Moist Chocolate Cake

Method

Preheat the oven to 180°C (356°F) top/bottom heat. Either use a springform pan of about 26 cm and then cut the cake once horizontally with a large kitchen knife or use two small springform pans. Line the bottom with parchment paper.

Pour the plant-based milk into a cup with vinegar. Let it sit for 5-10 minutes until it turns into buttermilk. Place a sieve over a large bowl and sift flour and cocoa through it. Then add sugar, baking soda, baking powder, and vanilla powder and mix everything well. Add all liquid ingredients (applesauce, buttermilk, oil) and briefly stir into a homogeneous batter. Spread the batter evenly in the springform pans, smooth it out, and tap it lightly to remove air bubbles from the batter. Bake in the preheated oven for about 30 minutes.

In the meantime, prepare the frosting. Put soaked and drained cashews together with plant-based milk in a food processor and blend until a homogeneous mixture is formed. Add the chocolate cream and powdered sugar and mix evenly.

Once the cake base is baked, let it cool down. Tear a piece of parchment paper into 8 pieces and place them circularly on the edge of the cake stand. These paper pieces help keep the stand clean and will be removed later. Cut the cake horizontally with a large knife. Place one of the cake parts on the cake stand and spread about half of the chocolate mixture on top. Place the second cake base on top. Spread the remaining frosting on top and sides of the cake.

Finally, remove the parchment paper pieces. Decorate the cake with frozen berries and enjoy!

Ingredients

Dough:

• 300 g wheat flour
• 150 g Rapunzel Cristallino cane sugar
• 3 tbsp Rapunzel cocoa powder, strongly de-oiled
• 2 tsp baking powder
• 2 tsp baking soda
• 100 ml Rapunzel frying & baking oil
  or soft margarine
• 50 ml applesauce
• 250 ml soy milk (or other plant-based milk)
• 2 tbsp Rapunzel white wine vinegar
• A pinch of Rapunzel Bourbon vanilla powder

Tip: For a more intense chocolate flavor, you can omit 50 ml of the plant-based milk and use espresso
or grain coffee instead.

Frosting:

• 180 g Rapunzel cashew pieces soaked for 2 hours (or pour boiling water over them and wait only 10 minutes)
• 200 g Rapunzel dark chocolate spread
• 40 g Rapunzel Cristallino cane sugar

Alternatively:

• 200 g Rapunzel dark couverture chocolate
• 3 tbsp bionella nut nougat cream (vegan)
  or 1 tbsp Rapunzel virgin coconut oil

Tip: If you prefer a fruitier cake, you can spread raspberry jam in between layers and add some frozen berries.

Decoration:

• A handful of fresh
  or frozen berries