Rich Chocolate Cake

[Guest guest]

* Exported from MasterCook *

 

Rich Chocolate Cake

 

Recipe By : advertisement - VT Magazine, March 2002, page 65

Serving Size : 1 Preparation Time :0:00

Categories : Cakes And Frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***DRY INGREDIENTS FOR THE CAKE***

3 cups unbleached white all-purpose flour

3/4 cup cocoa powder -- PLUS

2 tablespoons cocoa powder

1 1/2 teaspoons baking soda

1 1/2 tb Is baking powder

1 teaspoon cinnamon

1 pinch sea salt

***WET INGREDIENTS FOR THE CAKE***

3 1/2 teaspoons egg replacer

1/2 cup apple juice -- PLUS

2 tablespoons apple juice

1/4 cup applesauce

***FOR THE GANACHE***

1 cup soymilk -- PLUS

2 tablespoons soymilk

2 cups maple syrup

1/2 teaspoon apple cider vinegar

2 tablespoons vanilla extract

1 1/4 cups melted Spectrum Shortening

3 ounces bittersweet chocolate -- melted

 

Yield: 1 double layer 8 " cake

 

A moist and delicious chocolate cake. Created by Elizabeth Sentianin, a

student at the Natural Gourmet Cookery School.

 

For the Cake:

 

Preheat oven to 350F. Grease 2-8 baking pans and line the bottom with

parchment paper.

 

In a large bowl, sift dry ingredients together Set aside.

 

In a small bowl, whisk egg replacer in 1/4 cup of the apple juice. Set aside.

 

In a medium bowl, mix the remaining 6 tablespoons of the apple juice with

soymilk, syrup, vinegar, and vanilla extract. Add the egg replacer

mixture. Place ingredients into a medium pot and heat to just about room

temperature.

 

Add shortening and chocolate to the pot.

 

Using a spatula, mix the wet ingredients into the bowl containing the dry

ingredients. Mix until fully incorporated.

 

For the Ganache:

 

Pour batter into 2 baking pans. Bake 50- 60 minutes or until toothpick

comes out clean. Let cakes cool before frosting.

 

In a small saucepan, heat soymilk and maple syrup.

 

Break up chocolate and add to pan. When chocolate is melted, remove from

heat and allow to cool slightly (mixture is pourable).

 

When cakes have cooled, pour a small amount of ganache on top of

one. Place second cake on top of first. Pour ganache over the cakes and

spread all over. Allow to cool and serve.

 

Wine recommendation: Cabernet Sauvignon

- - - - - - - - - - - - - - - - - -