chocolate layer cake

This Vegan Chocolate Layer Cake with Ganache is made on stove top and not baked in an oven! It comes together within minutes, is moist and decadent. soy-free, palm oil free.

Vegan Chocolate Layer Cake. No Bake!

spelt (or whole wheat pastry flour)

all purpose flour

gf pancake mix to make these gluten-free (, instead of the spelt and all purpose flours above)

cocoa powder

tsp baking powder

tsp baking soda

non dairy milk

almond butter (or other nut butter)

tsp salt

tbsp flax seed meal

sugar (add 1 tbsp more for sweeter)

tsp vanilla extract

lemon juice

coconut milk (or almond milk)

maple syrup

vegan chocolate chips

In a bowl, whisk all the dry ingredients and keep aside.

In another bowl, combine the non dairy milk, nut butter, oil, salt, flax meal, sugar and vanilla until well combined. Add in the lemon juice. Add the dry ingredient and mix into a smooth batter.

Heat a heavy bottom pan over medium heat. When the pan is hot, place a large cookie cutter over the pan. Spray oil on the pan and the cookie cutter. Pour batter into the cookie cutter to make a thin layer. Cover the pan with a lid, Cook for 3 to 4 minutes. Remove the cookie cutter using tongs or gloves. Flip the pancake and cook the other side for 2 to 3 minutes.Repeat for all the batter.

You can also make regular pancakes by pouring the batter on the pan and cooking for 3 to 4 minutes each side. Cool and then use the cookie cutter to cut them into similar size round shapes. The ones cooked in the cutter come out taller and fluffier.

Prepare your ganache or frosting. Spread over the pancakes and layer them as may as you would like. Serve!

Tips: You want to cook these pancakes at a slightly lower heat so as to not burn the bottom. The cookie cutters also help hold the moisture in the pancakes. Without the cutters the pancakes might be dry-ish when over cooked. This batter can also be baked into a cake. Bake in 8 inch pan for 30 to 35 minutes.

Ganache:

Heat the non dairy milk and maple syrup until just about smoking. Take off heat. Add the chocolate and let it sit for a minute. then whisk until all melted and smooth. Chill for 10 minutes then use.

Variation: Almond butter chocolate frosting: Melt 1 cup semi sweet chocolate chips over a double boiler. Let it cool for a minute. Whisk in 1/2 cup almond butter and 1/4 cup powdered sugar until smooth. Add 1/2 tsp vanilla extract and 1 to 2 tablespoons non dairy milk for desired consistency and mix in. use.

Make this showstopper chocolate layer cake with blackberry Italian buttercream when you really want to impress...  Read my tips for perfectly silky Italian meringue buttercream – it really isn’t that scary, I promise!

Chocolate layer cake with blackberry Italian buttercream

300 g | 2 cups plain flour

300 g | 1 3/4 cup soft dark brown sugar

g | 1/2 cup unsweetened cocoa powder

tbsp baking powder

tsp bicarbonate of soda

salt

eggs (lightly beaten)

220 ml | 7.4 fl oz | 1 cup - 1 tbsp whole milk

tbsp runny honey

300 g | 12 cups blackberries (fresh or frozen)

sugar

lemon

360 g | 1 3/4 cups caster sugar

tbsp honey

100 ml | scant 1/2 cup water

liquid egg

450 g | 4 sticks unsalted butter

blackberry syrup (or more to taste)

Pink food colouring (optional)

Prepare the blackberry syrup. Put all the ingredients in a saucepan and bring to a simmer over low heat, stirring so the sugar dissolves. Cook for a few minutes, until the blackberries start to burst and release their juices. Strain using a fine sieve, collecting the syrup into a bowl.

Preheat the oven to 180C (350F). Spray three 15cm (6in) cake tins with cake release spray and line the bottoms with greaseproof paper. The layers will be quite high as there's enough batter for four&nbsp;15cm (6in) layers. If making four layers adjust baking time to 25-28 minutes.

Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to the bowl of your food processor. Pulse for a minute on low speed to combine.

Add the cubed butter and mix for 2-3 minutes until the mixture resembles coarse sand.

Add the eggs and mix for a minute until well incorporated. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is mixed in well.

Mix the milk and vanilla extract in a measuring jug. Gradually add to the batter, mixing on low speed until combined. Add the honey and mix until you have a smooth glossy batter, scraping the bottom and sides of the bowl as needed.

Divide the batter between the prepared tins and bake for 35-40 minutes, until the cakes are firm on top and a skewer inserted in the centre comes out clean.

