Vegan Chocolate-Hazelnut Dream Cake

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

1. 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.
2. 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.
3. 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!