Vanilla Chocolate Cake

Vanilla Chocolate Cake

Once in a while, we indulge in the borderlines. FYI, this is surely not for birthdays or any of that stuff, we are not for such culture. This is just a delicious cake to enjoy.

Ingredients

Cake
3 Cups spelt flour
1 Tablespoon baking powder
¾ Teaspoon baking soda
1/2 Teaspoon sea salt
1 Tablespoon Vanilla
¾ Cups coconut oil
¾   Cup agave
2 Tablespoons cacao powder
1 1/4 cups walnut milk (made my own)

Butter cream
1 Cup shortening (spectrum brand is reasonable)
1 Cup margarine (earth balance brand – soy free is reasonable)
2 ½ Cups powdered sugar (made my own using coconut sugar)
2 Tablespoons agave
1 1/2 Teaspoons vanilla extract
3 Tablespoons walnut milk (made my own)
2 Tablespoons cacao powder
Pinch sea salt

Method
Cake
  1. Preheat oven to 350. Butter and line two 8-inch pans with parchment paper. Set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  3. Add the agave, oil and vanilla and milk and mix with a hand mixer to combine the ingredients mix for about 5 minutes, use a spatula to scrape the batter from the sides of the bowl and mix for next 60 second. 
  4. Divide batter into two separate containers and add cacao powder to one of the mixtures and combine.  Add the batter in the prepared pan. Lift the pan with the batter, and let it drop onto the counter top a couple of times to burst any air bubbles.
  5. Put cake in the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan.
  6. Let cool completely in the pans before removing the cakes and frosting.

Butter Cream
  1. In a medium bowl, mix powdered sugar, shorting and butter with an electric mixer on low speed. Add vanilla, agave and 1 tablespoon milk.
  2. Gradually add the remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk.
  3. Divide buttercream into two containers, add cacao powder to one of the buttercreams and mix for about a minute. Put buttercream in a piping bag.

Assemble cake
  1. Shave the top of the cakes flat so that it fit perfectly on each other.
  2. Apply buttercream into circle motion on the shaved part of the cake; stack the remaining cake on the cake with the buttercream with the shaved part facing the buttercream.
  3. Cover the cake with buttercream, and make into a design of your choice.
   

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