Best Ever Decadent Chocolate Cake

Best Ever Decadent Chocolate Cake

Serves 6-8

Plant Based / Dairy Free

The title says it all: if you love chocolate and you love cake, then this is for you! Moist, flavoursome, silky, fluffy, chocolatey, rich and light all at the same time.

It is so simple to put together, all you need is a bowl and a whisk. Make it for a special occasion, or just because. There is always a good reason to have chocolate cake!

Ingredients

For the cake:

300ml unsweetened milk of choice 

1tbsp lemon juice (from half a lemon)

125ml rapeseed oil

3tbsp maple syrup

1tsp vanilla

275g plain flour

3tsp baking powder

1tsp bicarbonate of soda

160g golden caster sugar

4tbsp cocoa powder

1tsp instant coffee granules

1/2tsp salt

For the icing: (double for two layers as in pictures)

300g icing sugar

4tbsp cocoa powder

75g plant based butter, softened

30ml unsweetened milk of choice

1tsp vanilla extract

A pinch of salt

Method

Preheat the oven to 180C

Line and grease a 18cm wide deep tin.

Place the milk in a generous jug and stir in the lemon juice. Leave it for 5 minutes to curdle. Mix in the rapeseed oil, maple syrup and vanilla extract and set aside.

In a large bowl, mix the flour, baking powder, bicarbonate of soda, sugar, cocoa powder, coffee and salt. 

Pour the wet mixture into the dry ingredients and combine together using a whisk, until the batter is smooth and silky.

Using a spatula, transfer the batter into the prepared tin. Bake in the oven for 35 to 40 minutes, or until a skewer comes out clean. Allow to cool completely before removing from the tin.

For the icing, blend all ingredients in a bowl with a whisk (or a mixer or food processor), until creamy and glossy.

When the cake has cooled completely, take a knife to the edge and horizontally slice into two layers. Sandwich together with a third of the icing. Spread the remaining icing on top. Serve and enjoy!

Notes

This moist cake will last for a few days covered in a cool place (but rarely lasts long enough!)

You can also use two shallower tins of the same size, if you prefer separate layers. Reduce cooking time for approximately five minutes.