Luxurious Vegan Chocolate Truffle Cake

On a scale of deliciousness from 1 to 10, this vegan chocolate truffle cake is off the charts. With melt-in-mouth chocolate sponges, fluffy vegan chocolate frosting and absolutely stunning decorations, it's the perfect showstopper for all occasions. In fact, this may very well be the ultimate vegan chocolate cake!

Ingredients:

For hazelnuts chocolate shards:

• 150g dark chocolate, chopped
• 120g hazelnuts, toasted in a pan and roughly chopped

For vegan chocolate sponges (makes 3x6" sponges)

• 400g plain flour
• 3 tsp baking powder
• 3 tsp baking soda
• 65-85g cocoa powder, depending on how intense you want the flavour to be
• 450g sugar
• ½ tsp salt
• 360ml cups almond milk, room temperature or other non-dairy milk of choice
• 90ml melted coconut oil
• 180ml warm water
• 1½ tbsp lemon juice

For vegan chocolate frosting:

• 250g dark chocolate , chopped
• 400g coconut cream, divided
• 60g -125g icing sugar, depending on how sweet you want the frosting to be
• 1-2 tsp vanilla extract

For vegan chocolate ganache:

• 50g dark chocolate, chopped
• 100g coconut cream

Method:

For the vegan chocolate truffles:  

Refer to:

https://yummymummyrecipes.blogspot.com/2019/09/vegan-chocolate-truffle.html

For hazelnut chocolate shards:  Cover a baking sheet or a shallow baking tray with a smooth layer of cling film.

In a heat-proof bowl above a pot of simmering water, melt 2/3 of the chopped dark chocolate until it reaches 55°C. Remove from the heat and mix in the rst of the chopped chocolate. Stir gently until the chocolate completely dissolves- this will lower the temperature of the chocolate.

Heat the chocolate over the pot of simmering water up to a temperature of 32°C, then pour it immediately onto the baking sheet/tray lined with cling film. Gently spread it into an evenly thin layer by tilting the baking sheet/tray in all directions.

Scatter the chopped roasted hazelnuts onto the chocolate and allow to set. If the chocolate has been tempered properly, it will set within a few minutes at room temperature and will have a glossy shine. Don't refrigerate the chocolate.

Allow the chocolate to firm up for at least 1-2 hours( while you make the rest of the cake) Then, cut into triangles that you will use to decorate the cake.

For vegan chocolate sponges:  Pre-heat the oven to 180°C/160°C for fan oven. Line 3 6 inch round cake tins with baking paper.

Sift together the flour, baking powder, baking soda and cocoa powder. Add sugar and salt, and whisk well so that the dry ingredients are evenly distributed.

Combine the almond milk or other on-dairy milk of choice, melted coconut oil, warm water and lemon juice. Pour the wet into the dry ingredients and whisk well until you get a smooth batter.

Distribute the cake batter evenly between the three lined cake tins. Bake in the pre-heated oven for 40 minutes, or until an inserted toothpick comes out clean.

Allow to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.

For vegan chocolate frosting:  Place the chopped dark chocolate into a heat-proof bowl. Heat 1 cup of coconut cream until only just boiling (either on the stove or in the microwave), then pour it over the chocolate.

Leave it to stand for 2-3 minutes, then stir well until you have get a smooth glossy ganache. Allow to cool. Combine the ganache with 1 cup of coconut cream, and whip (either by using hand mixer or using a stand mixer with whisk attachment) until fluffy. The frosting will get a bit lighter in colour as air is incorporated.

Add the icing sugar and vanilla extract, and whisk until evenly incorporated into the frosting. Set aside.

For vegan chocolate ganache:  Place the chopped dark chocolate into a heat-proof bowl. Heat the coconut cream until only just boiling (either on the stove or in the microwave), then pour it over the chocolate.

Allow to stand for 2-3 minutes, then stir well until you get a smooth glossy ganache. Set aside and allow to cool slightly.

Assembling and decorating the cake:

Layer the sponges and frosting on a cake stand of choice in the order:

sponge-frosting-sponge frosting-sponge. Then, frost the outside of the cake with the remaining chocolate frosting, creating an even smooth layer.

Chill the cake in the fridge for about 30 minutes.

Check the consistency of the chocolate ganache. It should be runny enough to drip, but not too hot (otherwise it will melt the frosting). If it is too thick, heat it up briefly in the microwave. For the easiest ( and prettiest) drip, transfer the chocolate ganache into a squeeze bottle.

Create the chocolate drip: first allow the chocolate ganache to gently run down the sides, then fill out the top of the cake by drizzling on  more ganache and smoothing it out with an offset spatula.

Use the hazelnut chocolate shards and the truffles to decorate the top of the cake.

Enjoy!!