Ingredients
Equipment
Method
- Make the Crust
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides.
- Blitz the 24 cookies in a food processor into fine crumbs, or seal them in a zip-top bag and crush them with a rolling pin. Stir in the melted vegan butter until the crumbs look like wet sand.
- Press the crumbs firmly into the bottom of the pan and about 1 inch (2.5 cm) up the sides, using the bottom of a glass to pack them tightly. Freeze for 15 minutes while you make the fudge and filling.
- Make the Fudge Sauce
- In a small saucepan, combine the 1/2 cup coconut milk, brown sugar, and cocoa powder. Warm over medium heat, whisking constantly, until smooth and just bubbling at the edges, about 3 to 4 minutes.
- Remove from the heat and stir in the chopped chocolate and vegan butter until melted and glossy. Stir in the vanilla and salt. Cool for 20 minutes, until thick and spreadable like soft frosting. It will thicken more as it cools.
- Make the Coffee Filling
- Add the drained cashews, the solid coconut cream from the 2 cans, maple syrup, 1/4 cup powdered sugar, the cooled espresso mixture, 2 teaspoons vanilla, and 1/2 teaspoon salt to a high-speed blender. Reserve the thin coconut liquid for the chocolate drip. Blend on high for 1 to 2 minutes, scraping down the sides, until completely smooth and silky with no grit.
- Pour the filling into a large bowl and fold in the chopped chocolate chunks.
- Assemble the Layers
- Spread about one-third of the fudge sauce over the chilled crust. Spoon half of the coffee filling over the fudge and smooth the top. Freeze for 45 minutes, until the surface is firm to the touch.
- Spread another third of the fudge over the firm layer, then spoon the remaining coffee filling on top and smooth the surface. Tap the pan gently on the counter to release air bubbles. Cover loosely with foil or plastic wrap and freeze for at least 4 hours, until the cake is firm all the way through. Save the remaining fudge at room temperature for serving.
- Make the Chocolate Drip
- Place the finely chopped dark chocolate and coconut oil in a heatproof bowl. Warm the 1/3 cup coconut milk in a small saucepan or the microwave until steaming but not boiling, then pour it over the chocolate. Let it sit for 2 minutes, then stir until glossy and smooth.
- Cool the ganache for 10 to 15 minutes, until slightly thickened but still pourable. It should drip slowly off a spoon. If it is too thin, the drips will run all the way down the cake. If it is too thick, warm it for 5 seconds and stir.
- Remove the frozen cake from the pan and set it on a serving plate or cake stand. Spoon a little ganache around the top edge, nudging it over the sides with the back of a spoon to form drips, then pour the remaining ganache over the center and smooth it. Freeze for 15 minutes to set.
- Decorate
- In a chilled bowl, whip the solid coconut cream with an electric mixer for 2 to 3 minutes, until thick and fluffy. Add the powdered sugar, cooled espresso mixture, and vanilla, and beat until stiff peaks form. Transfer to a piping bag fitted with a large star tip.
- Pipe rosettes around the top edge of the cake. Nestle a fudge square on several of the rosettes, then scatter the shaved chocolate and chopped hazelnuts over the top.
- Freeze for 1 more hour. Before serving, let the cake sit at room temperature for 10 to 15 minutes. Slice with a knife dipped in hot water and wiped dry between cuts.
Video
Notes
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. For best results, add the whipped cream rosettes and decorations on the day you serve it, or no more than 1 day ahead.
Coffee flavor: Instant espresso powder gives the strongest coffee flavor without adding extra liquid. Dissolve it in hot water and cool it before blending. For a milder coffee flavor, use 2 tablespoons instead of 3.
Decaf: Use decaf instant espresso powder if you are serving the cake in the evening or to children.
Fudge layers: Make sure the fudge has cooled to a thick, spreadable texture before spreading it. Warm fudge will melt the layers beneath it and can swirl into the filling.
Oreos: Standard Oreos contain no animal ingredients, but formulations vary by country, so check the label.
Coconut cream tips: Use full-fat canned coconut milk and coconut cream without guar gum if possible, as it separates and whips more cleanly. Chill the cans for at least 12 hours, and chill the mixing bowl and beaters too.
Nut-free option: Replace the cashews with an extra 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of nut-free vegan cream cheese, and skip the chopped hazelnuts.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos.
Clean slices: Dip a sharp knife in hot water, wipe it dry, and cut. Repeat between every slice Nutrition (per slice) Calories 560 kcal Carbohydrates 55 g Protein 6 g Fat 37 g Saturated fat 23 g Cholesterol 0 mg Sodium 230 mg Potassium 420 mg Fiber 4 g Sugar 38 g
Coffee flavor: Instant espresso powder gives the strongest coffee flavor without adding extra liquid. Dissolve it in hot water and cool it before blending. For a milder coffee flavor, use 2 tablespoons instead of 3.
Decaf: Use decaf instant espresso powder if you are serving the cake in the evening or to children.
Fudge layers: Make sure the fudge has cooled to a thick, spreadable texture before spreading it. Warm fudge will melt the layers beneath it and can swirl into the filling.
Oreos: Standard Oreos contain no animal ingredients, but formulations vary by country, so check the label.
Coconut cream tips: Use full-fat canned coconut milk and coconut cream without guar gum if possible, as it separates and whips more cleanly. Chill the cans for at least 12 hours, and chill the mixing bowl and beaters too.
Nut-free option: Replace the cashews with an extra 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of nut-free vegan cream cheese, and skip the chopped hazelnuts.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos.
Clean slices: Dip a sharp knife in hot water, wipe it dry, and cut. Repeat between every slice Nutrition (per slice) Calories 560 kcal Carbohydrates 55 g Protein 6 g Fat 37 g Saturated fat 23 g Cholesterol 0 mg Sodium 230 mg Potassium 420 mg Fiber 4 g Sugar 38 g