Gold Leaf and Glitter Chocolate Cake otherwise known as Bling Bling Cake.
For those of you who have been reading my blog a while, will know that I am pretty skint these days. I personally cannot afford a lot of new things at the moment, let alone gold leaf. These sheets of gold leaf (ans silver leaf) were gifted to me by my mother a while back when she bought some herself to garnish a dessert for my fathers 60th Birthday party last year. I had only rediscovered it a few days ago whilst exploring what gets pushed right to the back of the kitchen cupboards.
Well, I thought rather than push it back again, only for it to be lost again in the kitchen cupboard that I would bake a cake for one of my nephews who was heading of to University and bling the cake up with not just with a sheet of this edible gold leaf, but also edible gold dust.
Sadly I am not the most artful of cake decorators. So I would not be surprised if some of you are tutting to yourself and saying in your head 'what a waste of gold leaf paper' as you may have been able to apply it more elegantly, but I admit I am a little heavy handed, plus the fact that i have not drawn since my High School days.
Still the young boy I presented this vegan chocolate cake to was thrilled with it. After all its the thought that counts and the taste - he was none the wiser that this was a vegan. His one comment when he took it out of the cake box is that it looked like a decadent Oreo. Made me smile. He was right.
I am submitting these 'Gold Leaf Chocolate Cake' to We Should Cocoa Challenge. The challenge this month is to create a Chocolate Showstopper Cake. We Should Cocoa is hosted by Choclette of Chocolate Log Blog. The idea was conceived by both Choclette and Chele of Chocolate Teapot.
Vegan Gold Leaf and Glitter Chocolate Cake
You will need 2 x 8 inch round spring form cake tins for this cake. Line with baking parchment paper
425g plain flour
75g cocoa powder
11/2 teaspoon bicarbonate soda
1 teaspoon baking powder
Pinch of salt
180g golden caster sugar
100g dark chocolate chips
400ml soy milk
2 tablespoons white wine vinegar
200ml vegetable oil
Optional garnish: Gold leaf and Gold edible sparkle
Sieve the dry ingredients first over a large bowl, then stir in the sugar. In another bowl, combine the wet ingredients and then carefully pour into the dry ingredients and combine well. Stir int he chocolate chips and stir again to combine. Then pour into baking tin.
Bake at gas mark 4/180oC for 45 - 50 minutes of until a toothpick comes out clean. Cool and remove from the tin Best decorated and served the following day.
For the vegan 'cream cheese' frosting
3 cups icing sugar
1/ cups vegan margarine
2/3 cup vegan cream cheese
Put the icing sugar and margarine into a bowl and whisk together until combines. Allow to chill before spreading it on top of one of the cakes. Then sandwich together.
The carefully decorate with optional gold leaf and sprinkle with edible gold sparkle dust.