Imagine the beloved green Quality Street Triangle transformed into a delicious chocolate layer cake. Three layers of the softest chocolate hazelnut sponge are layered with smooth chocolate hazelnut ganache and wrapped in creamy chocolate frosting.
This cake is completely vegan and super easy to make!
The recipe starts with tender, moist chocolate sponge layers made with ground hazelnuts for a subtle hazelnut flavor. Between each layer is smooth hazelnut ganache (just like the inside of a Green Triangle!), all tied together with a rich chocolate ganache frosting.
This cake features three layers of the softest chocolate hazelnut sponge, layered with smooth chocolate hazelnut ganache, and wrapped in a creamy chocolate frosting. It’s completely vegan and easy to make.
Vegan Quality Street Green Triangle Chocolate Cake
This Quality Street Green Triangle Chocolate Cake is inspired by the beloved green Quality Street Triangle. It features three layers of tender chocolate hazelnut sponge, smooth hazelnut ganache, and creamy chocolate frosting.
Quality Street Green Triangle Chocolate Cake
Ingredients
Chocolate Hazelnut Sponge:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- ¾ cup cocoa powder
- 1 cup ground hazelnuts
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- 1 cup strong brewed coffee cooled
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Hazelnut Ganache:
- 1½ cups dairy-free dark chocolate chips
- ¾ cup canned coconut milk full-fat
- ½ cup hazelnut butter or smooth nut butter of choice
- 1 tsp vanilla extract
Chocolate Frosting:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ½ cup cocoa powder
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Prepare the Chocolate Hazelnut 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, ground hazelnuts, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, cooled coffee, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar 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 Hazelnut 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.
- Stir in the hazelnut butter and vanilla extract until well combined.
- Allow the ganache to cool slightly before using.
Prepare the Chocolate 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 vanilla extract and plant-based milk (one tablespoon at a time) until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of hazelnut ganache over the cake layer.
- Repeat with the remaining layers, finishing with a layer of ganache on top.
- Spread the chocolate frosting evenly over the top and sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, indulgent cake!
Notes
- Ground Hazelnuts: You can grind hazelnuts in a food processor until fine. Be careful not to over-process or you’ll end up with hazelnut butter.
- Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy texture.