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  • Writer's pictureOrli

Insane Chocolate Cake!

What You Need:

For The Ganache:

5 oz Chocolate (Melted)

1 Cup Powdered Sugar

2 tbsp Vegan Butter (Melted)

1/2 Coffee (Hot)

For The Chocolate Cake:

4 cups all purpose flour

1 1/2 cups cocoa powder

3 tsp baking powder

2 tsp baking soda

1 tsp salt

3 cups granulated sugar

1 1/3 cups unsweetened apple sauce

4 tsp vanilla extract

1 1/4 cups oil

2 cups plant-based milk

2 tbsp apple cider vinegar

1 1/2 cups hot water

2 tsp instant espresso powder

For The Raspberry Simple Syrup

2 cups raspberries

1/2 cup water

1 cup granulated sugar

For The Mousse

24.6 oz Extra Firm Silken Tofu (2 Packets)

24 oz Melted Dark Chocolate (Good quality, it really matters)

1/2 Cup Non-Dairy Milk (I use Soy)

A Few Drops Of Vanilla Extract

  1. Make the ganache:

  2. Combine the melted butter, coffee and chocolate.

  3. Sift in the powdered sugar and stir until combined.

  4. Put your ganache in the freezer to thicken while you make everything else

  5. Next make the cake:

  6. Preheat the oven to 350F and spray 4 8″ cake pans with nonstick spray and line the bottoms with parchment paper.

  7. Mix together the milk and vinegar and set aside to curdle (making a vegan buttermilk).

  8. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.

  9. In a large bowl, either whisking by hand or with an electric mixer, combine the sugar, apple sauce, oil, and vanilla.

  10. To the sugar mixture, alternate adding the milk and dry ingredients, starting and ending with the dry ingredients. Stop and scrape down the bowl about halfway through.

  11. Once that’s smooth, slowly mix in the hot espresso. Now the batter will be very thin.

  12. Pour the batter into the cake pans and bake for 30-35 minutes, or until a toothpick in the center comes out clean.

  13. While the cakes are in the oven make the raspberry simple syrup:

  14. Add raspberries and water to a saucepan on high heat. Stir your raspberry sauce until mast of the raspberries have turned in to liquid.

  15. Strain.

  16. Put 1 cup of the raspberry mixture and the sugar in a small saucepan on medium heat. Stir consistantly until the sugar has completely dissolved.

  17. Next make the chocolate frosting:

  18. In a food processor combine the tofu, vanilla extract, and milk. Combine until there aren't any chunky bits of tofu.

  19. Add melted chocolate to the tofu mixture (still in the food processor.) Once completely combined refrigerate for 1 hour before using.

  20. To Assemble:

  21. Evenly spoon the raspberry simple syrup on the 8 inch cakes.

  22. On a cake turntable place the first cake. With the chocolate frosting pipe a border.

  23. And fill the center with 1/3 of the chocolate ganache. Repeat the same process with the other 3 cakes.

  24. Once your cakes are stacked crumb coat the outside and put the cake in the fridge for 15 minutes.

  25. When your crumb-coated cake comes out of the fridge frost your final coat making sure the edges are smooth. Pipe 5 rosettes on top and put a raspberry on each.

Enjoy :)

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