Here's thing.. up until about 2 weeks ago, I was a self proclaimed Betty-Crocker-ass, basic-ass bitch. After being introduced to making cake "from-scratch", it's game over. Here to impart wisdom and skills from the girls, please enjoy the recipes below (websites included). I've also inserted some personal tips to making this bomb cake.
Vegan Chocolate Cake Layers & Frosting
Addapinch
- I've made this recipe with almond milk/vegan butter as well as regular milk/butter - both turn out well
- Follow the steps to a T pleaseeeeee
- When making the frosting, hold back on the milk, pour it in little by little. I once ended up with a kinda runny frosting, which is fine if you keep the cake cold, but lame as fuck if you want to eat it at room temp
- Used two 8 inch round pans, had extra batter left over
Cheesecake Layer
Preppy Kitchen
- Because I wanted thinner layers I halved the recipe
- If you've never made cheesecake before... chilllddddd you got another thing coming (but you can totally do it lol)
- Make sure all of your ingredients are room temperature before starting
- Bake your cheesecake inside of a "water bath" (basically in a pan filled halfway with water), this prevents your cheesecake from burning around the edges and keeps moisture in the oven so your cake doesn't dry out and crack
- Since I cut the recipe in half, I cooked it for just under an hour and had a couple of small cracks (NBD since it was a middle layer)
- Once it's done baking, DON'T remove it from the oven right away, this sudden drastic change in temperature will fuck it up. Instead, turn off the oven, crack the oven door open, and let it sit for 30 minutes before removing
- Allow it to cool to room temp, then cover and put in fridge for minimum 4 hours
- Use parchment paper to prevent your cake from sticking to the bottom of the pan (also oil/butter around the sides)
- Careful when stacking it on top of your bottom layer, these guys are finicky
Ok, now go bake a cake! Don't forget to tag us in your photos @dopehaus.co
Comentarios