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Vegan Mocha Cake

Ombre Mocha Cake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes

Ingredients
  

For the Cake Batter

  • 1½ cups Plant Milk
  • 2 teaspoons Vinegar
  • ½ cup Vegan Butter
  • ½ cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 2 cups All Purpose Flour
  • 1 cup Cake Flour
  • 1½ cups Granulated Sugar
  • ½ Salt
  • 2 teaspoons Baking Soda

For the Cocoa Paste

  • 6 Tbs Cocoa Powder
  • 2 Tbs Vegetable Oil

For the Icing(s) & Garnish

Instructions
 

  • Preheat the oven to 350F & then grease & parchment line 4-6"cake pans
  • Combine the vegetable oil with the melted vegan butter & add the vanilla extract ~set aside
  • Combine the plant milk with the vinegar & let stand for 5 minutes to thicken. (Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer)
  • Sift all the dry ingredients together in a large mixing bowl, including the sugar.
  • Pour in the wet ingredients (this will be the plant milk mixture & the butter/oil mixture) & whisk smooth about 30 strokes
  • Divide the batter into 4 separate bowls (it is helpful to weigh each portion so that each layer is the same size but it is not necessary just do your best to eye the amounts equally)
  • Now combine the cocoa powder with the oil in a medium bowl & whisk to a smooth paste
  • One portion of batter stays vanilla so be sure to move that aside. To one bowl of batter add 4 tablespoons of the cocoa paste & mix smooth this is the most intense chocolate layer
  • To another bowl of batter add 3 tablespoons of the cocoa paste & the remaining cocoa paste to the last bowl. Compare all the bowls of batter to make sure you have 4 different shades, if not you can always add a scoop from one into another to get the right shade you are looking for.
  • Scrape the separate batter shades into the prepared cake pans & bake in the preheated oven for approximately 18-22 minutes
  • While the cake layers are baking prepare the ganache & mocha buttercream recipes according to the instructions on those posts.
  • Once the cake layers are baked & cooled to cold & your icing recipes are ready assemble the cake as shown in the picture with the chocolate layer on the bottom filling each layer with a portion of the mocha buttercream
  • Crumb coat the cake with the buttercream but be sure to reserve about ½ cup of the buttercream for the rosettes decor on top.
  • Refrigerate the entire cake to cold then pour the warm *not hot ganache over the entire cake on a glazing rack set over a sheet pan with parchment paper to catch the excess drips
  • Garnish with optional cacao nibs & mocha buttercream rosettes

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Ombre Mocha Cake can be stored at room temperature in cool climate for up to 3 days. For longer storage & to prevent drooping in warm climates keep refrigerated for up to 1 week wrapped loosely to prevent drying. Freeze for up to 1 month wrapped well 
Tried this recipe?Let us know how it was!