Chocolate Celebration Cake
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Chocolate
Servings
12
Prep Time
20 minutes
Cook Time
35 minutes
This is our go-to cake for birthdays and parties. Double decker cakes always feel more special! This one is so quick to make with our Choc Muffin mix. You can also use ganache or icing if you prefer.
Author:Sophie Killmier
Ingredients
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2 x YOMO choc muffin mix
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1 1/3 cup (333g) water
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2/3 cup (152g) oil – preferably sunflower oil or light olive oil
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2 x 5ml tsp (10g) vanilla essence
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2 x 20ml tbsp (40g) vinegar – use plain white vinegar or apple cider vinegar
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1 x 200g vegan sour cream – we use Coyo
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¼ cup pure icing sugar or maple syrup if you want to keep it refined sugar free
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1 x 5ml tsp (5g) vanilla
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Fresh raspberries
For the Cake:
For the Chantilly cream filling:
Directions
Grease and line 2 x 19cm diameter round cake tins and preheat the oven to 180 degrees C.
In a large bowl, combine choc muffin mix, water, oil, vanilla and vinegar – mix very well with a spatula.
Transfer batter to prepared cake tins, distributing evenly across the two tins.
Bake for ~35min – use a skewer to test in the middle of each cake.
Allow to cool completely on a wire rack.
In a small bowl, whip the sour cream, icing sugar and vanilla.
Transfer one of your cakes to the serving plate and cover with cream filling.
Layer fresh raspberries on top of the cream.
Sandwich the second cake on top and press down lightly.
Sift some icing sugar on top or decorate with fruit.
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