Special cake for a special boy! πŸ‘¦This was a labour of love that took many steps but sooo worth it! Would you like a slice?! It's a hazel mocha chocolate cake with raspberry jam and ganache filling! πŸ«πŸ’•πŸ₯œ. . . Ingredients for cake: . 🍫4.5 cups of flour. 🍫3 cups of sugar - coconut is fine. . 🍫1 cup of cocao powder. 🍫1 1/2 tsp baking powder. . 🍫1 1/2 tsp salt. 🍫1 container of dairy free spread, I used tofutti, softened. 🍫400ml soy coffee & hazelnut milk. 🍫250ml hazelnut oil. . 🍫1 tsp xanthan gum. . 🍫50 ml of coffee, hot. For the meringue kisses: 🍫75ml aquafaba. 🍫1 cup plus 2 T of icing sugar. 🍫1 tsp xantham gum. For the ganache: 🍫1.5 cups of vegan chocolate. 🍫1.5 cups of coconut cream, from the can after it's been refrigerated. . 🍫pinch of salt. . raspberry jam: 🍫2 cups of raspberries. 🍫maple syrup or coconut sugar to taste - 2 T approx. 🍫juice of 1/2 lemon. . .. . . Steps: 1 – preheat oven to 350F/180C.Β 2 2. To make the cake, mix together flour, sugar, cacao powder, baking powder and salt.Β  3. In another bowl, whisk together the melted spread, coffee, milk, hazelnut oil and anthem gum. 4. Mix together the dry and wet ingredients and divide between 3 sponge cake tins. Make sure to put some parchment paper cut in a circle to fit the bottom of the pan. Bake for 35 minutes. Remove it from oven to allow it to cool and then transfer to a wire rack. 5 – Make the meringues. Reduce the oven temperature to 110Β°C/90Β°C. Place brine into a mixing bowl and let it whisk for 20 minutes or until stiff peaks appear. Method continued in the comments... . . . Hope you guys try it!πŸ’• . . _____________________________________________ #bestofvegan #feedfeed #thebakefeed #projectcupcake #hautecuisines #globyfood #beautifulcuisines #eattheworld #realsimple #canoncanada #foodblogfeed #tv_living #veganrecip3s #bakeandshare #liveforthestory #mycanon #bakersgonnabake #kaylaitsines #lifeandthyme #marthabakes #spoonfeed #chocolate #gatheredstyle #bakeandshare #wiltoncakes #bbg2019 #cake #whpunexpected #veganfood @thrivemags @bestofvegan @thebakefeed @thefeedfeed . @sculptedkitchen sculptedkitchen Sarah | Sculpted Kitchen | πŸ‡¨πŸ‡¦

  • sculptedkitchen

    @sculptedkitchen

    2 weeks ago
  • Toronto, Ontario
  • Special cake for a special boy! πŸ‘¦This was a labour of love that took many steps but sooo worth it! Would you like a slice?! It's a hazel mocha chocolate cake with raspberry jam and ganache filling! πŸ«πŸ’•πŸ₯œ. . . Ingredients for cake: . 🍫4.5 cups of flour. 🍫3 cups of sugar - coconut is fine. . 🍫1 cup of cocao powder. 🍫1 1/2 tsp baking powder. . 🍫1 1/2 tsp salt. 🍫1 container of dairy free spread, I used tofutti, softened. 🍫400ml soy coffee & hazelnut milk. 🍫250ml hazelnut oil. . 🍫1 tsp xanthan gum. . 🍫50 ml of coffee, hot. For the meringue kisses: 🍫75ml aquafaba. 🍫1 cup plus 2 T of icing sugar. 🍫1 tsp xantham gum. For the ganache: 🍫1.5 cups of vegan chocolate. 🍫1.5 cups of coconut cream, from the can after it's been refrigerated. . 🍫pinch of salt. . raspberry jam: 🍫2 cups of raspberries. 🍫maple syrup or coconut sugar to taste - 2 T approx. 🍫juice of 1/2 lemon. . .. . . Steps: 1 – preheat oven to 350F/180C.Β 2 2. To make the cake, mix together flour, sugar, cacao powder, baking powder and salt.Β  3. In another bowl, whisk together the melted spread, coffee, milk, hazelnut oil and anthem gum. 4. Mix together the dry and wet ingredients and divide between 3 sponge cake tins. Make sure to put some parchment paper cut in a circle to fit the bottom of the pan. Bake for 35 minutes. Remove it from oven to allow it to cool and then transfer to a wire rack. 5 – Make the meringues. Reduce the oven temperature to 110Β°C/90Β°C. Place brine into a mixing bowl and let it whisk for 20 minutes or until stiff peaks appear. Method continued in the comments... . . . Hope you guys try it!πŸ’• . . _____________________________________________ #bestofvegan #feedfeed #thebakefeed #projectcupcake #hautecuisines #globyfood #beautifulcuisines #eattheworld #realsimple #canoncanada #foodblogfeed #tv_living #veganrecip3s #bakeandshare #liveforthestory #mycanon #bakersgonnabake #kaylaitsines #lifeandthyme #marthabakes #spoonfeed #chocolate #gatheredstyle #bakeandshare #wiltoncakes #bbg2019 #cake #whpunexpected #veganfood @thrivemags @bestofvegan @thebakefeed @thefeedfeed .
    Sarah | Sculpted Kitchen | πŸ‡¨πŸ‡¦ Special cake for a special boy! πŸ‘¦This was a labour of love that took many steps but sooo worth it! Would you like a slice?! It's a hazel mocha chocolate cake with raspberry jam and ganache filling! πŸ«πŸ’•πŸ₯œ.
.
.

