Ingredients

Chocolate Blackout Cake:

• 1/2 Cup Olive Oil
• 2 Cups Granulated Sugar
• 1 Cup Plain Vegan Yogurt
• 1 1/2 Cups Brewed and Cooled Coffee
• 2 Teaspoons Vanilla Extract
• 3 Cups All-Purpose Flour
• 2/3 Cup Dutch-Process Cocoa Powder
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 3/4 Teaspoon Salt

No-Churn Frozen Chocolate Custard:

• 1 1/2 Cups Granulated Sugar
• 1/2 Cup Potato Starch
• 1/4 Cup Dutch-Process Cocoa Powder
• 1/2 Teaspoon Salt
• 4 Cups Plain Non-Dairy Milk
• 3 Ounces (About 1/2 Cup) Semi-Sweet Chocolate Chips or Finely Chopped Dark Chocolate
• 1/4 Cup Vegan Butter
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Unsalted, Raw Cashew Butter

Ganache Icing:

• 6 Ounces (About 1 Cup) Semi-Sweet Chocolate Chips or Finely Chopped Dark Chocolate
• 1 Cup Plain Non-Dairy Milk

Instructions

1. Preheat your oven to 350 degrees and lightly grease two 8-inch round cake pans. Set aside.
2. In a large bowl, whisk together the oil, sugar, yogurt, coffee, and vanilla extract.
   
3. Separately, sift the flour and cocoa into a second bowl. Whisk in the baking powder and soda, and salt. Add these dry ingredients into the bowl of wet and use a large spatula to fold the two together. Mix until just combined, being careful not to over-mix. The resulting batter should be fairly thick, and it’s fine to leave a few lumps remaining.
4. Divide the batter equally between the two cake pans, smooth out the tops, and bake for about 35 - 40 minutes, or until a toothpick inserted in the centers comes out clean. Remove from the oven to cool completely before proceeding.
   
5. Meanwhile, prepare the chocolate custard by combining the sugar, potato starch, cocoa, and salt in a large saucepan. Whisk thoroughly to distribute the dry ingredients and break up any clumps before slowly pouring in the non-dairy milk, whisking vigorously the whole time. This will help incorporate the liquid more smoothly, so take your time.
   
6. Cook over medium-high heat, whisking frequently, until the mixture begins to thicken and is close to a boil. Adjust the heat as needed to get a full boil, but don’t let it be so high that the bottom scorches.
   
7. When you reach a full boil, immediately remove the saucepan from the stove. Add in the chocolate, vegan butter, and vanilla, stirring until everything melts from the residual heat. It may take a bit of time, so be patent. When the mixture is completely smooth and everything is incorporated, vigorously beat in the cashew butter until the custard is smooth once again. Transfer to a large bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Cool to room temperature before refrigerating until completely cold; at least 3 hours.
8. To bring the cake together, have an 8-inch springform pan at the ready. Slice the two cake rounds in half horizontally, setting 1 layer aside, leaving you with three to work with. Place one down at the bottom of the springform pan and top with half of the custard. Top with a second round of cake, and then the remainder of the custard. Finish off with the last cake layer, pressing down gently but firmly to smooth and even out all the layers, pushing out air bubbles at the same time. Stash the whole pan in the freezer until solidly set; at least 8 hours and ideally overnight.
   
9. To finish it off, prepare the icing by heating the chocolate and non-dairy milk together in the microwave at intervals of 30 seconds, stirring thoroughly between each one, until smooth. Chill, stirring every 15 minutes, for about 45 minutes, until cool and thickened, but still pourable.
   
10. Unmold the cake, transferring it to a serving platter. Carefully pour the icing over the top, spreading it evenly down the sides. Crumble the remaining round of cake and press the crumbs all over the outside. Immediately return the cake to the freezer until ready to serve.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

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All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.