Mushroom Mocha Milk Cake
Cake
(For a tall cake, double the portion of everything)
2 cups all-purpouse flour
2 cups granulated sugar
1/3 cup Mushroom Mocha Milk
2/3 cup Chocolate Protein
Pinch of Salt
2/3 cup vegan butter (or choice of butter)
1 individual pot of vegan greek yogurt (120 gr.)
1 pinch pure vanilla extract
1 cup boiling water
1/2 cup pure soy milk or another milk alternative (add more if the batter is too hard. It needs to be of honey-like consistency)
1 Tbsp apple cider vinegar
1/2 tsp baking soda
For the Frosting
2 large sweet potatoes, steamed and chopped
120 gr. dark chocolate, melted
2/3 cup Mushroom Mocha Milk
1 tsp ground Vanilla
1/4 cup coconut oil
5-8 large dates, or 1/2 cup date sugar
Preheat oven to 180C.
Line the sides and bottom of 2 baking tins with parchment
Mix the dry and wet ingredients for the cake separately, then fold them together and pour them equally into 2 cake tins. Bake for 35-40 min, checking the baking progress with a stick to ensure the cakes are fully baked before taking them out. When baked, let them cool completely.
While the cakes bake, prepare the frosting by melting the chocolate and blending with the cooked potatoes (best to do this when they are still warm), adding all ingredients together at high speed to form a smooth paste without any texture. It's important to leave the frosting to rest so it cools down (state the frosting and add more cacao if needed). Don't refrigerate the frosting or will be too hard to spread.
Cut the domes off the 2 cakes and cut them in half lengthwise. Pipe the frosting between layers, turning the last cake that goes on top upside down, so you have the perfect edge.
Tip: for a twist, add a thin layer of strawberry jam or marmalade between cake layers before piping your frostings.
