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Chocolate Butterscotch Cake

Course Dessert

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

  1. 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.
  2. Don’t Overmix: Overmixing can cause dense, tough, or deflated cakes. Mix until just combined.
  3. Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.
  4. Weigh Your Ingredients: Follow the exact recipe and weigh your ingredients for consistent results.
  5. Don’t Overbake: Keep an eye on your cakes and test for doneness with a toothpick to avoid overbaking.