Surprise Page! A Double-Decker Eggless Chocolate Vegan Whole Wheat Cake!

Surprise Page! A Double-Decker Eggless Chocolate Vegan Whole Wheat Cake!

Surprise! Hey Guys! Recently I made a double-decker (birthday) cake, varying four flavors that tasted great together- White Chocolate, Cherries, Nuts and Chocolate. It was an amazing cake, with a great texture and was moist too! It does look a little messy, but it has an unbelievable taste! I'll show you a slice of this Vegan cake at the end of this post, too. I'll also be giving a couple tips for baking too! But for now, to make this cake, I will show you how to did it- It's really easy!!!!!!   :) 😄😋😍😎

Serves- 6-10 People

Preparation Time- 10 minutes

Cooking Time- 3-4 Hours (For the Entire Double-Decker Cake)

Total Time- 3-4 and a 1/2 Hours (It took me about that long...)

     To Make This Awesome Delicious Cake-

1. I made this Cake a day before it was to be cut...
2. First bake two Chocolate Cakes, in large tins/pans- and I have already posted it's recipe- Eggless Vegan Chocolate Whole Wheat Cake!, or you can use- Moist Eggless Chocolate Cake!!! . Let both the cakes cool down first, then put them in the refrigerator for half an hour each.
3. That way, when cooled down-baked items are refrigerated, it is easier to remove them from their tin/pan, and it is easier to cut them without crumbs falling out.
4. While the Chocolate Cakes are cooling down in the refrigerator, cut up/chop some Cherries, Nuts and Waffy/Wafer Biscuits. Put it aside for a while.
5. Later, take out the Chocolate Cakes and stack the smaller one on top of the larger one.
6. Melt some White Chocolate and cover the entire cake with it.
7. Top with any toppings you would like (I used the chopped Cherries, Nuts, Waffy/Wafer Biscuits, and some Chocolate-Chips, Shredded Chocolate and Chocolate Sauce).
8. Put the triple-decker cake in the refrigerator again, and let it sit until an hour before cutting.

• NOTE- Before cutting the cake, if you let it sit in the fridge for a long time (I let mine sit for a day), then remove for an hour. This way, it won't be frozen and too hard to cut, but just simply perfect. Also, let the cake refrigerate properly at/in intervals so it sets just right. You might need to refrigerate it for a long time, and maybe for more intervals-Make sure the frosting doesn't melt.

                                                       A Slice of the Cake (Looked like)-

                                                       

                                         

              The Dark Brown one is Baked, and the Light Brown one is the Unbaked Cake (Batter).

   

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