Mixing quickly and getting the batter into the oven as fast as possible is key. Very high quality Dutch processed cocoa powder is extremely important. I recommend cacao Barry extra brute, which you can find at Orson Gygi in Salt Lake, or on Amazon. Weighing ingredients is critical for success in baking. I cannot emphasize the importance of owning and using a scale enough. They are not expensive, and will make a big difference in the quality and consistency of your bakes.
562 grams cake flour
585 grams sugar
1 tablespoon baking soda
1 teaspoon salt
70 grams Dutch processed cocoa powder
23 ounces very hot water
1 teaspoon instant espresso powder
1 tablespoon vinegar
1 tablespoon vanilla extract
205 grams vegetable oil
Heat oven to 350. Spray three 9 inch round cake pans with cooking spray and line with parchment paper rounds.
Once the oven is fully heated, whisk cake flour, sugar, baking soda, and salt together in a large mixing bowl.
Place cocoa powder in a 4 cup liquid measuring cup and add the hot water and espresso powder. Whisk to combine. This blooms the cocoa powder, leading to a richer flavor. Add the vanilla, vinegar, and oil to the water mixture.
Quickly dump the liquid ingredients into the dry and whisk fast and vigorously until fully smooth and combined. Pour into the pans, about 700 grams of batter per pan. Bake 17 to 23 minutes until cakes feel set and bouncy on top when lightly touched. Cool 15 minutes, then turn out onto a wire rack to cool completely.
Vegan Chocolate Ganache frosting
20 ounces high quality dairy free chocolate chips (I use guittard chocolate from Orson Gygi)
1 can (13.5 oz) full fat coconut milk
If your coconut milk has separated in the can, pour it into a blender and blend 10 seconds to recombine.
Place chocolate chips and coconut milk in a large, microwave safe bowl. Microwave 1 minute. Whisk well. If not all of the chocolate is melted, microwave in 15 second intervals, whisking between, until fully melted and smooth.
Cover with plastic wrap and set aside at room temperature until it thickens to frosting consistency. This can take several hours, depending on the temperature of your kitchen. Stir occasionally with a spatula. If it gets too firm, microwave in 3 to 5 second bursts, stirring vigorously with a spatula between, until a frosting consistency is achieved.
Level the cooled cake layers with a sharp serrated knife and stack and frost them with the ganache. For decorating, Orson Gygi sells vegan sprinkles too.
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