Cool the cakes in the tins for 10 minutes then turn out to a wire rack to cool. Once cool, level the tops, if needed.

Make the buttercream. Put the sugar, honey and water in a deep saucepan stir to combine. Bring to the boil over high heat and check the temperature with a digital or jam thermometer. Cook until it reaches 120°C/ 248°F.

Meanwhile, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk at maximum speed until you have soft peaks.

Carefully pour the sugar syrup into the egg whites, while mixing, down the side of the mixing bowl. Continue to whisk for several minutes until you have a glossy meringue and the bowl feels barely warm to the touch.

Add the butter, a few chunks at a time, and continue whisking at maximum speed until it is all incorporated. The buttercream may briefly separate or look curdled, but keep whisking and it will soon become glossy and smooth.

Add the blackberry syrup and mix it in. For a deeper pink colour you can add a little pink food colouring until you have the desired shade.

Brush the cake layers with any leftover blackberry syrup. Sandwich together with the buttercream, piping or spreading it over the layers.

Pipe a generous amount of buttercream on top of the cake – I used a  Russian ball piping tip to create the ruffles.

Carefully drizzle any remaining blackberry syrup over the top of the cake, letting it drip down the sides. Serve immediately.

This Chocolate Peanut Butter Cake is an extra moist, rich, three layer chocolate cake with creamy peanut butter frosting and a sweet chocolate glaze on top!

Chocolate Peanut Butter Cake

baking powder

baking soda

water

oz dark chocolate, chopped

unsalted butter

vegetable oil

vanilla extract

eggs

unsalted butter, room temperature

peanut butter

milk

Chocolate Sauce

Chocolate Cake: Preheat oven to 350°F. Butter three...

Chocolate Cake: Preheat oven to 350°F. Butter three 8 inch round cake pans. Set aside.

In a medium bowl, whisk together flour, cocoa...

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

In a medium saucepan over medium high heat,...

In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.

Whisk in vegetable oil and vanilla extract. Quickly...

Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don’t cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.

Divide batter evenly between prepared pans and bake...

Divide batter evenly between prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans until cool to...

Let cakes cool in pans until cool to the touch – then frost.

Peanut Butter Frosting: Cream butter and peanut butter...

Peanut Butter Frosting: Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.

When all sugar has been mixed in, icing...

When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.

Assemble the three cake layers with a thick...

Assemble the three cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around...

Apply one final thick and even layer around the outside of the cake and top with chocolate sauce if desired!

https://mediavine-res.cloudinary.com/video/upload/xghicoxathyjt2o4ptaw.mp4

Chocolate and Peanut Butter Dream Cake: a crazy moist, rich chocolate three layer cake with creamy peanut butter frosting and a sweet dark chocolate glaze!

Chocolate and Peanut Butter Dream Cake

A chocolatey Guinness cake and ganache are layered together and covered with Baileys buttercream frosting in this luxurious Guinness Chocolate Layer Cake! The cake is super moist and fluffy and the flavors are to die for!

Guinness Chocolate Layer Cake

(260 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

(240 milliliters) milk

(240 milliliters) vegetable oil

vanilla

(300 milliliters) Guinness, divided

oz (1 1/2 cups) semi-sweet chocolate chips

tbsp (60 milliliters) Guinness

tbsp (30 milliliters) heavy whipping cream

(1150 grams) powdered sugar

(120 milliliters) Baileys Irish Cream

Salt,

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).

Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.

Add the eggs, milk, vegetable oil and vanilla extract to the dry ingredients and mix until well combined.

Add one cup of Guinness and mix until well combined.

Divide batter evenly between cakes pans and bake for 33-37 minutes, or until a toothpick comes out with a few crumbs.

Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

Heat the Guinness and heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. Set aside to cool a bit.

When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.

Add about half of the powdered sugar and beat until well combined and smooth.

Add about half of the Baileys and beat until well combined and smooth.

Add the remaining powdered sugar and beat until well combined and smooth.

Add additional Baileys until it reaches the right flavor and consistency. Add salt to taste.

To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.

Place the first layer of cake on a serving plate or a cardboard cake round. Brush the cake with 2 tablespoons of Guinness.

Spread about 1 cup of frosting on top of the cake layer, then pipe a dam around the outer edge, on top of the frosting.

Fill the dam with 5-6 tablespoons of chocolate ganache and spread evenly on top of the frosting.

Add the second layer of cake on top and brush with the remaining 2 tablespoons of Guinness.

Add another layer of frosting and chocolate ganache, then top the cake with the final layer of cake.

Frost the outside of the cake with the remaining frosting. Feel free to use my tutorial for frosting a smooth cake.

