Ingredients:
Dry Ingredients
2 1/4 cups cake flour *270
1/2 cup cocoa powder *55g
1 tsp baking powder
3/4 tsp baking soda
1 tsp instant coffee powder
1/2 tsp salt
Wet ingredients:
2/3 cup dairy free yogurt *160g
160g dairy free butter
1 cup sugar of choice *200g
1 1/4 cups almond milk *300g
Method:
Whipped Chocolate Ganache Frosting
Combine 200g melted dark chocolate and 150g full fat coconut cream, stir until combined. Cover with plastic wrap and refrigerate overnight. (Ganache should be thick and spoonable)
100g dairy free butter, softened
1 to 1 1/2 cups powdered sugar, sifted
Preheat oven to 180c. Grease layer cake pans. Set aside.
In a large bowl, whisk the dry ingredients together until combined. Set aside.
In a stand mixer, cream together butter, sugar and yogurt. Add in half of the flour mixture mix on low. Add in almond milk and the remaining flour mixture, Mix on medium speed for about 1-2 mins or until smooth.
Slowly pour the batter into prepared pans. Tap gently against the counter to release air bubbles.
Bake for 20-25 mins. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cake onto a rack with parchment paper and cool completely.
Frosting:
Combine butter and 300g chocolate ganache in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 3 mins. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 mins until smooth.
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