You will need:
- 300ml plant based milk
- 1 tbsp lemon juice
- 150g chilled vegan block butter or margarine
- 3 tbsp golden or agave syrup
- 1 tsp instant espresso powder
- 280g plain flour
- 180g golden caster sugar
- 4 tbsp good quality cocoa powder
- 1 tsp bicarbonate of soda
- 3 tsp baking powder
- Pinch of salt
Chocolate Frosting
- 100g chilled vegan butter or margarine
- 250g icing sugar
- 40g cocoa powder
- ½ tsp instant espresso powder
- 3 tbsp water
Let's make it:
Step 1:
Grease and line your baking tins, using a little of the vegan butter and some parchment paper. Pre-heat your oven to 180°C or 160°C fan. Ensure the oven rack is in the centre of the oven.
Step 2:
Measure out the milk, stir in the lemon juice and set aside until it thickens and curdles slightly.
Step 3:
Place the butter or margarine into the stand mixer bowl. Attach the scraper beater and fit the Heatsplash™ guard onto the bowl.
Step 4:
Select Melt and allow the butter to liquify, stirring occasionally with the beater.
Step 5:
Add the syrup and coffee powder and mix for a further 2 mins using the Melt function. Turn off HeatSoft™.
Step 6:
In a separate bowl, combine the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt.
Step 7:
Tip this into the stand mixer bowl with the melted butter mixture, add the milk. Gently mix until smooth and all the ingredients are combined.
Step 8:
Divide the mixture between the 2 tins and bake in the centre of the hot oven for approx 30 mins until a skewer inserted in the centre comes out clean.
Step 9:
Allow the cakes to cool slightly in the tins before turning out onto a wire rack and cooling fully.
Step 10:
To prepare the frosting, place the butter or margarine into the stand mixer bowl. Fit the scraper beater and the Heatsplash™ guard, select the Soften function. Gently mix until softened, turn up the speed and whip until light and creamy. Turn off HeatSoft™.
Step 11:
Pour in the remaining ingredients and mix gently to combine, before increasing the speed and mixing again to a smooth constancy.
Step 12:
Fill a piping bag fitted with a star nozzle with ¾ of the frosting. (Alternatively you can spread this on top). Invert one half of the cake onto a small plate or cake stand and pipe rosettes or swirls of the frosting on top.
Step 13:
Sandwich together with the remaining cake and top with the remaining frosting.