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Wednesday, 6 January 2021

Vegan Chocolate Fudge Cake

This is a paid collaboration with Nestle, Carnation.

Master the classic chocolate cake with this easy and fully vegan chocolate fudge cake with 2 layers of delicious and ultra-rich chocolate sponge with a whipped chocolate fudge frosting. The perfect cake for Veganuary celebrations! 

This 'melt in your mouth' cake is utterly divine and very indulgent. You won't be able to tell it's vegan, plus it's easy to make!

The chocolate buttercream frosting is extra rich and decadent, due to it being loaded with a 'whole lotta' melted dark chocolate- yum! 

When it comes to decorating this cake, less is more in my opinion. Keep things simple with a rustic coating, some swirls and a sprinkle of grated dark chocolate. I think this cake speaks for itself without needing any fancy decorations. Plus.. it means you get to dig into it quicker- it's a real win-win situation!

How to get that fudgy texture and flavours?
In order to create the most indulgent chocolate fudge cake EVER, you'll want to use high-quality dark chocolate alongside a vegan condensed milk.
The Carnation Vegan Condensed Milk Alternative is perfect for adding into bakes. This cake uses the Vegan Condensed Milk Alternative in the sponge and frosting for ultra gooeyness and fudginess. It works a dream and makes the cake moist. This cake will certainly impress anyone you make it for!

For more information about product placement and partnerships, check out my Disclosure Policy).


Check out my Millionaires Bars featuring Carnation Condensed Milk here:

Preparation: 20 minutes
Baking time: 40-45 minutes
Serves: 12
Level: Easy

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Ingredients for the sponge
  • 100g of Carnation Vegan Condensed Milk Alternative
  • 175g of Light soft brown sugar
  • 250g of Plain flour
  • 35g of Cocoa powder
  • 1/2 teaspoon of Bicarbonate of soda
  • 1 teaspoons of Baking powder
  • 250ml of Unsweetened vegan milk alternative
  • 100ml of Vegetable oil
  • 2 teaspoons of Vanilla extract

Ingredients for the chocolate buttercream
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Method (chocolate cakes)
1. Preheat oven to  160°C, (140°C for fan ovens), Gas Mark 3 and line 2 18cm, 7 inch round cake tins with greaseproof paper.

2. Add all of the chocolate sponge ingredients into a medium-sized mixing bowl and mix together until fully combined and smooth.

3. Divide the mixture between the tins and bake for about 40-45 minutes or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

4. Allow the cakes to cool in the tins for 10 minutes, then turn the cakes onto a rack to cool completely.

Make the frosting while the cakes cool. 

Method (chocolate fudge frosting)
1. Using a bain-marie, fill a saucepan ¾ full with water and place a heatproof bowl on top. Add in the dark chocolate and melt until smooth.
Allow to cool.

2. Beat together the Carnation Vegan and the vegan butter until creamy and smooth. You can use a hand whisk or a stand mixer fitted with a balloon whisk attachment.

3. Add in the icing sugar, cocoa powder, vanilla extract and cooled down melted dark chocolate. 
Beat together until smooth.
TIP: Chill for 30 minutes then re-whip for a thick spreadable icing, adding extra icing sugar if it’s not thick enough to spread.

4. To assemble the cake: place one half of the cake onto a cake stand or plate, spread just under half the chocolate frosting on top then sandwich with the other cake and use the remaining frosting to coat the outsides of the cake. An leftover can be added into a piping bag fitted with a star tip nozzle and piped swirls around the top edge of the cake.

Decorate with chocolate shavings, berries or dairy-free ice-cream!

Serve fresh, or store in a sealed container in the fridge. Allow to come to room temperature before serving.



Check out the new Carnation Vegan Condensed Milk Alternative here.
This is a paid collaboration with Nestle.
 A huge thank you to Nestle Carnation for collabing on this recipe with me!

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