mocha layered chocolate cake from @recipebyrosie
A super moist dark chocolate cake layered with rich chocolate ganache and silky espresso frosting. perfect for coffee and chocolate lovers.
self raising flour
dark cocoa powder
baking powder
dairy free milk + 1 tsp vinegar
dairy free yogurt
neutral oil
instant espresso dissolved in 1 tbsp boiling water
dairy free cream cheese
vegan vanilla protein powder
maple syrup
dairy free yoghurt
espresso dissolved in 1 tbsp boiling water
coconut milk
dark chocolate
1. preheat the oven to 170 2. Line two round cake tins 3. Mix together milk and vinegar - set aside to thicken. 4. Mix together wet ingredients in a bowl. sift in the dry ingredients. gently mix. 5. Divide batter between the two tins and then bake for 20-25 mins. 6. Whisk together the frosting. 7. Make the ganache by finely chopping chocolate and place into a bowl. bring cream just barely to a simmer and pour over chopped chocolate. cover with plastic wrap and let stand 2 mins. stir gently with a spatula until combined and smooth. allow to cool. 8. Spread frosting over the bottom sponge then pipe some of the ganache in the centre. top with the other sponge and then frost. using a small spoon, place dollops of ganache around the top edges of the cake, allowing some to drip down. fill in the top of the cake with more ganache and spread evenly with an offset spatula. pop into the fridge to set.
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