Dessertsdeliciouslyella
Chocolate Cake
Irresistibly spongy and moist, this classic chocolate cake is perfect for a birthday, afternoon tea or weekend treat.
👥 12 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●blender
📝 Preparation Steps
1
Heat oven to 180°C / 160°C fan / 350°F and line 2 x 18cm / 7″ round cake tins with baking parchment. Place the cashews for the icing into a bowl and cover with freshly boiled water. Set aside to soak.
2
Put the flour, baking powder, cocoa powder and coconut sugar into a bowl, along with a pinch of salt, and mix until combined.
baking powder1 teaspooncoconut sugar8 oz
3
Gradually stir the soya milk, oil and vinegar into the flour, to form a smooth mixture. Divide the mixture evenly between the prepared tins and bake for 25–⏱️ 30 minutes until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for ⏱️ 10 minutes; then remove onto a wire rack to cool completely.
4
To make the icing, drain the cashews and place into a NutriBullet or high-speed blender, along with the cacao powder and syrups. Blend for 4–⏱️ 5 minutes until smooth and creamy, stopping to scrape down the sides of the blender as needed.
cacao powder4 tablespoons
5
To assemble the cake, place 1 of the cakes onto a serving plate. Dollop just less than ½ of the icing on the top, spreading it out and leaving a 1cm / ½″ border. Sandwich the other cake on top and spread the remaining icing over the top and sides of the cake. Sprinkle with cacao nibs, if desired.
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