Vegan Double Chocolate Cake Food

LOVELETTER CAKESHOP'S VEGAN DOUBLE CHOCOLATE CAKE

Steps:

• Preheat your oven at 350ºF. Grease and flour two 6-inch round cake pans.
• Sift the flour, cocoa, baking powder, baking soda, and salt together into a medium bowl.
• Place the sugar in a separate bowl.
• Add the water, oil, and vanilla in a mixing bowl, and set the mixer on low speed. Slowly add the dry ingredients (except the sugar), and mix until fully incorporated. Add the sugar slowly and mix just until batter is smooth (do not over-mix).
• Pour the batter evenly into the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean.
• Place the chocolate chips in a bowl, and set the bowl over hot water. Melt the chocolate completely.
• Combine the milk beverage and vanilla in a pan over medium-low heat, and cook until simmering. Remove from the stove.
• Pour the melted chocolate into the milk beverage mixture and stir until just combined (over-stirring may cause your ganache to separate).
• Let sit in the refrigerator for 20 minutes or the until ganache is at your desired consistency for spreading on the cake.

DOUBLE CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, brown sugar, cocoa, baking soda, and salt with fork together. Mix in remaining ingredients except chocolate chips and pour into an ungreased 8x8x2-inch baking pan. Sprinkle chocolate chips over batter.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired.

VEGAN CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
• Put the dairy-free milk in a jug and add the vinegar - it will split but don't worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
• To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
• Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.