Vegan Mocha Cake with Mocha Ganache

Ingredients:

Mocha Cake:

• 1 1/4 cup (300 mL) vegan buttermilk, room temperature
• 3 cups (375 g) all-purpose flour or gluten-free 1:1 baking flour, sifted
• 1 cup (95 g) all-natural cocoa powder, sifted
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 3/4 cups (350 g) granulated sugar
• 1/3 cup (110 g) light brown sugar
• 1/2 cup (113 g) unsalted vegan butter, melted and cooled
• 1 cup (220 g) dairy-free yogurt, room temperature
• 1 tsp vanilla extract
• 1 tbsp espresso powder (decaf if desired)
• 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup brewed coffee)

Mocha Ganache:

• 1 batch vegan chocolate ganache
• 1 tbsp dissolvable espresso powder (decaf if desired)
• Vegan chocolate shavings for decoration

Instructions:

1. Preparation: Start by preheating your oven to 350°F (177°C). Line a 9×9 inch baking pan with parchment paper (or use three 8-inch cake pans for a layer cake).
2. Vegan Buttermilk: If you haven’t prepared the vegan buttermilk yet, do so according to the instructions you have.
3. Wet Ingredients: In a large bowl, combine granulated sugar, brown sugar, melted vegan butter, dairy-free yogurt, vanilla extract, espresso powder, and hot coffee. Whisk until well combined.
4. Dry Ingredients: Whisk in the cocoa powder, baking powder, baking soda, and sea salt to the wet mixture, ensuring no lumps remain.
5. Finish the Batter: Add in the sifted flour and vegan buttermilk. Whisk until just combined and there are no dry streaks of flour.
6. Baking: Pour the batter into your prepared pan. For a 9×9 inch pan, bake for 50-55 minutes. If you’re making a layer cake or using a 9×13 inch pan, adjust the baking time accordingly (30-35 minutes for layers, 35-40 minutes for a sheet cake).
7. Mocha Ganache: While the cake bakes, make the vegan chocolate ganache and stir in the espresso powder. Place it in the fridge to thicken, stirring every 30 minutes to check consistency.
8. Cooling: After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Frosting: Once the cake is cool, frost it with the thickened mocha ganache, spreading evenly to the edges.
10. Decoration: Garnish the frosted cake with vegan chocolate shavings or chocolate-covered espresso beans.
11. Enjoy! Slice the cake and serve it as a delightful treat.

Notes:

• Room temperature ingredients are crucial for the right consistency and texture. Vegan butter should be around 65°F, and dairy-free yogurt should be around 70-72°F.
• Ensure the cake is completely cool before frosting to prevent the ganache from melting.

This vegan mocha cake promises a satisfying fusion of chocolate and espresso flavors in every bite, topped with a rich and creamy mocha ganache. Enjoy baking and savoring your dairy-free dessert!