for the cake
- 480ml of dairy-free milk (I use unsweetened almond milk)
- 2 teaspoons of apple cider vinegar
- 420g of self-raising flour
- 2 tablespoons of cocoa powder
- 470g of golden caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 120g of coconut oil (melted)
for the buttercream
- 210g of dairy-free butter
- 600g of icing sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of dairy-free milk (I use unsweetened almond)
- Cocoa powder
- Biscoff spread (melted)
- Preheat the oven to 180 degrees Celsius and oil three 6 inch cake pans.
- Whisk together the dairy-free milk and apple cider vinegar in a mixing bowl until thoroughly blended. Allow 10 minutes for the curd to curdle. As a result, a vegan ‘buttermilk’ is created.
- Sift together the flour, cocoa powder, sugar, baking powder, and bicarbonate of soda in a large mixing basin. To blend, whisk everything together thoroughly.
- In a separate bowl, mix together the melted coconut oil and the ‘buttermilk.’
- Combine the wet and dry ingredients in a mixing bowl.
- Fill the lined cake pans with equal quantities of batter. Remove any air bubbles by tapping the tins on the surface.
- Place the cakes in the middle of a preheated oven and bake for 28-30 minutes. When you stick a knife or skewer into them and it comes out clean, and they are springy to the touch, you know they’re done.
- Allow the cakes to cool completely on a cooling rack. Place them in a covered container once they’ve cooled to preserve them fresh before icing.
- Cream the butter on high in a bowl/stand mixer, then add the icing sugar and vanilla extract.
- Separate the buttercream into two bowls.
- To prepare the chocolate buttercream for the filling, add some cocoa powder to one of the bowls.
- Stack the cake and fill it with chocolate buttercream. Drizzle some Biscoff in between the layers and serve (optional).
- Crumb cover the entire cake in chocolate buttercream and chill until firm. It will take around one hour to complete this task.
How to create the fault line with buttercream
- Apply a thick layer of buttercream to the cake’s exterior center.
- Break apart Biscoff cookies and press them into the creamy buttercream. Altering them such that they precisely fit next to one other.
- Apply a thick layer of buttercream to the top and bottom of the cake, leaving the cookies visible, and smooth down the buttercream with a cake scraper or big spatula. To avoid scraping the cookies, the buttercream should be thick.
- Use edible gold to paint the buttercream’s borders (the fault line) (optional). To finish, I piped swirls around the top of the cake using leftover buttercream and a piping bag equipped with a medium open star tip nozzle, then sprinkled on more Lotus cookies and cookie crumbs. Serve immediately or store in an airtight jar in the refrigerator; the buttercream will thicken up as it cools. It’s best if you consume it within a few days!
Source: The Little Blog Of VeganDon’t miss interesting posts on Onnewslive