3 layers of vegan chocolate sponge cake, with a ‘Nutella’ core, pink vanilla buttercream and fondant details.
This is the only pig you should eat…a cake one!
Preparation- 1 hour
Baking time- 28-30 minutes
Serves- Approximately 10-12
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 golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-500g of icing sugar
-Pink food gel
-Dairy-free milk (if needed)
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 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’.
Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 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.
Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- 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.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.
Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.
Step 2- Add in the pink food gel and mix until combined.
Step 3- Stack and fill the cakes with the pink buttercream.
I added a teaspoon of vegan ‘Nutella’ spread in between each layer of cake (optional).
Step 4- Add a chocolate cupcake to the top of the cake and cover in a smooth layer of buttercream. This creates the 3d head for the Pig.
If you don’t want to make chocolate cupcakes, you can make an extra batch of buttercream and pile it on top of the cake to resemble the Pig’s head.
Step 5- Crumb coat the whole cake with the buttercream and pop into the fridge to set.
This will take around 1 hour.
Step 6- Add a thick layer of buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.
Step 7- Place a small amount of buttercream into a piping bag fitted with a round nozzle and pipe two peaks for the pigs ears.
Step 8- Roll out two small balls of black fondant for the eyes, and two even smaller balls for the nostrils.
Roll out a log of pink fondant and shape into a curl for the tail.
Roll out 4 balls of pink fondant and form into the trotters.
Roll out an oval shape in pink fondant for the nose.
Attach everything with buttercream.
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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