Sweets and Truffles

Vegan Chocolate Overload Cake

Enjoy making this Delicious Vegan Chocolate Overload Cake as a showstopper for a party or celebration with family and friends.

What is vegan Chocolate Overload Cake?

The Vegan  Chocolate Overload Cake is a delicious chocolate sponge filled and covered with chocolate flavoured non-dairy buttercream using our amazing Natural Flavoured Icing Sugars and topped with non-dairy homemade chocolate shapes.

In addition, you can also try making this delicious non-dairy chocolate overload cake using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

Ingredients 

For the sponge

275g Plain Flour
4 Tbsp Sugar and Crumbs Non- Flavoured Cocoa Powder
300ml Soya Milk
1Tbsp Lemon Juice or Cider Vinegar
3 Tbsp Golden Syrup
150g Vegan Butter
175g Sugar and Crumbs Chocolate Honeycomb Natural Flavoured Icing Sugar
3 Tsp Baking Powder
1Tsp Bicarbonate of Soda
 
For the Filling and Topping
 
250g Vegan Butter
500g Sugar and Crumbs Chocolate Honeycomb Natural Flavoured Icing Sugar
 
Handmade Chocolate Novelties
 
250g Dark Callebaut Chocolate
Chocolate Mould of your choice
 
 
Instructions
 
Melt the 250g Dark Callebaut Chocolate in short burst in the microwave until melted and fill your single chocolate mould and place in the fridge to set.
 

1. Preheat the oven to 160c Gas mark 3, 325F, lightly grease and line 2 x 8-inch sandwich tins.

2. Stir in the lemon juice into the milk and set aside to curdle slightly into buttermilk.

3. In a heatproof bowl over a pan of boiling water melt the butter and golden syrup and then set aside to cool slightly before use.

4. Put the flour, Natural Non-Flavoured Cocoa Powder, baking powder and bicarbonate of soda into a bowl and mix together thoroughly.

5. Pour the Milk and melted butter mixture over the dry ingredients and stir with a spatula until the mixture is a smooth batter.

6. Divide the mixture between the 2 sandwich tins and bake in the oven for 30-35 minute or until the cake tester comes out clean when inserted into the middle of the cakes.

7. Remove from the oven and cool in the tins for 10 minutes before tuning out on to a wire tray to cool completely.

8. To make the buttercream/frosting. Beat the non dairy butter in the mixer until it is light and fluffy. Add the Chocolate Honeycomb or any flavour of your choice to the beaten butter and chop in using a spatula to avoid an icing dust cloud in your kitchen. Turn on the mixer to a low speed until the butter and icing sugar have come together  then turn mixer to medium high speed for no more than 20 seconds. If the frosting appears too thick to spread evenly you can dada  tsp of hot water to loosen it slightly.

9. You can spread the frosting or use a piping bag with a 1M wilton tip between the layers and using a palette knife you can then spread the frosting around the sides and on top of the cake. With the piping bag with the 1M nozzle pipe little rose swirls on the outside edge of the cake.

10. arrange the handmade Chocolates in each of the rose swirls to finish off the cake and then add sparkle by using the Sugarflair finishing sparkle to the cake.

 

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