1 hour 30 minutes
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2 cups raw cane sugar
1 ¾ cups all purpose flour
¾ cups Nestle cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
1 tablespoon chia seeds
1 cup almond milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¾ cup Shaved dark chocolate (optional)
2 cartons Häagen-Dazs Non-Dairy Chocolate Salted Fudge Truffle, softened
Dairy Free Chocolate Ganache:
1/2 cup almond milk
12 oz dark chocolate chips
Chocolate Cake Directions:
Preheat oven to 350 degrees.
In a small bowl combine the warm water and chia seeds and let sit for about 20 minutes to allow chia seeds to gel in water.
In a mixing bowl combine sugar, flour, cocoa powder, baking powder, baking powder, baking soda, and salt.
After 20 minutes, add the almond milk vegetable oil, and vanilla to the chia water mixture and mix to combine.
With mixer on low speed, slowly add the wet ingredients to the dry ingredients and mix until combined.
Divide batter between two 9” round, greased cake pans.
Bake for 25-30 minutes, cool.
Chocolate Glaze directions:
Place chocolate chips in a medium sized bowl.
Bring the almond milk to a simmer in a small pot on the stove.
Add the hot almond milk to the morsels and stir until morsels are melted and allow to cool to room temperature.
Line a 9” cake pan with plastic wrap.
Place one of the cooled cakes in the cake pan.
Empty one of the containers of ice cream on the cake and spread evenly to the edge of the cake.
Place the second cake on top of the ice cream layer and repeat with the second pint of ice cream. Quickly place into freezer to set, about 30 minutes.
Remove cake from freezer, remove from cake pan, and place on a large cake plate or something flat that will fit into your freezer.
While cake is still frozen, quickly ice cake completely with room temperature ganache.
Top with ¾ cup shaved dark chocolate (optional)
Place cake back in freezer and allow cake to re-freeze before serving.