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For the nutty chocolate shards
For the sponge
For the chocolate buttercream
For the chocolate drip
- For the chocolate shards, melt the chocolate in a microwave-safe bowl in 30 second bursts until fully melted.
- Line a baking tray with non-stick parchment paper. Spread the chocolate to an even layer and sprinkle on the chopped hazelnuts and sea salt. Place the chocolate in the fridge for five minutes or until set.
- Once set, use a sharp knife to cut the chocolate into small shards. Chill in the fridge until ready to use.
- Preheat the oven 180 ̊C/160 ̊C fan/gas mark 4. Line four 16cm tins with parchment paper.
- Sift together the flour, baking powder, baking soda and cocoa powder. Add the sugar and salt and whisk.
- Combine the coconut milk, melted coconut oil, hot water and lemon juice. Pour the wet into the dry ingredients and whisk well until you get a smooth cake batter.
- Distribute the cake batter evenly between the three lined cake pans. Bake for 35-40 minutes, or until a skewer is inserted and comes out clean. Allow to cool fully.
- For the buttercream, in a large bowl, beat together all of the ingredients for the buttercream until smooth.
- To assemble the cake, place one sponge onto a cake board or serving plate, using a teaspoon of icing on the board to help the cake stick. Spread on some of the icing and add the next sponge on top. Repeat this step.
- Using a palette knife or offset spatula, spread the icing over the top and sides of the cake, making sure to fill in any gaps. There will be crumbs in the icing, so place the cake into the fridge for 30 minutes to set.
- Once set, spread over more icing to cover any crumbs and smooth. Leave to chill in fridge until ready for the drip icing.
- For the drip, place the chopped dark chocolate into a heat-proof bowl. Heat the coconut cream until only just boiling, then pour it over the chocolate.
- Allow to stand for 2-3 minutes, then stir well until you get a smooth glossy ganache. Set aside to cool slightly.
- Remove the cake from the fridge, allow the chocolate ganache to gently run down the sides, add some more drips down the sides of the cake.
- Decorate the cake with the chocolate shards, extra chopped nuts and sea salt.
Per serving 542kcals, 26.5g fat (20g saturated), 75.9g carbs (50.1g sugars), 6.9g protein, 4.4g fibre, 0.264g sodium
BirthdayCakesDairy-freeFreezer-friendlySweet thingsSpecial OccasionsKidsVeganBakingMake it HealthyVegetarian
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