210g of vegan butter
500g of icing sugar
100g dark chocolate
Piping bag and nozzle
Decorative vegan Easter chocolates
Method for the sponge:
1. Preheat the oven to 180 degrees, grease and line two round cake tins
2. Whisk together the milk and apple cider vinegar until fully combined, then set aside for 10 minutes to curdle.
3. Sieve the flour, cocoa powder, sugar and baking powder together into a large mixing bowl
4. Whisk the coconut oil into the milk and vinegar mixture
5. Make a well in the dry mixture and pour in the wet. Fold together to combine, getting as much air in as possible.
6. Split the mixture between your tins and make sure they are level before putting in the oven for between 25-30 minutes. You’ll know they’re ready if the top is springy to the touch and if a knife comes out clean with no wet batter.
7. Turn the sponges out onto a cooling rack and let them cool completely.
Method for the ganache:
1. Melt your chocolate in a glass bowl over a saucepan of water (bain-marie).
2. Mix in your coconut cream
3. Set aside to cool completely (the ganache will thicken as it cools)
Method for the icing:
1. Melt your chocolate in a glass bowl over a saucepan of water (bain-marie).
2. Once fully melted and cooled, whisk in your sugar and butter until it looks like butter icing
3. Place icing into a piping bag
To Construct the Cake:
1. Choose your bottom layer and top layer of sponge. Place the bottom layer on a serving plate or cake stand.
2. Layer a generous spread of the jam over the top
3. Spread your chocolate ganache over the top and place the top layer of sponge on top
4. Pipe icing over your entire cake, using whatever design you fancy to give the top some decoration
5. Pipe a small amount of icing to the base of each chocolate shape and stick to the side of the cake for decoration.
Enjoy! This cake seems as though it has a lot of steps, but it really is quite simple and so delicious!
