Double-Layered Chocolate Cake

Recently was my boyfriend’s birthday. He has a bit of a sweet tooth. So, of course, it was the ideal occasion to make a decadent chocolate cake. This cake has a delicious semi-sweet taste that is perfectly matched with the sweet buttercream frosting. Enjoy!

Ingredients

Chocolate Cake

1 cup vegan buttermilk (1 cup non-dairy milk and one tablespoon of apple cider vinegar/ stir and set aside)
2 vegan eggs (6 tablespoons + 6 tablespoons H2O/ stir and set aside)
½ cup melted vegan butter
2 cups of all-purpose flour, sifted – I used spelt flour type 630
1 ¾ cups brown cane sugar
¾ cup cocoa powder, sifted – if possible, dutch-processed
Two teaspoons of baking powder
1 ½ teaspoons baking soda
1 teaspoon sea salt
Two teaspoons of vanilla extract
1 cup boiling water

Chocolate Buttercream Frosting

1 cup sifted cocoa powder
4-5 cups sifted powdered sugar
1 ½ cups softened vegan butter
Two teaspoons of vanilla extract
1/4 -1/2 cup non-dairy milk

Instructions

CHOCOLATE CAKE

Preheat oven to 350 F/180C and grease two 9-inch cake pans.
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt, using a whisk.
In a medium-sized bowl, combine buttermilk, eggs, butter, sugar, and vanilla, using a whisk.
Add the wet mixture to the dry mixture and combine using a hand mixer at medium speed.
Lower the speed and add boiling water to the mixture and continue mixing until well-combined – the batter will be runny!
Divide the batter evenly between the two cake pans.
Bake for 30-35 minutes – do the toothpick test!
Remove the pans from the oven and let the cake cool for 10 minutes before removing the cake pans.
Cake must cool completely before frosting.

BUTTERCREAM FROSTING

Combine cocoa powder and powdered sugar in a large mixing bowl using a whisk.
Add butter, vanilla, and a splash of milk and mix using a hand mixer at medium-to-high speed.
Add milk as needed until the desired fluffy texture is obtained.
Frost the cake using an offset spatula.