cooking Time
1 hour
serves
12
preparation Time
5 hours

11 Layer Chocolate Cream Cake

This is another decadent cake that takes quite a commitment but produces an amazing result. Each layer needs to be baked individually, then topped with cream, covered in crumbs and drizzled with ganache, which sounds more complicated than it is. The cake layers start more like biscuit pieces, but once you add the cream filling and let the cake set overnight, they start to soften and soak in the delicious, moist filling. I like to cut the cake into pieces in advance, but it also looks lovely as a round or square cake presented as a whole.

For this cake you need patience, time and precision, and in return you'll get a light, beautiful, show-stopping dessert!

Ingredients for the cake
  • 60g golden syrup
  • 65g vegan butter
  • 190g caster sugar
  • 1 1/2 tsp bicarbonate of soda
  • 335g plain flour
  • 20g cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 2 vegan eggs (I use Bob's Red Mill Egg Replacer which calls for 1 tbs powder to 2 tbs water per egg)
Ingredients for the cream cheese filling
  • 500g vegan cream cheese (I use Tofutti Better Than Cream Cheese)
  • 400g cold vegan whipping cream, or cold coconut cream (I use Nature's Charm Coconut Whipping Cream)
  • 110g soft icing sugar
  • 1 tsp vanilla extract
  • Leftover cake crumbs
Ingredients for the ganache
  • 20ml vegan cream
  • 20g vegan chocolate
Instructions for the cake
  • Place golden syrup, butter and sugar in a small saucepan over a low heat.
  • Cook, stirring regularly until mixture is smooth and melted. Try not to let the sugar crystalise.
  • Turn off the heat, then add bicarbonate of soda and stir as the mixture bubbles up. Leave to cool for at least 10 minutes.
  • Combine flour, cocoa, salt and cinnamon in a large bowl and mix to combine.
  • Add vegan eggs and honey mixture and use your hands to bring the dough together until smooth.
  • Wrap in baking paper and leave in the refrigerator to rest for at least 1 hour; ideally overnight.
  • Remove from the refrigerator, preheat your oven to approximately 180 degrees Celsius and line at least one baking tray. The bigger your oven and the more baking trays you have, the quicker the dough will be to cook. Otherwise you can cook one or two at a time.
  • Weigh the dough and divide by the number of layers you'd like. I like to make 12, and use the last layer to fill out the remaining layers i.e if there are crystalised bits in the layers prior to baking and the dough isn't rolling out smoothly, I replace them with a small piece from the last layer. Then, the last layer can be cooked, blended and used for crumbs. For 11 equal layers plus a little leftover, each layer should weigh around 60g.
  • Roll out each piece. They don't have to be neat, just ensure they're big enough to fit a round or square cake ring by holding the ring above the dough. Once each round is cooked, you'll need to use the ring to trim the edges.
  • Place the rolled dough pieces onto prepared trays, and bake for 5-10 minutes each.
  • Remove from the oven and leave to cool completely.
  • Meanwhile, make the icing and ganache.
  • Once the dough has cooled, use the cake ring to trim all of the cake rounds so they're the same size, and place the trimmed edges into a food processor or onto a bread board.
  • Blend the edges until you have crumbs, or use a knife to cut into little pieces.
Instructions for the cream cheese filling
  • Combine all ingredients in a bowl and whisk until smooth, either with a whisk or using a handheld or stand mixer.
Instructions for the ganache
  • Heat cream for a few minutes until hot (do not let it boil), then add chocolate and mix until smooth.
Instructions for the assembly
  • Place one piece of cake onto a plate, breadboard or in a large, wide bowl. You may like to spread a little filling onto your plate to hold the cake in place.
  • Top with a little of the cream cheese filling and spread all over.
  • Place another piece of cake onto the filling and repeat the process, until you have the final piece of cake on top.
  • Use the remaining filling to ice the sides and the top of the cake, reserving some for decorative icing if desired.
  • Use your hands to carefully press the crumbed mixture up the sides of the cake (if using a bowl, you can easily remove these later and will avoid a lot of mess on your counter).
  • Top with remaining crumbs and drizzle over ganache.
  • Place in the refrigerator to set for at least three hours (ideally overnight), then cut into pieces and store in a container.

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