Chocolate Chai Layer Cake

A delicious layered chai spiced sponge cake, with coffee buttercream filling and
a chocolate frosting.

Servings:

Author:

Dessert

Baking

Gluten Free banana bread valentines day layer cake chai cake chai spiced

Instructions

1 Preheat your oven to 180c and line two 20cm loose bottom cake tins with grease
proof paper.
2 In a large mixing bowl, cream together the vegan butter/coconut oil and suagr
until pale and fluffy. Then whisk in the yoghurt until fully combined.
3 Beat in your eggs one at a time, then fold through your dry ingredients to
create a smooth batter. Carefully divide the mixture between your two cake tins
and bake for 25-35 minutes, until cooked through.
4 Allow your cakes to cool a little, then carefully remove the tin and allow to
cool completely on a wire wrack.
5 Meanwhile, for the buttercream, beat the butter until light and fluffy, then
gradually add in the icing sugar whilst mixing. You can either prepare your
buttercreams seperately or in one batch and then split into two.
6 For the coffee frosting, mix in the coffee (can adjust this to taste), then
repeat this for the cacao flavour.
7 Lather a generous layer of coffee buttercream onto one of your cooled cakes and
carefully sandiwch the other on top. For the chococlate buttercream, lightly
frost the entire cake in a crumb coating for a more even finish. Spread the
remaining frosting over the cake and smooth over with a cake spatula. Decorate
with fresh berries and other toppings of choice!