December 21, 2007
The White Pig's Chocolate-Chocolate Cake
Enjoy this delicious B&B confection right at home
1 cup unbleached white flour
1/4 cup plus 1 tablespoon cocoa powder
1/4 cup Sucanat or Florida Crystals
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/2 cup vegan chocolate chips
1/2 cup vanilla soymilk
1/4 cup water
1 teaspoon apple cider vinegar
1/4 cup canola oil
1/2 cup maple syrup
2 teaspoons vanilla extract
2-1/2 cups vegan chocolate chips (try Tropical Sunsource or Sunspire)
2 12-oz. boxes extra firm silken tofu (try Mori-Nu)
3/4 cup Sucanat or Florida Crystals
1 teaspoon vanilla
Preheat oven to 350°.
In a medium bowl, sift flour, cocoa powder, baking powder, baking soda, sugar, cinnamon and salt. Stir to combine. Add the chocolate chips.
In another bowl, beat soymilk, water, vinegar, oil, maple syrup, and vanilla extract.
Add wet ingredients to dry ingredients, mix well, and pour the batter into two well-oiled cake pans, evenly divided.
Place the filled pans onto the center rack of the oven, and bake for 20-25 minutes or until the cake springs back when touched, or a toothpick can be removed clean.
Remove the pans from oven, and allow to cool on wire racks for 10 minutes. Then turn out to finish cooling.
Assembly: Place the bottom layer onto a serving plate. Spread the frosting on top. Then place the second layer on top of the first layer, and finish frosting the entire cake. A trick of the trade is to wrap cakes in plastic wrap and freeze over night; then frost them while still frozen.
Recipe courtesy of The White Pig.