Two layers of light and fluffy double chocolate stout cake studded with chunks of dark 70% chocolate sandwiched with thick and creamy vegan buttercream frosting and topped with chocolate shards and more cocoa powder. This special cake is naturally vegan, easy to make and great for celebrations with friends and family. If you haven't purchased your Chocolate Stout yet - here's the link: https://www.toastale.com/item/...
By Nourishing Amy
Vegan Double Chocolate Stout Cake
Prep Time: 60 x minutes + cooling
Serves: 12 People
Ingredients
240ml Toast Chocolate Stout
240ml plant-based milk
1 tbsp lemon juice
120ml sunflower oil
1 tsp vanilla
250g plain flour
120g cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
100g caster sugar
100g light brown sugar
150g Dark 70% Chocolate, in chunks
200g vegan butter
500g icing sugar
Method
Step 1
Preheat the oven to 160Fan/180C and line 2 x 8-inch round (20cm) cake tins.
Step 2
Stir together the plant-based milk and lemon juice and leave to one side.
Step 3
Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl. Whisk in both sugars
Step 4
To the milky mix, whisk in the Toast Chocolate Stout, sunflower oil and vanilla.
Step 5
Pour the wet mixture into the mixing bowl and whisk to a thick batter. Fold in the chopped chocolate.
Step 6
Divide between the two cake tins and bake for 30-35 minutes or until firm to touch and as inserted skewer comes out clean.
Step 7
Allow to cool for 10 minutes, remove from the tins and cool fully on a wire rack.
Step 8
Make the frosting, by mixing with an electric whisk or in a blender the vegan butter and icing sugar until thick and glossy.
Step 9
Spread half the frosting over one cake, sandwich the other cake on top and spread over the remaining frosting. Decorate with chopped chocolate shavings and cocoa powder.
Step 10
Why not enjoy a slice with a glass of Chocolate Stout, best served between 9-12 Celsius to bring out the vanilla notes.
