Do you ever stop and think: what can I do to make the most incredible, over-complicated cake to ever graze this blog? I do. Every single day. Yes, cake is what I mostly think about. Also puppies. And velvet boots.
This. Is. It.
Four layers of champagne-infused cake, filled with white chocolate hazelnut praliné and then covered in fluffy buttercream. Want to complicate it… even more? Add sugar-paste roses! And edible gold glitter!!!!! Because, hey! That stuff is really hard to find.
A million hours, a thousand of pounds of sugar, one hangry 20-year-old and one very tired mum later: here it is.
Absolutely the most breath-taking cake my mum and I ever made. Not the best-looking cake on the web but you know, we’re trying. Even if the pictures don’t make it any justice (lighting sucked again!!!!!), it looks miles better than any of the layer cakes we’ve made in the past.
Also, how poopin’ difficult is to get a vegan layer cake which doesn’t shatter in a thousand million pieces????
Just as difficult as defeating Voldemort, rule the seven kingdoms and… and… actually, I cannot think of anything else which is quite as hard as making the ~perfect~ vegan layer cake. Let me know if you ever come up with a good idea, will you?
Anyway, anyway. I so wanted to make something special to wave 2016 goodbye! I know it’s been a pretty catastrophic year for everyone, but not for me!!! It’s been by far the best-est year for my and le blog, so I wanted to thank you guys for all your support and endless lovely comments! You’re all incredible and I cannot put into words how grateful I am that I have you here, reading, liking and sharing. Sending big love and hugs your way! And if we ever ever come up with a way to send actual chocolate chip cookies via email… you know you’re on my list.
This cake, although flippin’ hard to put together, seems like a perfect way to end the year. Can a flavour combo get any more festive than champagne with praliné? Pink champagne, actually!!!!! But only because the real deal is so pricey!! Like!!!! Help!!!! I’m not made of money!!!!
Fear not, if you don’t like alcohol-tasting food (I know I don’t), because this cake doesn’t straight up taste like booze. It has a slight hint of bubbly, champagne-y goodness which goes super well with the sweetness of the frosting and that toasty filling. Hello white chocolate hazelnut praliné!!! How much more delicious can you get?
That filling though? It honestly has to be one of the best creams e-v-e-r. Toasted almonds and sweet, creamy white chocolate, blended together to obtain the smoothest, loveliest paste to ever graze a cake. The dairy-free white chocolate I used is Sweet William, but if you cannot get it where you live, you can find some other great options in this post of mine.
I gotta admit that the buttercream is a bit too sweet, though but… aren’t all buttercreams out there? Isn’t that the point? I don’t know. Fortunately, the cake itself isn’t that sweet so the combo works like a treat!
To make the pretty flowers, my mum (and I say my mum because we all know how terrible I am using my hands to do anything ugh) watched a youtube tutorial. I won’t bother making one myself because I’m poopin’ awful at explaining myself so here’s a lovely link for you to click! I’m terrible with tutorials, I swear.
So that’s it, my friends!!! I’m guessing most of you won’t give it a go because, let’s be honest, you could get one nice pair of boots with the money it costs to buy all that champagne, dairy free white choc and cake-cutting equipment (note to readers: do not attempt cutting the layers with a knife) but at least I hope you guys enjoy the pictures!!
- 550 grams all purpose flour
- 480 grams sugar
- 225 grams dairy free butter
- 4 faux eggs
- 250 grams champagne
- 10 grams baking powder
- 1 tbsp. white wine vinegar
- 80 mililitres champagne
- 100 grams white sugar
- 200 grams dairy-free chocolate
- 250 grams roasted hazelnuts
- 50 grams coconut oil
- 20 grams agave syrup
- 150 grams dairy free butter
- 600 grams powdered sugar
- 2-3 tbsp. dairy free milk of choice
- 1 tbsp. vanilla extract or champagne (optional)
- Sugar roses
- Edible gold butter
- Start by preparing the eggs according to instructions in the package.
- Preheat oven to 180ºC (375F)
- Melt the butter.
- Whisk together flour, baking powder and sugar.
- Add in champagne, vinegar and eggs and stir well to combine.
- Pour batter into two well-greased small but tall round pans.
- Bake for 40-45 minutes or until you insert a toothpick in the center and it comes out clean.
- Chill cakes overnight before cutting into layers.
- In a food processor, blend hazelnuts until a paste is formed.
- Add in melted coconut oil and agave to make the mixture smoother and blend again.
- Melt white chocolate and add it to the mixture.
- Blend until smooth.
- With an electric hand whisker, whisk together softened butter and sugar.
- Add milk as necessary in order to obtain a frosting which is creamy but not too liquid.
- You shouldn't need more than 3 tbsp. of milk.
- Whisk sugar and champagne in a saucepan and heat on medium heat until it thickens.
- Once both cakes are chilled, cut each one of them into two rounds with a proper cake cutter.
- Do not attempt using a knife because the cake will break if you do.
- Brush cake layer with the champagne syrup so cake is moister.
- Spread the praliné cream on top of one of the layers.
- Top with another one and repeat this whole proccess twice more.
- Do not cover the last layer.
- With the help of a spatula, cover the cake in buttercream.
- Do not use all of the buttercream as you'll need 2-3 spoonfuls to stick the rose flowers later.
- Smooth the frosting and chill cake in the fridge for 2-3 hours.
- To stick the roses to the top of the cake, add a bit of the remaining buttercream to the top and lightly press the flower against it.
- Dust with edible glitter and enjoy!!!!
- I use Orgran no-eggs faux eggs.
- I recommed checking out a youtube tutorial to see how to make the roses because I'm terrible at explaining myself. Read the post above to find a link!