Choc Chick Chai Cake

        

Dry

• 2 cups plain flour
• 3/4 cup Choc Chick Cinnamon Cacao
• 2 tsp ground cardamom
• 2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 2 teaspoons baking powder
• 1 teaspoons bicarbonate of soda
• 1 1/2 cups sugar
• 1/2 teaspoon salt

Wet

• 1 cup room temperature plant based milk
• 1 tablespoon apple cider vinegar
• 1/2 cup + 2 tbsp neutral oil
• 2 tsp vanilla extract
• 1 cup hot coffee

White Chocolate Buttercream

• 1 cup / 225g plant based block butter
• 2-3 cups icing sugar
• 3 tablespoons / 45g Choc Chick Cacao Butter
• 2 tsp vanilla extract
• Choc Chick Quinoa Pops

Thank you to the amazing Rosa Kafta, vegan baker extraordinaire at www.dearfriendbakery.com for using our cacao ingredients in her amazing cakes!

• Preheat your oven to 180 degree C / 350 degrees F.

• Grease and line two 8 inch cake pans with baking paper so the cakes pop right out later

• In a medium sized bowl, combine the plant based milk and apple cider vinegar to make buttermilk. 

• In a large mixing bowl, sift the plain flour, Choc Chick Cinnamon Cacao powder, ground cardamom, ginger, nutmeg, baking powder and bicarbonate of soda.

• Add the sugar and salt and whisk again to combine completely!

• Boil the kettle for a cup of hot coffee.

• To the plant based milk, add the neutral oil and vanilla extract and whisk gently to combine.

• Make a hot cup of coffee / espresso / decaf - whatever you fancy! Set aside - we’ll add this last.

• To the dry mix, add the wet mix and using a spatula, gently mix until just combined.

• Now add the hot coffee! Gently mix again until the consistency is consistent! It may look more liquid than you’re used to, but this is totally fine!

• Pour the batter evenly between your cake pans and place in the oven.

• Bake for 28-30 minutes. Check the cake is baked using a toothpick/sharp knife/fork - it should come out clean. If it comes out with batter on it, pop it back in the oven for another few minutes until it comes out clean.

• Let the cakes cool for 5-10 minutes in their pans, before flipping onto a cooling rack to remove and letting them cool completely.

White Chocolate Buttercream 

• Melt the Choc Chick Cacao Butter in a heatproof bowl over simmering water, or in 30 second pops in the microwave. Stir to melt completely. Set aside to cool slightly.

• In a large bowl, whisk the plant based block butter for a few minutes using a hand mixer. It should lighten slightly in colour.

• Sift one cup of icing sugar into the butter, and mix again until combined.

• Add the vanilla extract. Mix again. 

• Sift in icing sugar half a cup at a time and mix. Continue doing so until you reach the sweetness/consistency you like.

• Slowly pour in the cooled and melted Choc Chick Cacao Butter and mix again. Inhale the chocolatey goodness. Any lumps or bumps in your buttercream should melt away.

• If the buttercream is too soft, put it in the fridge for an hour to firm up. If too firm, add a teaspoon or two of plant based milk and mix. 

To assemble:

• If your cakes are mounded (very normal), use a bread knife to make them flat and level.

• Place one cake layer on a large plate. Using an offset spatula / spatula / spoon / butterknife (literally anything!), dollop some white chocolate buttercream and spread to the edge of the cake. 

• Place your other cake layer, upside down on top of the first layer. Press down gently.

• Now add the rest of the white chocolate buttercream and spread all over and around. It does not have to look perfect! 

• Grab a handful of Choc Chick Quinoa Puffs and scatter all over.

• Serve and gobble up!