Decadent Vegan Mocha Cake with Chocolate-Rum Cream Filling: A Show-Stopping Dessert
Indulge in the ultimate vegan dessert experience with this rich and decadent mocha cake. Layers of moist chocolate sponge are infused with a coffee-maple syrup soak, then generously filled and frosted with a luscious chocolate-rum cream. This show-stopping cake is perfect for special occasions or anytime you crave a truly indulgent treat.
Ingredients
For the Chocolate Sponge Cake (x3):
- 125g white flour
- 15g bitter cocoa
- 100g icing sugar (or mixed brown sugar)
- 60g oil (sunflower or peanut)
- 0.5 tsp baking powder
- 1 tbsp apple vinegar
- 150g soy milk
For the Coffee-Maple Syrup Soak:
- 4-5 tbsp hot water
- 2 tbsp instant coffee
- 2 tbsp maple syrup
For the Chocolate-Rum Cream:
- 100g dark chocolate (85% cocoa)
- 5 tbsp soy milk
- 2 tbsp instant coffee (adjust for intensity)
- 2 tbsp agave syrup
- 200ml vegan whipping cream (or coconut milk)
- 2 tbsp rum (optional)
Instructions
Night Before:
- Preheat oven to 180°C (350°F). Grease a 15cm round cake pan.
- Combine flour, cocoa, icing sugar, baking powder, oil, vinegar, and soy milk until smooth. Pour into prepared pan.
- Bake for 30 minutes or until a toothpick comes out clean. Repeat for 3 layers. Cool completely on a wire rack overnight.
Next Day:
- Prepare the coffee-maple syrup soak by mixing hot water, instant coffee, and maple syrup.
- Make the chocolate-rum cream: Melt chocolate with soy milk, coffee, and agave syrup in a double boiler. Cool slightly. Whip vegan cream until stiff peaks form. Gently fold whipped cream into cooled chocolate mixture. Add rum if desired.
- Trim the rounded tops off the cake layers for a flat surface. Soak each layer generously with the coffee-maple syrup.
- Assemble the cake: Place one layer on a serving plate, spread with cream, repeat with remaining layers. Frost the top and sides with remaining cream. Decorate as desired.
- Refrigerate for at least 2 hours before serving. Enjoy!
