![Salted Caramel and Chocolate Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/03/cake.jpg?fit=1200%2C800&ssl=1)
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Salted Caramel and Chocolate Cake [Vegan]
I was making two cakes recently and suddenly had the idea to just go for it and pile them on top of each other cuz, let's face it, what’s better than a stack of cakes? (Nothing, the answer is nothing). The pretzels are purely decorative so you can totally not... Read More
Ingredients You Need for Salted Caramel and Chocolate Cake [Vegan]
How to Prepare Salted Caramel and Chocolate Cake [Vegan]
For the Caramel Cake:
- Prepare 2 8-inch cake tins and preheat the oven to 350ºF.
- In a small bowl, mix together the yoghurt, vanilla extract and apple cider vinegar. In a large bowl, cream together butter, salt and dark and light brown sugars until light and fluffy, then beat in the yoghurt mixture.
- In a separate bowl, sieve together all the dry ingredients and mix. Add half the dry ingredients to the wet ingredients and mix, then add in the other half.
- Pour half the batter into each cake tin and tap well to remove air bubbles. Bake in the oven for 30-35 minutes. Allow to cool fully before icing.
- Prepare 2 8-inch cake tins and preheat the oven to 350ºF.
- In a small bowl, mix together the yoghurt, vanilla extract and apple cider vinegar. In a large bowl, cream together butter and sugar until light and fluffy, then beat in the yoghurt mixture.
- In a separate bowl, sieve together all the dry ingredients and mix. Add half the dry ingredients to the butter mix, then add the rest and whisk well.
- Pour half the batter into each cake tin and tap well to remove air bubbles. Bake for 30-35 minutes.
- Place all the ingredients except the milk in a blender/food processor and blend well until everything is incorporated and smooth.
- Add in the milk a tablespoon at a time. Depending on what type of butter you’re using you may need more or less milk to reach the right consistency. Adjust saltiness to your taste.
- When the cakes are fully cooled, place one caramel cake on a plate/cake stand and spread on the buttercream about 1/4 to 1/2 an inch thick. Place a chocolate cake on top and repeat, followed by a caramel cake. Place a chocolate cake on top and cover with ganache.
- Warm the milk over a low heat and add the chocolate. Stir ’til the chocolate melts fully. Pour over the cake so it forms an even layer on top and runs down the sides.
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