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For All Of You Asking The Osta App Link Is In My Bio, Or You Can Search “Osta Recipes” On The App Store Or Google Play 🫶 🤎Brownie Batter Lava Cake 330 G (2 ¾ Cups) Cake Flour, Sifted 70 G (¾ Cup) Majestic Dutch Process Cocoa Powder 2 ½ Tsp Baking Powder ½ Tsp Baking Soda 1 Tsp Fine Sea Salt 360 G (1 ½ Cups) Organic Cane Sugar 360 G (1 ½ Cups) Non Dairy Milk, Room Temp 2 Tsp Apple Cider Vinegar 120 G (½ Cup) Plain Non Dairy Yogurt, Room Temp 240 G (1 Cup) Neutral Oil (Grapeseed, Canola, Sunflower) 2 Tsp Vanilla Bean Paste Instructions 1. Preheat Oven To 350°F (Or 345°F High Altitude). Grease And Line Three 8 Inch Pans With Parchment. 2. In A Medium Bowl, Whisk Flour, Cocoa, Baking Powder, Baking Soda, And Salt. 3. In A Measuring Cup, Combine Milk And Vinegar; Let Curdle 5 Minutes. Whisk In Yogurt, Oil, And Vanilla. 4. In A Large Bowl, Whisk Sugar Into Wet Mixture Until Dissolved. 5. Sift Dry Mix Into Wet; Fold Gently Until Smooth. 6. Divide Evenly Into Pans And Bake 22 25 Minutes, Until Tops Spring Back. Cool 10–15 Minutes, Remove From Pans, Wrap, And Chill. 🤎Brownie Lava 100 G (½ Cup, Packed) Light Brown Sugar 50 G (¼ Cup) Organic Cane Sugar 70 G (5 Tbsp) Non Dairy Butter 40 G (½ Cup) Majestic Dutch Process Cocoa Powder 40 G (5 Tbsp) Heat Treated All Purpose Flour 80 G (⅓ Cup) Non Dairy Cream 1 Tsp Vanilla Bean Powder ½ Tsp Fine Sea Salt 70 G (½ Cup) Chopped Non Dairy Chocolate (~50% Cocoa) 60–90 G (¼–⅓ Cup) Non Dairy Milk, To Thin If A Looser Lava Is Desired Instructions 1. Melt Butter With Both Sugars Over Medium Heat Until Glossy. Keep Gritty; Don’t Dissolve All Sugar. 2. Whisk In Cocoa + Flour Until Paste Like. 3. Stream In Cream Gradually Until Molten But Thick. 4. Stir In Vanilla And Salt. 5. Let Cool 5–7 Minutes Until Warm But Pourable. Fold In Chopped Chocolate — It Should Soften But Not Fully Melt. Let Cool To Room Temp Before Assembling. 6. Whisk In 60–90 G Non Dairy Milk At The Very End, Until Desired Consistency Is Reached. Use Immediately. 🤎Raw Brownie Batter Squares (Layer + Garnish) 100 G (½ Cup, Packed) Brown Sugar 50 G (¼ Cup) Sugar 90 G (6 Tbsp) Non Dairy Butter, Room Temp 60 G (½ Cup) Majestic Dutch Process Cocoa Powder 120 G (1 Cup) Ap Flour 2–3 Tbsp Non Dairy Cream 1 Tsp Vanilla Bean Paste ½ Tsp Fine Sea Salt 70 G (½ Cup) Chopped Non Dairy Chocolate (~50% Cocoa) Instructions 1. Cream Butter With Sugars Until Fluffy. 2. Mix In Cocoa, Flour, And Salt Until Sandy. 3. Add Vanilla + Cream; Mix To A Stiff Dough. 4. Fold In Chopped Chocolate. 5. Press Into A Parchment Lined Pan, Chill 30 Minutes, Then Cut Into Small Squares. 🤎Chocolate Buttercream 339 G (1 ½ Cups) Non Dairy Butter, Room Temp 510 G (4 ½ Cups) Powdered Sugar, Sifted 68 G (½ Cup + 1 Tbsp) Majestic Dutch Process Cocoa Powder Pinch Tsp Fine Sea Salt 2 Tsp Vanilla Bean Paste 45 68 G (3–4½ Cup) Non Dairy Cream *(Start With 3 Tbsp; Add To Desired Texture)* Instructions 1. Beat Butter Until Creamy. 2. Add Powdered Sugar, Cocoa, Salt, And Vanilla. Beat On Low, Then Whip On High Until Fluffy. 3. Stream In Cream Until Smooth And Silky. 🤎Assembly 1. Place First Cake Layer On Board. Pipe A Buttercream Dam. 2. Spoon In Brownie Batter Lava (Thicker Or Thinner Depending On Preference) And Scatter A Few Brownie Batter Squares. 3. Repeat With Second Layer, Then Add Final Cake. 4. Frost Outside With Chocolate Buttercream. 5. Garnish With More Brownie Batter Squares And Drizzle Extra Lava Over The Top. 6. Slice → Rich Chocolate Layers Spill With Molten Brownie Batter, Studded With Chewy Brownie Bites. 🤎To Serve For The Ultimate Gooey Effect, Microwave A Chilled Slice For 8–10 Seconds Before Serving. The Heat Reactivates The Lava, Giving You That Molten Flow On Demand. #Chocolatecake #Lavacake #Brownie #Vegancake #Browniecake
