Mix Dry Ingredients: In a medium bowl, whisk together the dry ingredients. Set aside.
Prepare Wet Ingredients: In a large mixing bowl, combine the chocolate pieces and boiling water. Let it sit for a minute, then whisk in the cocoa powder until smooth. Add the remaining wet ingredients, including the buttermilk mixture, and whisk until combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking until smooth. Be careful not to overmix.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to wire racks to cool completely.
Prepare Chocolate Ganache: In a dry mixing bowl, add the chocolate pieces. In a saucepan, heat the coconut cream until hot but not simmering. Pour the hot cream over the chocolate and let it sit for a minute. Add the cocoa powder and vanilla extract, then whisk until smooth. Refrigerate for 1 hour, whisking after 30 minutes, until the ganache reaches a spreadable consistency.
Assemble and Frost: Once the cakes are completely cool, frost them with the chocolate ganache. Enjoy the decadent goodness of your vegan chocolate cake!
Notes:
Gluten-Free Option: Some readers have successfully made this recipe using a gluten-free flour blend.
Customization: Feel free to use your preferred unsweetened plant milk. Soy milk is recommended for optimal buttermilk texture.
Baking Time: The cakes are typically baked for 35 minutes, but adjust based on your oven’s performance.
Storage: Store leftover cake covered in the refrigerator for up to 5 days. Unfrosted pieces can be wrapped in plastic wrap and frozen for up to a month.
Serving Suggestions: Pair your cake with a scoop of dairy-free ice cream or fresh berries for an extra treat.
Conclusion:
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