Chocolate Butterscotch Cake
Ingredients
Chocolate Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- 1 tbsp apple cider vinegar to make buttermilk
- 1 cup water
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
Butterscotch Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- 1 cup canned coconut milk full-fat
- 1 tsp vanilla extract
- 1 tsp sea salt
Chocolate Butterscotch Frosting:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ½ cup cocoa powder
- ½ cup butterscotch sauce from above
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Whipped Chocolate Ganache:
- 2 cups dairy-free dark chocolate chips
- 1 cup canned coconut milk full-fat
- 1 cup dairy-free whipping cream coconut cream or soy whipping cream
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a measuring cup, combine the plant-based milk with the apple cider vinegar and let it sit for 5 minutes to create dairy-free buttermilk.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the dairy-free buttermilk, water, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Butterscotch Sauce:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.
- Remove from heat and stir in the vanilla extract and sea salt.
- Allow the sauce to cool to room temperature.
Prepare the Chocolate Butterscotch Frosting:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Add the butterscotch sauce and vanilla extract, mixing until well combined.
- Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Prepare the Whipped Chocolate Ganache:
- In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips, stirring until melted and smooth.
- Allow the ganache to cool to room temperature.
- In a large bowl, whip the dairy-free whipping cream until soft peaks form.
- Gently fold the chilled ganache into the whipped cream until well combined and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of chocolate butterscotch frosting over the cake layer.
- Drizzle a generous amount of butterscotch sauce over the frosting.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining chocolate butterscotch frosting evenly over the top and sides of the cake.
- Spread the whipped chocolate ganache over the top of the cake for a beautiful finish.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, moist, and indulgent Chocolate Butterscotch Cake!
Notes
Tips for Making the Best Sponge
- Use Buttermilk: The acidity in buttermilk helps break down gluten and proteins in cakes to make them more tender. Make a dairy-free alternative by adding vinegar to dairy-free milk.
- Don’t Overmix: Overmixing can cause dense, tough, or deflated cakes. Mix until just combined.
- Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.
- Weigh Your Ingredients: Follow the exact recipe and weigh your ingredients for consistent results.
- Don’t Overbake: Keep an eye on your cakes and test for doneness with a toothpick to avoid overbaking.