"Chocolate B-O-M-B for Christmas eve this cake was literally E-V-E-R-Y-T-H-I-N-G 6 layers of chocolate cake filled with Chocolate Cream and topped with Chocolate Syrup too much chocolate? I don’t think so. "
Triple Chocolate Cake
5
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Triple Chocolate Cake
Cake
Dry ingredients
2 1/2 cups white flour
5 tbsp coconut flakes
1 3/4 cups brown unrefined sugar (or coconut sugar)
1 tbsp vanilla sugar
3/4 cup cacao powder
1/2 cup chocolate chips
1 tsp baking powder
1 tsp baking soda
A pinch of salt
Wet ingredients:
1 cup coconut oil
2 cups almond milk
2 tbsp distilled white vinegar
Cream
250g soy butter
280g almond cream cheese (or soy cream cheese)
3/4 cup icing sugar (or more if needed)
1 tbsp vanilla sugar
2/3 cup cacao powder
Syrup
100g dark chocolate (over 70% cacao)
1 tbsp coconut oil
Directions:
1. I made 3 cakes in order to make 6 layers of chocolate cake. If your oven is small, bake every cake after the previous one is cooked.
2. Cover a 9-inch cake pan with baking sheet.
3. In a bowl pour all the dry ingredients, in another one prepare the wet ingredients.
4. Pour the wet ingredients over the dry ingredients and process with a handmixer until combined.
5. Divide the mixture in 2 parts and pour the cake batter into the prepared pans.
6. Bake in the center of the oven for 50 minutes at 160 degrees. (insert a toothpick in the center of the cake if it comes out clean your cakes are ready).
7. Turn the cake upside down and let it cool down.
8. repeat the previous steps for 2 more cakes.
9. for the cream put all the ingredients into a bowl and mix with a hand mixer until creamy and perfectly combined.
9. Once the cakes are cold, cut them in the half, set a cake layer over a platter and spread 2-3 tbsp of the cream on top. Repeat until there‘s no layer left.
10. for the chocolate topping melt the chocolate and coconut oil and whisk until combined. Using a spoon let the syrup fall over the border of the cake.
11. Let the cake sit in the fridge for 6 hours before serving.