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Sunday, 14 June 2020

Chocolate Dalgona Cake recipe

Vegan.

We have a double celebration happening today.
It's my birthday, I am officially 24 and I just hit 100,000 followers on Instagram

Who knew this would happen on the same day, crazy!!!

I want to say a huge thank you to everyone who supports and follows me. It means the absolute world! 
I wanted to make a cake to celebrate both occasions.


Say hello to the most scrumptious cake EVER!!!
Chocolate sponge cakes with baked cookie dough,  creamy chocolate buttercream topped with Dalgona whip, sprinkles, and sparkles- obviously. 

No-one can resist a delicious cake?!
  • Moist
  • Rich
  • Creamy
  • Perfectly sweet


My favourite flavours are chocolate & coffee, so I decided to combine both in a different way.
I haven't seen dalgona used this way before, so this is very exciting.

What else do you dunk into coffee....COOKIES! 
I pressed my vegan cookie dough into the cake batter before baking so you get chunks of baked cookie dough in the cake. It's phenomenal, I'm surprised I haven't done it sooner! 

I whipped up a batch of fresh dalgona whip, added it into a piping bag and piped swirls on top of the cake and let me tell you... it's so yummy! 

I never thought I'd reach 1k over on my Instagram, let alone 100,000. I am so appreciative towards everyone who supports me. 
Began or not, my blog and Instagram is welcome to all who have a passion for baking (and food obviously)- haha!

Id love it for you to join my journey.

Preparation: 20 minutes
Baking time: 28-30 minutes
Serves: Approximately 10-12
Level: Medium
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Ingredients for the cake
-480ml of dairy-free milk 
 -2 teaspoons of apple cider vinegar
-420g of self-raising flour
-2 tablespoons of cocoa powder
-470g of caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of vegetable oil / melted coconut oil 

Ingredients for the chocolate frosting
-250g of dairy-free butter
-500g of icing sugar
-3 tablespoons of cocoa powder
-1 teaspoon of vanilla extract
-1 tablespoon of dairy-free milk (optional)

Ingredients for the dalgona swirls
-5 tablespoons of coffee granules
-5 tablespoons of sugar
-5 tablespoons of hot water
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Method (cakes)
1. Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

3. In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

4. Add the oil into the 'buttermilk' and whisk to combine.

5. Add the wet ingredients into the dry ingredients and mix.

6. Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.

7. Press chunks of cookie dough into the batter (optional).

8. Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

9. Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

Method (chocolate frosting)
1. In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar, cocoa powder, and vanilla extract.

2. Stack and fill the cakes with chocolate buttercream and crumbled pieces of cookie dough (optional), then crumb coat the whole cake and pop into the fridge to set. 
This will take 10-15 minutes.

3. Add a layer of the chocolate buttercream and using a spoon or spatula, swirl the buttercream around to create texture.

Method (dalgona)
1. In a bowl, add in the coffee, granulated sugar, water and cocoa powder.

2. Whisk vigorously for around 5-8 minutes until thick and creamy.

3. Transfer the dalgona into a piping bag fitted with a large star tip nozzle and pipe swirls on top of the cake.

Decorate with vegan sprinkles (optional).

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

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