// Vegan chocolate and stracciatella cake

Juicy and fluffy

Vegan chocolate cake 🍫 juicy and fluffy for all the chocolate lovers 😋🍫😍

Vegan chocolate cake, filled with vegan coconut stracciatella Alpro cream and vegan chocolate ganache 🍫

If you like chocolate, you'll love this cake because it has an incredible chocolate flavor 😋🍫🤩

Ingredients: Sponge cakes (3 15cm molds)

🍶160ml sunflower oil

🍬200g sugar

🥥200ml coconut drink without sugar @alpro.es

🥄1tsp vanilla essence

🥣220g plain flour or pastry flour

🥄10g baking powder

🥄4g baking soda

🧂1 pinch of salt

🍫50g pure cocoa powder

Elaboration: Sponge cakes

🍫In a bowl put all the ingredients. Mix and beat until well combined

🍫Pour the mixture in equal parts into the three previously greased molds with vegan butter or vegetable oil

🍫Bake at 170ºC for 20 min heat up and down. Check with a toothpick that it comes out dry

🍫Let cool well on a grill before unmolding

🍫Unmold carefully, the sponge cakes are very tender and can be broken

Ingredients: Vegan coconut stracciatella cream (For filling and topping)

🌱400ml vegetable cream to mount

🥥340g coconut stracciatella @alpro.es

🍭60g icing sugar

🥄1tsp vanilla essence

🍫40g vegan chocolate chips

Elaboration: Vegan coconut stracciatella cream

🥥Beat the vegetable cream until it mounts, add the icing sugar and vanilla. Beat until well integrated

🥥Add Alpro coconut stracciatella and beat until you see a thick cream

🥥Cream ready to assemble the cake

Ingredients: Vegan chocolate ganache (For inner layer filling with stracciatella cream)

🍫60g vegan chocolate

🌱90ml vegetable cream to mount

Elaboration: Vegan chocolate ganache

🌱Chop the chocolate

🌱Heat the cream without it breaking a boil

🌱Pour the cream over the chocolate and stir well until it dissolves and is creamy
• The cream when heated seems to be cut, but do not panic, then when mixed with the chocolate the ganache is good

Ingredients: Ganache chocolate tears (For decoration)

🍫40g vegan chocolate

🌱70ml vegetable cream to mount

Elaboration: Ganache tears of chocolate

🌱Chop the chocolate

🌱Heat the cream without it breaking a boil

🌱Pour the cream over the chocolate and stir well until it dissolves

🌱Pour the ganache into a bottle or use a spoon to make the chocolate tears

Assembly of the cake:

3-layer sponge cake, two layers of coconut stracciatella cream and chocolate ganache

👩🏻‍🍳Moisten the biscuits a little with syrup (70g of sugar + 250ml water + 1 small teaspoon of vanilla. Bring to a boil and let cool well before using)

👩🏻‍🍳Put the layers of cream and ganache: Cake - 240g cream - Chocolate ganache to taste - Cake - 240g cream - Chocolate ganache to taste - Cake

👩🏻‍🍳Cover the sides with acetate, cover with transparent film and store in the refrigerator between 4 or 6 hours so that the cream remains firm

👩🏻‍🍳After the rest time, cover with the remaining cream, making a naked

👩🏻‍🍳Decorate the cake... this is your choice. I decorated it with natural coconut, chocolate shavings, chocolate tears, a little bit of paniculata and green leaves (inedible 🌼🌿)

Note

✍️I moistened the cakes because honestly I like cakes a little juicy, but this is to taste

✍️It is important to cover the edges of the cake with acetate or with a base so that it remains firm, and if you do it at the beginning of the assembly, it is better, so you will not run the risk of the cake collapsing... I forgot 🙄 at the beginning and it almost collapsed 😅😬

✍️The chocolate ganache inside the filling is optional, it gives it more chocolate flavor, but you can also put strawberry, raspberry, red fruit jam or any flavor you want!

It is an easy recipe to make, but it has its work. It is very very tasty and if you have an event with this cake you will not fail, it is very beautiful and believe me, no one will think that it is a vegan cake, its flavor is authentic and delicious 🌱💚. I hope you like my recipe and dare to prepare it 🤗🥰