For the chocolate cake
2 cups ( 700g) cake flour*
2 cups ( 700g) soft brown sugar
80 g cocoa powder
4.5 teaspoon baking powder
500ml almond milk
250 ml coconut oil (melted)
2 tablespoons vanilla extract
For the peanut butter caramel
80 ml melted coconut oil
80 ml maple syrup
2.5 tablespoons smooth peanut butter
For the peanut buttercream
125 g vegan spread
125 g smooth peanut butter
400 g icing or powdered sugar, sifted
For the chocolate ganache
100 g cocoa powder
80 ml coconut oil ( melted)
40 ml coconut cream
80 g g icing sugar, sifted
Preheat oven to 180C/350F and line 3x20cm/8inch square tins on the base and sides. In a very large bowl (the largest you have), whisk the cake flour, brown sugar, cocoa powder and baking powder until evenly distributed.
In a large jug measure the water, oil, vinegar and vanilla and whisk together. Make a well in the dry ingredients and mix in the liquid and chopped chocolate until just combined. Do not overmix. Bake for 35-40 minutes or until the centre springs back to the touch. Cool completely - you can make these the day before, cool and just wrap these well to prevent drying out.
Make the peanut butter caramel. Melt the coconut oil in a pan and add in the maple syrup and peanut butter. Use a stick/immersion blender and blend until thick. As this cools, it will thicken and if you keep it in the fridge it sets quite firm. Set aside at room temperature.
Make the peanut buttercream. Place the vegan spread and peanut butter in the food processor fitted with a paddle attachment. Beat until smooth. Then on low speed mix in the sifted icing sugar and salt and beat until smooth. Set aside at room temperature.
Start assembling the cake. Trim off the edges to make it flat and place it on a serving plate. Spread some of the peanut buttercream on the base and then add some to a piping bag and pipe around the edge to create a little edge. Spoon the peanut butter caramel into the centre and sprinkle with half of the peanuts. Place in the freezer to set. Then spread some more peanut buttercream on top of this to seal off the layer. Repeat with the other cake and end on a single cake layer. Place the whole cake in the fridge to set the caramel.
Heat the coconut cream, coconut oil, maple syrup in a pan until almost melted and then place the cocoa powder for the ganache . Add in the sifted icing sugar. It should be spreadable and not too runny. Spread around the cake on the top and sides. I did this in two layers and refrigerated the cake for 15 minutes between layers. Use a large scraper to smooth the sides.