Three Tier Chocolate and Hazelnut Cake
If you’re looking for the perfect vegan birthday cake then look no further because you’ve found it right here in the form of this spectacular three-tier vegan chocolate hazelnut cake!
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Total Time: Prep time: 45 minutes | Baking time: 1 hour 30 minutes | Decoration time: 40 minutes
Servings: 15
Total Time: Prep time: 45 minutes | Baking time: 1 hour 30 minutes | Decoration time: 40 minutes
Servings: 15
Ingredients
Method
Ingredients
(Servings: 15)
- For the cake:
- 12 12 ml olive oil
- 30 30 ml dairy-free milk
- 20 20 ml boiling water
- 33.333333333333 33.333333333333 g caster sugar
- 13.333333333333 13.333333333333 g soft brown sugar
- 30 30 g plain flour
- 10.666666666667 10.666666666667 g cacao powder
- 13.333333333333 13.333333333333 g OGGS Aquafaba
- 0.13333333333333 0.13333333333333 tsp vanilla extract
- 0.13333333333333 0.13333333333333 tsp baking powder
- 0.066666666666667 0.066666666666667 tsp lemon juice
- For the icing:
- 13.333333333333 13.333333333333 g icing sugar-sifted
- 5.3333333333333 5.3333333333333 g cacao powder
- 26.666666666667 26.666666666667 g dark chocolate
- 8 8 g boiling water
- For the decoration:
- 10 10 g dark chocolate
- 6.6666666666667 6.6666666666667 g toasted hazelnuts
- Gold sparkles
Method
- Preheat the oven to 180C/160C fan/gas mark 4.
- Line 3 different sized baking tins with parchment paper– 8in/6in/4in.
- Sift the flour, cacao powder and baking powder together.
- In a separate bowl whisk together the olive oil, dairy-free milk and vanilla extract.
- In a clean bowl start to whisk the OGGS Aquafaba with a splash of lemon juice until nice and fluffy/soft peaks form. Slowly start to add the two sugars until you have a thick glossy mixture.
- Combine all the ingredients, folding gently, until smooth and glossy.
- Divide the mixture between the three baking tins and bake in the oven for 80 minutes for the large tin, 60 minutes for the medium tin and 40 minutes for the small tin.
- Remove from the oven and allow to cool on a rack.
- Once cooled remove the baking paper carefully and level off the top of each sponge to create a nice flat surface.
Glaze:
- Sift the cacao powder and icing sugar together and whisk in the boiling water.
- Melt the chocolate over a bain-marie and whisk into the cacao mixture.
- Slowly pour onto each cake, allowing it to drizzle down the sides. Pour very slowly.
- Chill each cake in the fridge for 30 minutes.
- When ready gently mount the cake. Largest, medium and small cake.
Decoration:
- Roughly chop up the toasted hazelnuts.
- Melt the dark chocolate over a bain-marie. Prepare a large flat baking sheet with baking paper. Pour the chocolate onto the baking sheet and chill.
- Crack the sheet into large shards. Sprinkle with gold dust.
- Press each shard into the top of the cake, be careful here.
- Scatter the chopped hazelnuts on each cake layer. Sprinkle with more gold dust.
Love this vegan chocolate hazelnut cake? Here are our favourite vegan cake recipes.
