Loveletter Cakeshops Vegan Double Chocolate Cake Recipes

LOVELETTER CAKESHOP'S VEGAN DOUBLE CHOCOLATE CAKE

Loveletter Cakeshop's Vegan Double Chocolate Cake image

Brandon's recipe makes more of a thin ganache. For a thicker, fluffier ganache, see the option at the bottom of this recipe.

Provided by Chef Brandon Baker

Categories Dessert

Time 55m

Yield 2-layer, 6-inch cake

Number Of Ingredients 12

Ingredients

1¾ cups all-purpose flour
¾ cups cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1¼ cups sugar
1⅛ cups warm water
½ cup vegetable oil (can sub another oil)
4 teaspoons vanilla extract
7 ounces dairy-free dark chocolate chips
½ cup plain dairy-free milk beverage
2 teaspoons vanilla extract

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.

Nutrition Facts : Nutrition Information Serving size 1/10 cake (1 slice) Calories

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