Introduction: Step into a world of indulgence with our luxurious Vegan Blackout Cake recipe. This exquisite dessert combines rich, moist chocolate cake layers with velvety chocolate pudding and a decadent chocolate ganache, creating a symphony of flavors and textures that will tantalize your taste buds. Join us on a journey as we unveil the secrets to creating this show-stopping dessert, from ingredient insights to step-by-step instructions.

Ingredients: For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened almond milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar

For the Chocolate Pudding Filling:

  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup cornstarch
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup dairy-free chocolate chips
  • 1/2 cup canned coconut milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the almond milk, applesauce, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth and well combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Pudding Filling:

  1. In a saucepan, whisk together the almond milk, cornstarch, sugar, cocoa powder, and salt until smooth.
  2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
  3. Once the mixture has thickened, remove it from the heat and stir in the vanilla extract.
  4. Transfer the pudding to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
  5. Chill the pudding in the refrigerator for at least 2 hours, or until set.

For the Chocolate Ganache:

  1. In a small saucepan, heat the coconut milk until it begins to simmer.
  2. Remove the saucepan from the heat and add the chocolate chips. Let them sit for 1-2 minutes to soften.
  3. Stir the chocolate chips and coconut milk together until smooth and glossy.
  4. Let the ganache cool slightly before using it to assemble the cake.

Assembly:

  1. Once the cakes and pudding are completely cooled, place one cake layer on a serving plate.
  2. Spread the chilled chocolate pudding evenly over the top of the cake layer.
  3. Place the second cake layer on top of the pudding layer.
  4. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  5. Use a spatula to smooth the ganache over the top and sides of the cake, creating a sleek finish.
  6. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the ganache to set.
  7. Serve slices of the Vegan Blackout Cake chilled, and enjoy the indulgent goodness!

Useful Information:

  • Unsweetened almond milk and applesauce replace traditional dairy and eggs in the cake batter, making this recipe suitable for vegans and those with dairy allergies.
  • Coconut milk lends a rich and creamy texture to the chocolate ganache, while dairy-free chocolate chips provide the indulgent chocolate flavor.
  • Cornstarch acts as a thickening agent in the chocolate pudding filling, creating a luscious and velvety consistency.
  • This Vegan Blackout Cake is perfect for special occasions, birthdays, or any time you crave a decadent chocolate treat that’s both vegan-friendly and irresistibly delicious.

Introduction: Step into a world of indulgence with our luxurious Vegan Blackout Cake recipe. This exquisite dessert combines rich, moist chocolate cake layers with velvety chocolate pudding and a decadent chocolate ganache, creating a symphony of flavors and textures that will tantalize your taste buds. Join us on a journey as we unveil the secrets to creating this show-stopping dessert, from ingredient insights to step-by-step instructions.

Ingredients: For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened almond milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar

For the Chocolate Pudding Filling:

  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup cornstarch
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup dairy-free chocolate chips
  • 1/2 cup canned coconut milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the almond milk, applesauce, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth and well combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Pudding Filling:

  1. In a saucepan, whisk together the almond milk, cornstarch, sugar, cocoa powder, and salt until smooth.
  2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
  3. Once the mixture has thickened, remove it from the heat and stir in the vanilla extract.
  4. Transfer the pudding to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
  5. Chill the pudding in the refrigerator for at least 2 hours, or until set.

For the Chocolate Ganache:

  1. In a small saucepan, heat the coconut milk until it begins to simmer.
  2. Remove the saucepan from the heat and add the chocolate chips. Let them sit for 1-2 minutes to soften.
  3. Stir the chocolate chips and coconut milk together until smooth and glossy.
  4. Let the ganache cool slightly before using it to assemble the cake.

Assembly:

  1. Once the cakes and pudding are completely cooled, place one cake layer on a serving plate.
  2. Spread the chilled chocolate pudding evenly over the top of the cake layer.
  3. Place the second cake layer on top of the pudding layer.
  4. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  5. Use a spatula to smooth the ganache over the top and sides of the cake, creating a sleek finish.
  6. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the ganache to set.
  7. Serve slices of the Vegan Blackout Cake chilled, and enjoy the indulgent goodness!

Useful Information:

  • Unsweetened almond milk and applesauce replace traditional dairy and eggs in the cake batter, making this recipe suitable for vegans and those with dairy allergies.
  • Coconut milk lends a rich and creamy texture to the chocolate ganache, while dairy-free chocolate chips provide the indulgent chocolate flavor.
  • Cornstarch acts as a thickening agent in the chocolate pudding filling, creating a luscious and velvety consistency.
  • This Vegan Blackout Cake is perfect for special occasions, birthdays, or any time you crave a decadent chocolate treat that’s both vegan-friendly and irresistibly delicious.

Nutritional Information (per serving):

  • Calories: 350
  • Total Fat: 15g
  • Saturated Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 5g
  • Sugars: 30g
  • Protein: 4g

Smart WW Points: 11 per serving

Conclusion: Elevate your dessert game with our sumptuous Vegan Blackout Cake. With layers of moist chocolate cake, creamy chocolate pudding filling, and glossy chocolate ganache, each bite is a heavenly indulgence. Whether you’re hosting a dinner party or treating yourself to a special dessert, this decadent cake is sure to impress. Plus, with its vegan-friendly ingredients and low Smart WW points, you can enjoy guilt-free indulgence with every slice. So, gather your ingredients and get ready to dazzle your taste buds with this luxurious dessert masterpiece!