Say hello to my chocolate chip fault line cake, a 3 layered chocolate chip vanilla sponge cake, vanilla and light chocolate buttercream, with homemade cookies, chocolate chips, and buttercream swirls.
for the cake
- 480ml of dairy-free milk (I use unsweetened almond milk)
- 2 teaspoons of apple cider vinegar
- 420g of self-raising flour
- 470g of golden caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 120g of coconut oil (melted)
- 100g of dairy-free chocolate chips
for the buttercream
- 210g of dairy-free butter
- 600g of icing sugar
- 1 teaspoon of vanilla extract
- 1/2 tablespoon of cocoa powder
- 1/2 teaspoon of dairy-free milk (I use unsweetened almond)
- 40g of dairy-free chocolate (chopped into small chips)
- Vegan cookies
- Dairy-free chocolate chips
- Edible gold paint
To make the cakes
- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Fold in the chocolate chips (optional).
- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
- Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.
- Divide the buttercream between two bowls.
- To one of the bowls, mix in 1/2 a tablespoon of cocoa powder to make the beige buttercream for the outside of the cake.
- Stack and fill the cake with the plain white buttercream.
- Crumb coat the whole cake with buttercream and pop into the fridge to set. This will take around 1 hour.
How to create the fault line with buttercream
- Add a thick layer of buttercream to the outside center of the cake.
- Press vegan cookies into the soft buttercream. Alternating them so that they fit next to each other perfectly.
- Add a thick layer of buttercream to the top and bottom of the cake, leaving the cookies exposed, and using a cake scraper or large spatula, smooth out the buttercream. You want the buttercream to be thick so you don’t scrape off the cookies. Check out this amazing tutorial I found on Youtube!
- Paint the edges of the buttercream (the fault line) with edible gold (optional). To decorate, I added leftover buttercream into a piping bag fitted with a medium open star tip nozzle and piped some swirls around the top of the cake. Then I added some mini cookies and sprinkled over chocolate chips.
- Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
- Best eaten within a few days!
Source: The Little Blog Of Vegan
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