Monday, March 23, 2009

Mmmmmmmm Monday: Chocolate Cake with Chocolate Ganache

This cake is really flavorful and moist. I think it rivals any box mix, is just as easy to make, and doesn't require any "unusual" vegan ingredients like an egg replacer. The vinegar may seem strange to those not versed in vegan baking, but the vinegar combined with the baking soda gives some baked goods the lift and fluff that eggs would provide. I promise the cake won't taste tart or vinegary. The ganache is the perfect light frostingy topping for this cake, not too thick, or too sweet.

Chocolate Cake

The Must Haves:

* 1 1/2 cups flour (all-purpose, spelt or whole wheat pastry work best)
* 3/4 cup sugar
* 1/2 tsp salt
* 1 tsp baking soda
* 1/4 cup unsweetened cocoa powder
* 1 1/2 tsp vanilla extract
* 1/3 cup oil
* 1 TBSP vinegar (white distilled or apple cider)
* 1 cup cold water

The Choose It or Lose Its (choose one, two or none!):

* 1 recipe Chocolate Ganache (recipe follows)
* Confectioners' Sugar
* Fresh Berries
* Peanut Butter Frosting

How You Do It:

1. Preheat the oven to 350F. Lightly oil a Bundt pan, set aside.

2. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients and add the vanilla, oil, vinegar and water. Mix until just combined.

3. Pour into the prepared pan and bake in the preheated oven for 30 minutes, until a toothpick inserted in the center comes out clean.

4. Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting. For a layer cake, double the recipe and use 9-inch pans.

5. Put on your string of pearls and serve to the family after a big Sunday dinner.

6. Get down with your bad June Cleaver self.

Rich Chocolate Ganache Topping

The Must Haves:

*1/4 cup soy milk
* 4 oz. semisweet chocolate, chopped (I cheat and use chips)
* 2 TBSP pure maple syrup

How You Do It:

1. Bring the soymilk to a gentle boil in a small sauce pan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature until ready to use. (Wait until it is just warm to the touch for a drippy, pretty glaze on your cake, it will set up firm once cooled).

Yield: 1 hell of a cake

2 People Are Feeling Nostalgic:

Susie said...

That looks delicious! I'll make you a bake and send me one and I'll knit you something!

Becca said...

That is so funny- I use this recipe (wacky cake) for my cupcakes because Jonah has nut and egg allergies. I just made this last night for yummy cupcakes!! So good! You would never know that there is vinegar in the recipe!