Eggless chocolate cake w. Butterscotch Biscoff frosting.
You know those times you’re at home and just really want something super tasty but all the god damn eggs are already eaten.
Cracks = character don’t worry about them.
Cake is something I take seriously, I do struggle sometimes/quite a bit with my relationship with food, but it’s also taught me so much. I eat less, therefore what I put into my body needs to be of the highest nutritional value, or, bloody delicious. This, this is delicious, this is the kind of chocolate cake I want to wake in the middle of the night to nibble on or first thing in the morning. It’s GORGEOUS.
The base is naturally vegan.
Enough for: 12
Cooks in: 25 minutes
300g self raising flour
100g cocoa powder
1/2tsp sea salt
1 tsp bicarbonate of soda
300g light golden brown sugar
300ml warm water
125ml oil
1 tbsp lemon juice
For the frosting:
100g butter
125g lotus spread
125g praline caramel
350g icing sugar
Splodge milk
Pinch sea salt flakes
Grease and line 2 x 7” round baking tins with parchment. Heat your oven to 180c.
For the chocolate cake: you want to whisk the flour, cocoa, salt and bicarbonate of soda together with the sugar together in a large bowl. Pour the water, oil and lemon juice into the centre of this and using a whisk, fold to combine. Pour into the prepared tins, if you don’t have your tins prepared, well, I guess your cake mix will be waiting, and there’s not many cake mixes that love waiting around.
Topple it in, spread it out, an offset spatula will help with this. Get it in the oven for just under 25 minutes until risen, if they pop back when gently pressed they’re ready for the cooling rack. I kind of think, if you don’t have a cooling rack, if you just leave them on the counter, that’s cool too.
Make the frosting then when they’re cool, no point doing it before this point. Beat the butter briefly to make sure it’s soft first, in a stand alone mixer. Beat the lotus spread, dulce de leche and icing sugar into this until smooth and fluffy, like, it’ll be super fluffy. Add a little salt to this too and splodge of milk.
While it’s still in the tin. Dollop the fluffy frosting on top, use the end of a spoon or offset spatula to swirl the mixture and create bundles and ruffles of the buttery frosting, bringing it right out to the edges. If you have some extra dulce the leche, pour it into these pools and then sprinkle with the sea salt flakes.
