Vegan Chocolate Celebration Cake
- Servings
- 8 People
- Prep Time
- 1 hr
- Cook Time
- 1 hr
For the chocolate sponges
- 350ml MIGHTY M.lk Full
- 1 tbsp apple cider vinegar
- 330g golden caster sugar
- 100g dairy-free spread
- 300g plain flour
- 1 tsp bicarbonate of soda
- 80g cocoa powder
- ½ tsp table salt
For the icing
- 150g cocoa powder
- 800g icing sugar
- 200g vegan spread
- 300ml MIGHTY M.lk Full
- Pinch of salt
For the rice crispy filling
- 200g rice pops
- 200g dark chocolate
- 1 tbsp veg oil
- 100ml MIGHTY M.lk Full
For the vanilla vegan buttercream
- 100g icing sugar
- 70g vegan spread
- 50ml MIGHTY M.lk Full
- 400g dark chocolate melted and kept warm in a piping bag
Instructions
Preheat oven to 180 degrees
First to make the chocolate sponges whisk the MIGHTY M.lk Full and cider vinegar together and set aside.
In a large mixing bowl with a handheld electric whisk beat the vegan spread and golden caster sugar together until light in colour, now sift the flour, bicarbonate, salt and cocoa powder into the mixing bowl, with a wooden spoon slowly mix the ingredients together, now add the MIGHTY M.lk and vinegar mix into the bowl gently and slowly mix in a figure of eight motion until completely combined.
Take two silicon cake moulds 18cm and divide the mixture between them, even out with a spatula and place in the middle of the oven for 25-30mins and when pricked with a metal skewer it come out clean, remove from the moulds when cool enough and leave on a wire rack until completely cold.
Now put a metal or glass bowl over a pan of water, bring to the boil and ensure the bowl doesn’t touch the water, break up your dark chocolate and melt stirring occasionally add the veg oil and stir, take off the heat and allow to cool slightly, now add the rice pops and MIGHTY M.lk and quickly stir thoroughly, set aside, keeping the water melt the rest of the chocolate for the final decoration in the piping bag, keep the piping bag warm until needed.
In another mixing bowl sift in the icing sugar and cocoa powder and add the salt now add the vegan spread and work the mixture until combined, with a rubber spatula add the Mighty MLK little by little, mixing until you have a smooth mixture add to two piping bags and cool in the fridge to stiffen up slightly.
Quickly make the vegan buttercream but mixing the spread and icing sugar together and the mixing in the MIGHTY M.lk put to one side.
Now to build the cake, place the first sponge on the plate you intend on serving it on, if the top is slightly peaked then trim to flat, now pipe a thin circle of frosting around the edge of the sponge and roughly fill in the layer, now top with the chocolate rice pop mix and flatten slightly with a spatula now on top of that pipe another neat circle of frosting the same size as the second sponge and fill in to create another layer, now top with the final sponge and pipe blobs all around the edge of the cake do around X3 rows and now add the vegan vanilla buttercream, finally cut the end off of the melted chocolate filled piping bag and quickly drizzle the chocolate all over the cake, add candles and enjoy.
