Harry Potter chocolate cake recipe

Vegan, gluten-free, wheat-free.

It was my sister’s birthday yesterday (3rd October) and she asked me to make her a Harry Potter cake, in particular, the cake Hagrid gives Harry in the first Harry Potter film.

This is a vegan and gluten-free chocolate cake, with coffee buttercream, a caramel core, frosted in vanilla buttercream.

Preparation- 10 minutes

Baking time- 28-30 minutes

Serves- Approximately 10-12

Level- Medium

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Ingredients for the cake

-480ml of dairy-free milk 

 -2 teaspoons of apple cider vinegar

-420g of self-raising flour (you can use gluten-free)

-2 tablespoons of cocoa powder

-470g of golden caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of coconut oil (melted)

Ingredients for the buttercream

 -210g of dairy-free butter

-500g of icing sugar

-1 teaspoon of vanilla extract

-Dairy-free milk (if needed)

+

-Cocoa powder

-Ground coffee

-Pink & green food gel

Extras

-Caramel sauce 

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To make the cakes

Step 1- Preheat your oven to 180 degrees c and line two 8 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl; sift the flour,  cocoa powder, sugar, baking powder and bicarbonate of soda. Mix well to combine.

Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine. 

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully.

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.

Step 2- Divide the buttercream into 3 separate bowls.

Step 3- Add 2 tablespoons of cocoa powder and 1 teaspoon of cooled brewed espresso into one of the bowls (for the filling), 2 drops of pink food gel into the second bowl and green food gel into the third.

Add a splash of dairy-free milk if too thick.

Step 4- Stack and fill the cake with chocolate coffee buttercream and caramel sauce, then crumb coat the whole cake with the pink buttercream and pop into the fridge to set. 

This will take around 1 hour.

Step 5- Coat the cake with the pink buttercream.

Step 6- Add the green buttercream into a piping bag fitted with a small round tip nozzle and apply your writing on top of the cake.

To make it look like the cake from the film, using a knife, add a crack onto the top of the cake (ad seen in the images).

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.

Best eaten within a few days!

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