Chocolate Celebration Cake Recipe
This recipe is rated 5.0 out of 5.
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Kid-friendly
Baking
Comfort food
Entertaining
Desserts
Friend’s birthday? Important holiday? Tuesday? Once you try this rich, moist beauty, and discover how easy it is to make, you’ll be looking for reasons to celebrate the smallest things.
You will need
Serves 8
Chocolate cake
- 1 cup self raising flour
- 1 cup caster sugar
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon coffee powder*
- 1/2 cup soy milk
- 1/4 cup olive oil
- 75g silken tofu, pureed
- 1/2 cup boiling water
Chocolate frosting
- 200g plant–based butter (nut based preferred)
- 350g icing sugar
- 175g dark chocolate, melted
Recipe: Monica Mignone
Directions
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Step 1
Pre-heat oven to 180°C. Grease two 6–inch cake tins, line with baking paper and set aside.
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Step 2
Add flour, sugar, cocoa powder, salt and coffee powder into a large mixing bowl. Whisk to combine, and then set aside.
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Step 3
In a separate bowl, add milk, oil and tofu and whisk to combine.
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Step 4
Pour wet ingredients into dry ingredients and fold to combine.
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Step 5
Slowly pour boiling water into mixture and whisk well to combine.
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Step 6
Divide batter between evenly between the two cake tins and bake for 15–20 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. (Cakes must be completely cool when you ice them, or the icing will melt when placed on cake.)
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Step 7
Meanwhile, to prepare the icing, add plant-based butter to a stand mixer with a paddle attachment and beat for 4–5 minutes or until pale and fluffy.
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Step 8
Add icing sugar slowly and continue beating until smooth.
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Step 9
Slowly pour in the melted chocolate, continuing to beat until mixture is smooth.
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Step 10
To assemble, place one cake on a cake board. Spoon frosting mixture into a piping bag with a star nozzle attachment. Carefully pipe spots of icing until the entire cake is covered.
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Step 11
Top with second cake and repeat the piping process.
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Step 12
Pat yourself on the back for making such a stunning and delicious dessert!
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Hot tip!
*Adding coffee powder to chocolate baked goods is a great trick for bringing out the richest chocolate flavour!
Recipe: Monica Mignone
