Triple-Layer Vegan Chocolate Cake with Decadent Chocolate Topping and Raspberry Truffle Delight

 

Ingredients:

For the Chocolate Cake:

- 2 cups all-purpose flour

- 1 cup brown sugar

- 1/2 cup unsweetened cocoa powder

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 1/2 cups almond milk (or other plant-based milk)

- 1/2 cup melted coconut oil

- 2 teaspoons vanilla extract

- 1 tablespoon apple cider vinegar

For the Chocolate Cream:

- 1 1/2 cups canned coconut milk, refrigerated overnight

- 2 cups vegan dark chocolate, chopped

- 2-3 tablespoons maple syrup or powdered sugar (to taste)

For the Vegan Truffles:

- 1 cup vegan dark chocolate, chopped

- 1/4 cup canned coconut milk (solid part)

- 1/4 cup hazelnut spread or peanut butter

- 1 teaspoon vanilla extract

- Cocoa powder or dried coconut for decoration (optional)

Instructions:

For the Chocolate Cake:

1. Preheat the oven to 180°C and line three 20cm cake pans with parchment paper.

2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, mix together the almond milk, melted coconut oil, and vanilla extract.

4. Pour the wet ingredients into the bowl of dry ingredients and mix until smooth.

5. Add the apple cider vinegar and mix quickly until well incorporated.

6. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.

7. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Remove the cakes from the oven and let them cool completely on a wire rack.

For the Chocolate Cream:

1. Remove the refrigerated coconut milk from the fridge and open the can. Use only the solid part of the coconut milk, discarding the liquid.

2. In a double boiler, melt the dark chocolate until smooth and creamy.

3. In a large bowl, whip the solid coconut milk with an electric mixer until soft and fluffy.

4. Add the melted chocolate to the whipped coconut milk and gently fold until smooth.

5. Add the maple syrup or powdered sugar, tasting and adjusting the sweetness to your liking.

For the Vegan Truffles:

1. In a heatproof bowl, melt the dark chocolate over a double boiler until smooth and creamy.

2. Add the solid part of the coconut milk and hazelnut spread (or peanut butter) to the melted chocolate and mix well until smooth and combined.

3. Add the vanilla extract to the mixture and mix until fully incorporated.

4. Transfer the mixture to the refrigerator for about 1-2 hours, or until it becomes firm enough to handle.

5. Take small portions of the mixture and roll them between your hands to form balls. If the mixture is sticky, you can lightly grease your hands with coconut oil.

6. If desired, roll the balls in your preferred decoration ingredients, such as cocoa powder or dried coconut.

Assembly:

1. Place one of the three cake layers on a serving plate.

2. Spread one-third of the chocolate cream evenly over the cake.

3. Repeat the process with the other two cake layers and the remaining chocolate cream.

4. Decoration: If desired, you can decorate the cake with the previously prepared vegan truffles. Place them on the top of the cake or around the edges for a decorative touch.

5. Once the decoration is complete, refrigerate the cake for at least an hour to slightly firm up the chocolate cream before serving.

6. Serve the triple-layer vegan chocolate cake with vegan chocolate cream and vegan truffles as a delicious and decadent dessert that will surely satisfy everyone's taste buds!

With this recipe, you'll be able to prepare a truly spectacular triple-layer vegan chocolate cake, perfect for any special occasion. Enjoy cooking and bon appétit!❤️