Indulge in the rich flavors of coffee and chocolate with this sumptuous cake, designed to be the perfect addition to your weekend festivities. Crafted with a harmonious blend of airy sponge and luscious cream, each bite promises a moment of pure pleasure. The recipe meticulously combines quality ingredients to create a cake that’s not only visually appealing but also a delight to your taste buds.
Why You’ll Love This:
This cake stands out for its exquisite blend of intense coffee and rich chocolate, balanced with a light, dairy-free cream. It’s a testament to how delightful dairy-free desserts can be, without compromising on taste or texture. Perfect for coffee lovers and chocolate aficionados alike, it’s designed to impress at any gathering.
Perfect Occasion:
Ideal for weekend gatherings, family celebrations, or as a sophisticated finish to a dinner party. It’s also a wonderful treat for those quiet weekend moments when you crave something sweet and comforting. This cake brings a touch of elegance to any occasion, making it memorable.
Decoration Tips:
Garnish with finely grated dark chocolate to add a touch of sophistication and enhance its visual appeal. For an artistic finish, create a marbled effect with the chocolate blend before baking. Serve on a chic cake stand, accompanied by fresh berries or a dusting of powdered sugar for that extra flair.
Cake Ingredients:
- 5 eggs
- 1 cup of granulated sugar (200g)
- ¼ cup of brown sugar (60g)
- 1 cup of oil (200g)
- 2 cups of self-raising flour (260g)
- 2 tablespoons of coffee
- ½ cup of water (120g)
Chocolate Mixture Ingredients:
- 3.5 ounces of dark chocolate (100g)
- ½ cup of plant-based cream (100g)
- ½ cup of the cake batter
Cream Ingredients:
- 1 cup of plant-based cream (250ml)
- 2 tablespoons of vanilla pudding mix
For Decoration:
- 2.1 ounces of grated dark chocolate (60g)
Instructions:
- In a mixer bowl, whisk eggs on medium speed. Gradually add granulated and brown sugars, whipping until light and fluffy (about 8 minutes). Mix in oil, then gently fold in flour, soluble coffee, and water until smooth.
- For the chocolate mixture, combine chocolate and plant-based cream in a bowl. Microwave in short bursts until melted, then mix in half a cup of the cake batter until uniform.
- Preheat the oven to 356°F (180°C) on convection setting. Pour the cake batter into a greased 22x30cm rectangular pan. Drizzle the chocolate mixture in rows and use a skewer to create a marbled effect. Bake for about 40 minutes or until a skewer comes out with moist crumbs.
- Let the cake cool completely.
- For the cream, whip the plant-based cream in a mixer, add the vanilla pudding mix, and beat until stable.
- Spread the cream over the cooled cake, smooth with a spatula, and sprinkle with grated dark chocolate.
Enjoy this divine dairy-free delight and let it be the highlight of your weekend!
