9 Tbsp Aquafaba (see note)
- 2 tsp Pure Vanilla Extract
- 1 1/4 Cup Dairy Free Milk
- 2 Tbsp Apple Cider Vinegar
- 1 Cup Warm Coffee
- 6 Tbsp Olive Oil or Vegetable Oil
Chocolate Ganache
- 2 Cups Chopped Chocolate
- 2 Cups Coconut Cream (from full fat can)
instructions:
How to cook Irresistible Chocolate Cake
Chocolate Cake
- Preheat the oven to 350 degrees F.
- Mix together the dairy free milk and apple cider vinegar, set aside for 5-10 minutes to create your vegan buttermilk.
- Lightly grease two 9" pie tins or use a variety of sizes which is what I did, one 9", one 8" and one 4-5". Take cacao powder, put it in a sieve and dust the greased cake pans. Tilt and turn to coat the bottom and sides, set aside.
- Over a large bowl place a big sieve, add the dry ingredients through the sieve to get any lumps out and mix together. (Flour, cacao, baking soda, baking powder, salt and dry sugar.)
- Add the wet to the dry (aquafaba, vegan buttermilk, warm coffee, olive oil and syrup) - mix until no lumps remain.
- Pour into the prepared tins. 3 Cups per 9" tin if you do two cakes or 3 cups to the 9", 2 cups to 8" and 1 cup to the smallest and then bake for 30 minutes or until a toothpick comes out clean or it puffs back up when you touch it.
- Cool completely in the pan on a wire rack for an hour or longer.'
- Once cool frost!
- Store in the fridge before serving to keep the frosting stiff.
- Slice and serve!
Chocolate Ganache
- Make this a day in advance for thick spreadable frosting.
- First refrigerate your can of coconut milk overnight.
- The next day scoop the cream off the top, discard the coconut water.
- Heat the cream until it is just below a simmer point, as soon as you see a bubble remove from the heat.
- Pour over the chopped chocolate, cover, set aside for 10 minutes.
- Stir or whiz together until smooth.
- Refrigerate overnight or until firm.
- Use as frosting!
NOTES:
Aquafaba comes from the liquid off of chickpeas. It results in a light airy texture when baking!
