Life can be so beautiful, especially when spring awakens and Easter is just around the corner.
Then it is a lot of fun to celebrate together with family and dear friends. The whole family will be delighted with this chocolate nougat cake.
As if it were baked in heaven - this gem tastes so delicious😊
The ingredients are for 4 cake molds Ø 17 cm
Preheat the oven to 170°C for a fan oven.
Grease 4 pans with coconut oil and sprinkle with breadcrumbs.
Ingredients for the cake:
- 160 g cake flour
- 120 g powdered sugar
- 25 g cocoa powder
- 12 g baking powder
- ¾ tsp baking soda
- 1 pinch of salt
- 200 ml soy milk or other plant-based milk
- 1,5 tbsp apple cider vinegar
- 1,5 tbsp rum, optional
- 1 tsp vanilla extract
- 80 g butter, vegan
Ingredients for the chocolate nougat cream:
- 270 ml whipped cream, vegan
- 160g dark chocolate
- 190 g nougat (hazelnut cream)
- 110 g butter, vegan
Ingredients for the decoration:
- 100 g coconut flakes
- green liquid food coloring
- 300 grams of dark chocolate
- bubble wrap
Any Easter decorations, edible flowers
Preparation of the chocolate nougat cream:
Heat whipped cream on low heat. Stir in the chocolate and nougat cream and melt.
Empty the finished mixture into a bowl and let it cool completely.
Cream the butter at room temperature with a hand mixer for 5 minutes.
Whip the nougat cream until creamy and stir into the butter.
Chill the cream for about 1 hour before using it further.
Preparation of the chocolate cake:
Sift the dry ingredients into a bowl.
Melt butter and let cool again.
Mix milk and apple cider vinegar and leave for 5 minutes.
Add the rum, vanilla extract and melted butter to the sour milk and stir.
Add the milk mixture to the dry, sifted ingredients and mix with a whisk to form a smooth batter.
Divide the dough equally between the four pans and bake at 170° C for approx. 10-12 minutes (test with a skewer).
Take the cakes out of the oven and let them cool for about 10 minutes. Then turn out of the pans, remove the excess breadcrumbs with a brush and let the cakes cool completely.
Completion:
Put one part of the cake on a plate and spread it with ¼ of the nougat cream. Repeat this process 2 more times and spread the cake all over with nougat cream.
Place the cake in the fridge for at least 1 hour before decorating, preferably overnight.
Decoration:
Tempering chocolate - (tempering the chocolate makes it easier to work with, but most importantly it gives it a nice shine and stays really crisp).
Heat some water in a saucepan.
Cut the chocolate into small pieces, the smaller the better.
Place ⅔ of the chocolate in a metal bowl (turn off the heat at this point, don't let the bowl of chocolate touch the hot water!) and melt over steam, stirring constantly to avoid burning.
Remove the bowl from the steam and stir in the remaining third of the chocolate until melted.
Cut a piece of bubble wrap long enough to cover the cake. It should be approx. 1 cm higher than the cake.
Place the bubble wrap with the nubs facing up on a piece of baking paper and spread generously with the melted chocolate, this works best with a brush.
Let the chocolate dry for 10 minutes then carefully cover the cake with it.
Let the chocolate dry for 2-3 hours.
I saw this decoration with the bubble wrap on my dear friend's house and I have to admit that she did it better than me 😁
After hardening, carefully peel off the foil starting from the lower edge.
and that shouldn't happen, 1cm more in length was unfortunately not enough, 2-3 cm is better LOL!
Color the coconut flakes with the green food coloring to the desired shade, preferably mixing with your hands.
Sprinkle the top of the cake with the green colored coconut flakes and decorate with Easter decorations and edible flowers as you like.
