Directions

1. Step 1

   Pre-heat oven to 180°C. Grease two 6–inch cake tins, line with baking paper and set aside.

2. Step 2

   Add flour, sugar, cocoa powder, salt and coffee powder into a large mixing bowl. Whisk to combine, and then set aside.

3. Step 3

   In a separate bowl, add milk, oil and tofu and whisk to combine.

4. Step 4

   Pour wet ingredients into dry ingredients and fold to combine.

5. Step 5

   Slowly pour boiling water into mixture and whisk well to combine.

6. Step 6

   Divide batter between evenly between the two cake tins and bake for 15–20 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. (Cakes must be completely cool when you ice them, or the icing will melt when placed on cake.)

7. Step 7

   Meanwhile, to prepare the icing, add plant-based butter to a stand mixer with a paddle attachment and beat for 4–5 minutes or until pale and fluffy.

8. Step 8

   Add icing sugar slowly and continue beating until smooth.

9. Step 9

   Slowly pour in the melted chocolate, continuing to beat until mixture is smooth.

10. Step 10

    To assemble, place one cake on a cake board. Spoon frosting mixture into a piping bag with a star nozzle attachment. Carefully pipe spots of icing until the entire cake is covered.

11. Step 11

    Top with second cake and repeat the piping process.

12. Step 12

    Pat yourself on the back for making such a stunning and delicious dessert!