“THE END IS NEAR” – I yell as I happily run around the house.
Fear not, my friend. Not the end, the end. It’s final season I mean, as I’ve only have two more exams to go and three days of studying ahead. “FINALLY” – my lunatic screams can be heard across the street – much to the dismay of my poor, poor neighbours, who – now that I think about it – are probably tired of hearing me cry over exams and having me blast metal music at 7am every morning (gotta wake up feelin’ all energised, am I right mates?) and make smoothies at dawn with a very very, very loud blender. Also: all. the. screaming.
I gotta confess that I’m a really loud gal. Not only do I have the incredibly high-pitched voice of a four-year-old hyena-kid hybrid, but I also make sure I yell more than I talk. Whispering? What even is that. Also, I do this thing where I gotta blast my ~ultimate dancing jam~, Abba’s “Gimme Gimme Gimme” during every study breaks (fyi: I take lots), always at high volume and singing to it (like, can you even play Abba’s music without dancing to it?? I don’t think so, mate) so it’s safe to say my neighbours aren’t really fond of me.
Not that I’m too fond of them anyway because, see, they do this thing where they play World of Warcraft at 4am every single day – punching the keyboard violently and screaming to the screen so they know they’re 100% disrrupting my already poor sleep. Plus, I don’t know how to put it (any kids among the public today?)… but I’ve heard cats mate more quietly than that. Safe to say that I too hate this people.
Where this is going, you ask? Wasn’t this a post about fluffy chocolate cake covered in even fluffier peanut butter mousse? Yes. But you know me and my constant whininess, so you bet I had to mention exams and how they take the life out of me (and also celebrate they’re almost over yay!) AND MY NEIGHBOURS ARE BEING NOSY AGAIN AND I WANTED TO COMPLAIN.
Also, in case you want to hear about it, there are also four cats living on a patio right in front of my bedroom window and, unlike some girl I know who spends 99.99% of her time chained to a desk and a pile of physics notes, they mate a lot. And boy, are they loud.
Safe to say #3: between all of the studying and loud noises, napping is an impossible mission.
What is my life, ah.
Back to cake, because I thought I’d talk about joyful stuff for once and take a break from all the incessant whining that is my life.
This cake, my friends, is what the experts would call “perfection”. Like, layers of soft, moist chocolate cake with a caramel filling (!!!!!!!) – all covered in this creamy dreamy peanut butter mousse frosting.
Ay mama, the things I’d do for a slice of this cake right now.
Like, can you thing of a better combo than chocolate + caramel + peanut butter? (with a slight hint of coconut thanks to the whipped coconut cream). Because I truly don’t… but if you have an idea, I’d love to hear all about it (and also receive a basket of baked goodies inspired on it, please and thank you).
Granted, this cake might not be the easiest thing to make (it’s a layered wonder, after all!), but the effort truly pays off and, if you see yourself struggling (which is very common, when you make a vegan layer cake for the first time), you can always make this in the form of brownies with a caramel topping and then the peanut butter frosting. As you can see, mine is not the prettiest looking of them all but… beauty is on the inside and it’s the thought that counts, right??????????
Just remember to send me a slice if you end up making it. Also, tag me on Instagram, because I love love love to see all of your recreations.
- 400 grams all purpose flour
- 80 grams almond flour
- 80 grams cacao powder
- 15 grams baking powder
- 400 grams brown sugar
- 170 grams coconut oil
- 400 grams light coconut milk
- 1 tbsp. white wine vinegar
- 1 tbsp. vanilla extract
- 160 grams brown sugar
- 50 grams maple syrup
- 80 grams coconut milk
- 50 grams coconut oil
- 1 tbsp. vanilla
- a bit of lemon juice
- cream from 3 coconut milk cans
- 150 grams smooth peanut butter
- 100 grams powdered sugar
- Whisk together both flours, baking powder, cacao and sugar until combined.
- Add in the melted coconut oil, milk, vanilla and vinegar and stir until combined.
- Divide the mixture into three small round pans, filling them halfway.
- Bake at 180ºC (375F) for 35-40 minutes or until you insert a toothpick in the center and it comes out clean.
- Let cake to cool completely (overnight is best) before cutting off the excess.
- Whisk together sugar, vanilla and maple syrup.
- Heat on low until sugar has dissolved.
- Warm the milk a bit before adding it to the mixture.
- Slowly add the milk while you keep stirring.
- Heat on low until it thickens, stirring often (it should take about 7-10 minutes)4
- Add in coconut oil and lemon juice and stir until creamy.
- It will thicken as it sits.
- Open the coconut milk cans (must be full fat) and leave them on the fridge to chill overnight.
- Remove the solid cream from the lid and use an electric whisker to whip it until fluffy.
- In a separate bowl, whisk peanut butter until smooth.
- Add the peanut butter to the cream mixture and keep whisking.
- Add in sugar and whisk again until smooth.
- Cut the edges of each layer of cake with a cake slicer.
- Spread the caramel sauce on top of the first layer of cake.
- Top with the next layer of cake and spread more caramel on top of this.
- Cover with the last layer of cake.
- Use the peanut butter mousse to frost the cake.
- Decorate the cake with extra chocolate chips or berries.
- You must keep the cake chilled at all times, but leave it to sit at room temperature for 10 minutes before serving.