Use the remaining chocolate ganache to drizzle around the outside of the cake. Feel free to use my tutorial for how to make a chocolate drip cake. Pipe swirls of frosting around the outer edge of the cake to finish it off.

Store cake in an airtight container. It&#8217;s best if eaten within 4-5 days.

This was a big hit for my son’s 40th birthday! I had a bag of Baileys chocolate chips for the ganache. The cake had a nice texture and was very moist. Everyone loved the yummy Baileys buttercream. I made this a week ahead and froze it to save time, and it was perfect.

Chocolate Mousse Cake with three layers of moist chocolate cake and two layers of smooth &amp; creamy chocolate mousse - all covered in chocolate whipped cream!

Chocolate Mousse Cake

(228 grams) all purpose flour

(120 milliliters) vegetable oil

(240 milliliters) hot water

(52 grams) sugar

(420 milliliters) heavy whipping cream, divided

(227 grams) semi sweet chocolate chips

(86 grams) powdered sugar

(68 grams) powdered sugar

(57 grams) natural unsweetened cocoa

Chocolate Sprinkles

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

. When the cakes have cooled, make the chocolate mousse. Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.
9. Pla

e the chocolate chips in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.
10. Ad

the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.
11. In

a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.
12. Fo

d about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.
TO BUILD THE CAKE:

instruction-step-14&#8243;>13. Level the tops of the chocolate cakes by using a large serrated knife.
14. Th

cake can be built in an 8×3 inch cake pan (springform would be ideal) or with a clear cake collar. If you are using a cake pan to build the cake, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. Line the sides of the cake pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Add the first layer of cake into the bottom of the cake pan. If you are using a cake collar, place the bottom cake on a cardboard cake circle or a serving plate and wrap the cake collar around it and secure in place.
15. Add about

half of the chocolate mousse and spread into an even layer.
16. Add the s

cond layer of cake on top of the mousse, then add the remaining mousse and spread into an even layer.
17. Top the c

ke with the final cake layer. Refrigerate the cake until the mousse is firm, 4-5 hours.
TO FINISH OFF THE CAKE:

tion-step-19&#8243;>18. Make the whipped cream by adding all the ingredients to a large mixer bowl and whipping on high speed until stiff peaks form.
19. Remove th

cake from the fridge and either remove it from the pan by removing the springform pan sides, lifting the cake out of the pan with the plastic wrap, or removing the cake collar.
20. Frost the

outside of the cake with the chocolate whipped cream and pipe swirls around the outer top edge of the cake.
21. Finish of

the cake with some chocolate sprinkles, then refrigerate until ready to serve. Cake is best when well covered in the fridge for 3-4 days.

Hello! I haven't made this cake yet, but I need a chocolate mousse cake that makes a three layer 6" cake. Do you know what size and how many layers this cake recipe makes?

This cake is delicious! My little twist is that I serve it with fresh fruit like raspberries, blackberries, and strawberries. It helps cut through the richness of the cake. Such a great recipe!

I tried this recipe because I had the taste for chocolate mousse and cake and let me tell you delicious. Very moist, rich, and sweet! I can stop buying chocolate mousse cake from the supermarket now and make my own…..Thank you very much Lindsay!!!!

https://www.youtube.com/watch?v=Z5xV4OUfW74

This Chocolate Mousse Cake is a classic! With three layers of moist chocolate cake and two layers of smooth and creamy chocolate mousse, all covered in chocolate whipped cream!

Recipe: https://www.lifeloveandsugar.com/chocolate-mousse-cake/

Moist chocolate cake layers are filled with a luscious homemade chocolate pastry cream, and frosted with chocolate cream cheese frosting in this amazing dessert!

Chocolate Cream Cake

(400 grams) granulated sugar

(322 grams) All Purpose Flour

(82 grams) unsweetened cocoa powder (not Dutch processed)

(10 grams) Baking Soda

(2 grams) Baking Powder

(2 grams) Salt

(242 grams) Sour Cream

c. (220 grams) Milk

eggs room temperature

(220 grams) Hot Coffee

(100 grams) sugar

Tablespoons (27 grams) cornstarch (cornflour in UK)

(484 grams) whole milk

(113 grams) semi-sweet

(14 grams) butter

(8 grams) vanilla extract

(1 cup) (226 grams) unsalted butter, softened

(20 grams) cocoa lightly spoon into cup and level

cream

Preheat oven to 325 degrees. Grease and flour...

Preheat oven to 325 degrees. Grease and flour three 8 or 9 inch pans. This recipe uses the Reverse Creaming Method of Mixing.

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