Indulge in this luxurious vegan chocolate cake layered with creamy Nutella-inspired frosting and adorned with crunchy hazelnuts.
Ingredients
Chocolate Cake:
- 480ml Dairy-free milk
- 2 tsp Apple cider vinegar
- 420g Self-raising flour
- 30g Cocoa powder
- 350g Caster sugar
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tbsp Coffee granules mixed with 1/2 tbsp hot water
- 120ml Sunflower oil
Velvety Buttercream:
- 400g Dairy-free block butter (softened)
- 360g Icing sugar
- 80g Cocoa powder
- 100g Vegan chocolate-hazelnut spread
- Dairy-free milk (adjust as required)
Adornment:
- 80g Chopped hazelnuts
- Vegan chocolate-hazelnut spread for extra flavoring
Directions
- Crafting the Cake Base:
- Heat the oven to 180°C fan. Prep three 8-inch cake tins by lining with parchment. If limited to fewer tins, set aside excess batter and bake sequentially.
- Whisk dairy-free milk with apple cider vinegar. Let it sit for 10 minutes to form vegan 'buttermilk'.
- In a broad bowl, mix flour, cocoa powder, sugar, baking powder, and bicarbonate of soda.
- Dissolve coffee granules in hot water.
- Stir the coffee concoction and oil into the 'buttermilk'.
- Pour this liquid mix into the dry ingredients, blending smoothly.
- Distribute the batter equally across the cake tins (about 470g per tin) and de-bubble by gently tapping.
- Bake in the oven's center for 25-30 minutes. They’re perfect when a skewer emerges clean.
- Let the cakes cool a bit in tins, then fully on a rack. Store in a sealed container until frosting.
- Buttercream Bliss:
- Whip the dairy-free butter until it's light and airy. This can be done with stand mixers, hand mixers, or even a regular whisk.
- Introduce icing sugar, cocoa powder, and the vegan chocolate-hazelnut spread. Mix until creamy and adjust texture with dairy-free milk or butter as necessary.
- Assembly and Presentation:
- Set your first cake layer on your serving platform. Top generously with buttercream, evenly spreading with a spatula.
- Optional: Hollow a tiny center in the buttercream, adding 1-2 tablespoons of chocolate-hazelnut spread and sprinkle hazelnuts.
- Continue with the remaining cake layers.
- Gently frost the entire cake with a buttercream base layer, refrigerating briefly for 10-15 minutes.
- Add a thicker, final buttercream layer, carving artistic patterns if desired.
- Final touch: Decorate with chocolate-hazelnut spread and hazelnuts.
Serve your elegant slice of chocolate-hazelnut heaven!
