1 ¼ cup of non-dairy milk
1 tbsp of apple cider vinegar (or lemon juice)
2/3 cup of vegan butter
3 tbsp of maple syrup
2 ¼ cups of all-purpose flower
¾ cup of cane sugar
4 tbsp of cocoa powder
2 tsp of baking powder
1 tsp of baking soda
1 large container of Fontaine Santé Dark Chocolate Delight (482g)
Garnish: fruits, chocolate bark, coconut shavings etc...
Preheat the oven to 350°F.
Line two 8-inch cake pans with parchment paper.
In a small bowl, combine the milk and apple cider vinegar.
In a small saucepan, melt the butter then add the maple syrup.
In a large metal bowl, combine the flower, sugar, cocoa, baking powder and baking soda. Add in the wet ingredients (milk and butter) and mix until you get a smooth consistent texture.
Divide the mix evenly into each cake pan and bake for about 25 – 30 minutes. Check if the cakes are cooked with the tip of a knife. Allow to cool completely.
Generously coat the top of the first cake with the Dark Chocolate Delight, then place the second cake on top and add the remaining chocolate spread. Smooth everything with a spatula and garnish with fruit.
Refrigerate for about 20 minutes before serving.