Millionaires shortbread cake | ft Vivani
Vegan
It's almost the New Year and what better way to say goodbye to 2017 and hello to 2018 than with a spectacular cake?! 🎉
A rich chocolate, caramel and cookie explosion will sure get you in the mood for the New Year.
This cake is truly scrumptious and a showstopper. I took inspiration from Pizzazzerie on Pinterest and love how it turned out! 
As it's a special occasion cake, it's filled with delicious flavours including Vivani dark chocolate.
Vivani make a range of vegan chocolates and I can't get enough!!! They're one of my favourite chocolate companies. From silky smooth dairy-free dark chocolate to white nougat, they have you covered!
This chocolate bar is a dream to use in baking as well as to nibble on, as it's easy to melt and tastes divine. It takes the cake up a notch from being a chocolate cake to a rich, fudgy, mouth-watering chocolate cake! LOVE!!!
The chocolate has a hint of nougat which compliments the caramel so well.
This cake is simple to make and would impress everyone for any occasion!
Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 15-20
Level- Medium
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Ingredients for the cake
-480ml of almond milk (I use unsweetened)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-480g of golden caster sugar
-3 tablespoons of cocoa powder (You can use cacao)
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-3 teaspoons of vanilla extract
-15g of melted dark chocolate (I use Vivani)
Ingredients for the buttercream
-300g of dairy-free butter (I use Tomor)
-550g of icing sugar
-1 tablespoon of caramel sauce (Get my recipe here)
-Dairy-free-free milk (if needed)
Decorations
-Plain digestive biscuits
-Plain digestive biscuits
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To make the cakes
Step 1- Preheat your oven to 180 degrees c and line 3 8inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the coconut oil and vanilla into the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients and melted chocolate into the dry ingredinets and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and caramel.
Add in a splash of dairy-free milk if too thick.
You want the buttercream light and fluffy.
Step 2- Stack and fill the cake with buttercream, drizzling on some caramel sauce and crumbled cookies between the layers, then crumb coat the whole cake and pop into the fridge to set.
This will take around 1 hour.
Step 3- Once the crumb coat is set, apply another coat of buttercream and level until smooth. I use a cake scraper and large pallet knife.
Watch this amazing video on how to perfectly crumb coat a cake.
Step 4- Once the final layer of frosting is firm, I melted some Vivani chocolate and placed it into a piping bag along with a small round tip nozzle and drew on a clock face to celebrate New Years Eve.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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Holly Jade
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