A rich, fudgy and super moist two-layer chocolate sponge cake filled and spread with luscious chocolate cream cheese buttercream. Top this vegan showstopper cake with the best Chocolate Hazelnut ganache and more hazelnuts and berries for a real treat that is easy to make with simple ingredients. This mud-cake is great for birthdays, parties and celebrations.
By Nourishing Amy
Vegan Chocolate Hazelnut Fudge Cake
Prep Time: 20 minutes
Serves: 10 People
1½ cups plant-based milk
1 tbsp apple cider vinegar
⅓ cup caster sugar
⅓ cup light brown sugar
1 cup thick coconut cream
¼ cup olive oil
1½ cups + 1 tbsp flour
½ cup cocoa powder
½ cup ground hazelnuts (or almonds)
1 tsp baking powder
½ tsp baking soda
A pinch of salt
1 ½ tbsp espresso coffee (or 1 tsp coffee dissolved in 1 tbsp boiling water)
⅓ cup vegan butter, softened
¼ cup vegan cream cheese
2 cups confectioner’s sugar
4 tbsp cocoa powder
¾ Divine Dark Hazelnut Chocolate bar, chopped small
¼ cup coconut cream*
*for the coconut cream: chill 1 can of full-fat coconut milk in the fridge overnight. Without shaking the tin, remove the lid and scoop off 1/4 cup of the solid cream part. Keep the leftover cream and liquid for smoothies and soups.
Hazelnuts, berries, extra chopped chocolate
Line and grease two 8-inch round cake pans and preheat the oven to 350F.
Prepare the buttermilk: stir the milk and vinegar together and leave to curdle for 5 minutes.
For the cake batter: add the buttermilk, both sugars, yogurt and oil to a large mixing bowl and whisk till smooth. Sift in the flour and cocoa powder and add the ground hazelnuts, baking powder, baking soda and salt. Begin to whisk and then add in the coffee and whisk again till smooth and thick.
To bake: equally divide the batter between the two tins and smooth over the tops. Place in the oven for 26-28 minutes, until an inserted skewer comes out basically clean and they are well risen and firm to touch.
Allow to cool: first in the pans for 10 minutes and then carefully remove and cool fully on a wire rack.
When ready to decorate: if the cakes have domes slightly, slice off the tops so the cakes are flat. You can now store them in the fridge to make them easier to frost.
Make the buttercream: beat together the butter and cream cheese in a freestanding mixer or using an electric handheld mixer till smooth. Gradually beat in the confectioner's sugar and cocoa powder until fully incorporated and beat again for 1-2 minutes until really fluffy. Add 1-2 tbsp milk, if needed to make it thinner.
Make the ganache: add the chocolate and coconut cream to a bowl and microwave in 10 second increments until melted and whisk till smooth. Warm again until it is pourable but still quite thick.
To decorate: place one cake down and cover with half of the buttercream. Top with the second cake and spread with the remaining buttercream. Pour over the ganache and spread it gently over the top. Decorate with berries, hazelnuts and extra chocolate.