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.