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Vegan chocolate mocha drip cake
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- Mix the Vegan Chocolate Cake Mix and liquids on slow speed for 1 minute, scrape down then mix on middle speed for 6 minutes.
- Deposit batter into 4 x 150g (6 inch) sandwich tins and bake at 360 °F (180 °C) for 25-30 minutes. Allow to cool.
- Flavour and colour the Vegan Vanilla Frosting using instant coffee made into a paste with hot water.
- Sandwich together the four cake sandwiches using the mocha frosting.
- Finally create a drip effect using 5th Avenue® Dark Chocolate Icing and finish with mocha frosting swirls.
- 1000g Macphie Vegan Chocolate Muffin/Cake mix
- 270g vegetable oil
- 475g water
- 75g glycerine
- Macphie Vegan Vanilla Frosting
- Instant coffee
- Macphie 5th Avenue® Dark Chocolate Icing