FOR THE CAKE
|
1 pkg |
Lulubelle Chocolate Cake Mix |
|
2 |
eggs or flax egg (see package for instructions) |
|
1/3 cup |
vegetable oil |
|
3/4 cup |
milk or oat milk |
1. Preheat oven to 350⁰F.
2. Grease and flour two 7inch cake molds.
3. Beat together 5 minutes on medium speed all the ingredient.
4. Pour into prepared pans and bake at for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
FOR THE ICING
|
1 cup |
butter or vegan butter |
|
1 cup |
shortening or vegan alternative |
|
6 cups |
icing sugar |
|
1 tbsp |
pure vanilla extract |
|
1 pinch |
salt |
|
2 tbsps |
milk or oat milk |
1. Beat the butter and shortening together on medium high speed until fluffy, about 5 minutes.
2. Add icing sugar, 2 cups at a time, beating well between additions.
3. Add vanilla, salt and milk. Beat until desired consistency, adding more milk if necessary. (you can freeze any remaining icing for another time)
FOR THE GLAZE
|
1 cup + 2tsps |
heavy cream or coconut cream |
|
1 cup |
good quality dark chocolate, chopped |
1. Heat cream or coconut cream until it barely simmers.
2. Add chocolate and stir until melted.
FOR THE TOPPINGS
|
¼ cup |
hazelnuts, chopped |
1. Frost the cake, adding icing in between layers and leaving the outside mostly exposed. This is called a “Naked Cake”.
2. Add glaze to the top of cake and let it drizzle down sides.
3. Decorate with the chopped hazelnuts.