Ingredients for cake: .
🍫4.5 cups of flour.
🍫3 cups of sugar - coconut is fine.
. 🍫1 cup of cocao powder.
🍫1 1/2 tsp baking powder. .
🍫1 1/2 tsp salt.
🍫1 container of dairy free spread, I used tofutti, softened.
🍫400ml soy coffee & hazelnut milk.
🍫250ml hazelnut oil. .
🍫1 tsp xanthan gum. .
🍫50 ml of coffee, hot.

For the meringue kisses:
🍫75ml aquafaba.
🍫1 cup plus 2 T of icing sugar.
🍫1 tsp xantham gum.

For the ganache:
🍫1.5 cups of vegan chocolate.
🍫1.5 cups of coconut cream, from the can after it's been refrigerated. .
🍫pinch of salt. .
raspberry jam:
🍫2 cups of raspberries.
🍫maple syrup or coconut sugar to taste - 2 T approx.
🍫juice of 1/2 lemon.
.
..
.
.
Steps:
1 – preheat oven to 350F/180C.Β 2
2. To make the cake, mix together flour, sugar, cacao powder, baking powder and salt.Β 
3. In another bowl, whisk together the melted spread, coffee, milk, hazelnut oil and anthem gum. 
4. Mix together the dry and wet ingredients and divide between 3 sponge cake tins. Make sure to put some parchment paper cut in a circle to fit the bottom of the pan. Bake for 35 minutes. Remove it from oven to allow it to cool and then transfer to a wire rack. 
5 – Make the meringues. Reduce the oven temperature to 110Β°C/90Β°C. Place brine into a mixing bowl and let it whisk for 20 minutes or until stiff peaks appear. 
Method continued in the comments...
.
. .
Hope you guys try it!πŸ’•
.
.

_____________________________________________
#bestofvegan 
#feedfeed #thebakefeed #projectcupcake #hautecuisines #globyfood #beautifulcuisines  #eattheworld #realsimple #canoncanada #foodblogfeed #tv_living #veganrecip3s #bakeandshare #liveforthestory #mycanon #bakersgonnabake #kaylaitsines #lifeandthyme #marthabakes #spoonfeed #chocolate #gatheredstyle #bakeandshare #wiltoncakes #bbg2019 #cake  #whpunexpected #veganfood 
@thrivemags 
@bestofvegan 
@thebakefeed 
@thefeedfeed
.

    Special cake for a special boy! πŸ‘¦This was a labour of love that took many steps but sooo worth it! Would you like a slice?! It's a hazel mocha chocolate cake with raspberry jam and ganache filling! πŸ«πŸ’•πŸ₯œ.
    .
    .

    Ingredients for cake: .
    🍫4.5 cups of flour.
    🍫3 cups of sugar - coconut is fine.
    . 🍫1 cup of cocao powder.
    🍫1 1/2 tsp baking powder. .
    🍫1 1/2 tsp salt.
    🍫1 container of dairy free spread, I used tofutti, softened.
    🍫400ml soy coffee & hazelnut milk.
    🍫250ml hazelnut oil. .
    🍫1 tsp xanthan gum. .
    🍫50 ml of coffee, hot.

    For the meringue kisses:
    🍫75ml aquafaba.
    🍫1 cup plus 2 T of icing sugar.
    🍫1 tsp xantham gum.

    For the ganache:
    🍫1.5 cups of vegan chocolate.
    🍫1.5 cups of coconut cream, from the can after it's been refrigerated. .
    🍫pinch of salt. .
    raspberry jam:
    🍫2 cups of raspberries.
    🍫maple syrup or coconut sugar to taste - 2 T approx.
    🍫juice of 1/2 lemon.
    .
    ..
    .
    .
    Steps:
    1 – preheat oven to 350F/180C.Β 2
    2. To make the cake, mix together flour, sugar, cacao powder, baking powder and salt.Β 
    3. In another bowl, whisk together the melted spread, coffee, milk, hazelnut oil and anthem gum.
    4. Mix together the dry and wet ingredients and divide between 3 sponge cake tins. Make sure to put some parchment paper cut in a circle to fit the bottom of the pan. Bake for 35 minutes. Remove it from oven to allow it to cool and then transfer to a wire rack.
    5 – Make the meringues. Reduce the oven temperature to 110Β°C/90Β°C. Place brine into a mixing bowl and let it whisk for 20 minutes or until stiff peaks appear.
    Method continued in the comments...
    .
    . .
    Hope you guys try it!πŸ’•
    .
    .

    _____________________________________________
    #bestofvegan
    #feedfeed #thebakefeed #projectcupcake #hautecuisines #globyfood #beautifulcuisines #eattheworld #realsimple #canoncanada #foodblogfeed #tv_living #veganrecip3s #bakeandshare #liveforthestory #mycanon #bakersgonnabake #kaylaitsines #lifeandthyme #marthabakes #spoonfeed #chocolate #gatheredstyle #bakeandshare #wiltoncakes #bbg2019 #cake #whpunexpected #veganfood
    @thrivemags
    @bestofvegan
    @thebakefeed
    @thefeedfeed .

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ritaserano - Rita Serano 2 weeks ago

That’s absolutely a labor of love for a special boy! Looks absolutely spectacular πŸ€©πŸ’™βœ¨πŸ™Œ