Tuesday, May 29, 2007

Chocolate Cake

This is the best chocolate cake ever. Ever. It's an adaptation of an adaptation of the recipe from the Candle Cafe Cookbook, though by now it hardly resembles the original recipe, which called for 1 cup of oil. It's deeply chocolatey, moist, with a perfect crumb. And you can mix everything in one bowl and you don't need a mixer. Heavenly. Oh, and it's fat-free and uses only whole wheat flour. Don't let that prevent you from trying this cake-- it really does taste as good as any full-fat one, and I'm not exagerating. I promise. Ok, now that I said all that, someone will probably try the recipe and hate it. What I'm trying to say is, this is a really, really good cake, at least I thought so!

I made this at midnight during finals week, and I didn't feel like making frosting, so I warmed about 1/2 cup of peanut butter and swirled that onto the cake before baking.

The Best Chocolate Cake (serves 8)

2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
2/3 cup unsweetened cococa powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 cup sugar

1 1/2 cup vanilla soymilk (maybe a little bit more)
3/4 cup applesauce
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat the oven to 350 F. Sift the dry ingredients if you're feeling fancy. If you aren't just mix them together with a whisk. In a large bowl, mix the wet ingredients together. Add the dry ingredients and whisk until just combined. (You might need a touch more soymilk.) Pour into a lightly greased bundt pan, 2 cake pans, or muffin tins. Bake for 30-35 minutes, or until a toothpick cups out clean. (Cupcakes will take closer to 15-20 minutes.)

If you're feeling decadent, top/frost with:

Chocolate Ganache

4 cups chopped dark chocolate (or chocolate chips)
1 cup vanilla soy milk
1 tbsp strong brewed coffee
1/4 cup maple/agave syrup

Put all ingredients in a double boiler over simmering water until chocolate is melted. Take the chocolate off of the hot water, and mix with a rubber spatula to combine. Let cool. When cool, beat with a mixer. Chill for about one hour, and then frost the cake.


Connie said...

that does look like a good cake. often vegan cakes are flatish or don't have a good crumb, but that looks perfect!

bazu said...

That cake does look good- and you were so creative with the peanut butter! I love finding recipes where whole grains and other healthy ingredients just naturally work.

Tamara said...

MMM, I can't wait to try this. So far my favorite vegan chocolate cake recipe is from Jennifer Raymond's cookbook, 'The Peaceful Palate,' but I'm always up to try a new one! Thanks for sharing it.

Anonymous said...

Thanks for the recipe, I made this last weekend and It ws oh sooo good, not as fluffy as yours but really tasty. It came out a little salty for my taste, so next time I will use 1/2 tsp of salt. Now I wonder if it can be made with granulated splenda... fat free, sugar free and whole wheat!! Can ask for anything else!!! I will definitely make this again!

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