Hot Chocolate Cake
Ingredients
Hot Chocolate Sponge:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- ¾ cup cocoa powder
- ¼ cup hot chocolate powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- 1 cup warm water
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
Vanilla Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 2 tsp vanilla extract
Chocolate Sauce:
- 1 cup dairy-free dark chocolate chips
- ½ cup canned coconut milk full-fat
Hot Chocolate Ganache:
- 1½ cups dairy-free dark chocolate chips
- ¾ cup canned coconut milk full-fat
- 2 tbsp hot chocolate powder
Topping:
- Vegan marshmallows
Instructions
Prepare the Hot Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, hot chocolate powder, baking powder, baking soda, and salt.
- In another bowl, mix the dairy-free buttermilk, warm water, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- 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 Vanilla Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk (one tablespoon at a time) until the frosting reaches a spreadable consistency.
Prepare the Chocolate Sauce:
- In a small saucepan, heat the canned coconut milk over medium heat until it begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips, stirring until smooth.
- Allow the sauce to cool slightly.
Prepare the Hot Chocolate Ganache:
- In a medium saucepan, heat the canned coconut milk until it begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips and hot chocolate powder, stirring until smooth.
- Allow the ganache to cool slightly before using.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of vanilla buttercream over the cake layer.
- Drizzle some chocolate sauce over the buttercream.
- Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.
- Pour the hot chocolate ganache over the cake, allowing it to drip down the sides.
- Top with vegan marshmallows.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, indulgent cake!
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Hot Chocolate Powder: Use your favorite vegan hot chocolate powder for the best flavor.
- Serving: This cake is best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.