Chocolate Cake with Ganache




Yield 30


Cake: (double recipe for tiered style):

3-1/4 cups King Arthur flour

1 cup chocolate chips, melted

3/4 cup vegetable oil

1-3/4 cups organic sugar

2-1/2 cups oat milk

2-1/2 Tbsp. vanilla extract

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. Himalayan salt


1 cup vegan butter, room temp

3-1/2 cups powdered sugar

1/2 cup cocoa powder

2 tsp. coffee extract

3 Tbsp. oat milk

1/4 tsp. Himalayan Fine Pink Salt


1 package semi-sweet chocolate chips

1/2 cup coconut cream


1-1/2 cups chopped pecans, garnish and in-between cake layers



  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, beat together the sugar and oil until light in color. Add the almond extract and oat milk.
  3. In a separate bowl, sift together the flour, baking soda and powder. Add the salt and combine the flour mixture to the wet ingredients, a little bit at a time.
  4. Beat until flour is well combined and cake batter consistency is achieve
  5. Cut out parchment rounds to fit the bottom of the cake pans. Be sure to grease the parchment also, this will help your cakes not stick.
  6. Using a 7 and 9-inch pan for a 2 tier cake, you will need to double the recipe and fill each cake pan half way.
  7. Bake cakes for 50-60 minutes (rotating half way through) or until a toothpick comes out clean and cake edges are slightly browned and pulls away from pan.
  8. Place on a wire rack to cool until bottom of the pan is cool to touch.
  9. Flip the cakes out of the pan onto the rack and allow to completely cool (roughly 1-1/2 hours).
  10. Using a knife, level the cakes top so they are all even. Slice cakes in half, wrap in plastic individually, and place in fridge or freezer until ready to frost or leave out if you are making it that day.


  1. Smear a small amount of frosting on the bottom your cake boards and place the leveled cake on it.
  2. Place one 9-inch round layer down on the plate and add 2 ice cream scoops of the frosting buttercream in a smooth layer. Sprinkle chopped pecans and place the other 9-inch layer on top and use more frosting. Coat the entire outside in a thin layer, or crumb coat (light layer of frosting to keep crumbs from showing up in the final frosting layer). Place into the fridge to chill while you do the same process with the 7-inch round cakes.
  3. Remove both from fridge and add frosting to the outside of the cakes for a final coat, smoothing it out. Add chopped pecans to the sides of the cake.
  4. Put three wooden dowels into the bottom layer. Put the 7-inch cake on top of the 9-inch cake and put another wooden dowel in the middle, smearing frosting to cover the hole. Frost the gaps and cracks once you are finished securing the cake.


  1. In a glass dish, heat the coconut cream until it’s just boiling and pour it into the chocolate chips to melt. Stir until smooth and add to a piping bag. Cut a small hole and pipe the edges of the cake with the chocolate sauce so it drips down the cake slowly. It helps if the cake is chilled before doing this.
  2. Top with chopped pecans
  3. Serve immediately


Chef’s tip: You can add coconut flakes in-between the layers instead of pecans.

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