Cake Recipe: EDITED Mocha & Chocolate - Vegan Style.

Well I really am interested in Vegan Baking. And today I will share my first recipe. And of course it is decadent & a lovely dessert.

This serves 10-12 people.

Mocha - Chocolate Cake:
Cake Recipe adapted from Vegetarian Times magazine.

• 3 cups organic wheat unbleached wheat flour
• 2/3 cup unsweetened cocoa powder
• 2 tsp salt
• 2 cups natural cane sugar
• 1 cup canola oil
• 4 tsp instant espresso powder, dissolved in 2 cups water
• 4 tsp vanilla extract
• 4 TB cider vinegar

Preheat oven to 375°F. Have ready 2, 8 or 9 inch nonstick round cake pans.

In a large bowl sift together the flour, cocoa, baking soda, salt & sugar.

In a small bowl mix together the oil, espresso,& vanilla extract.

Pour liquid ingredients into the dry & mix with a wire whisk until well incorporated. Add the vinegar & stir quickly. You will notice pale swirls in the batter - due to the vinegar & baking soda reacting[chemical leavening].

Pour equal amounts of the batter in to the cake pans. Bake for 30 minutes. Let cool in pans set on a wire rack for 10 minutes. Flip onto the rack & let cool completely.

Mocha Icing:

• 2 ounces bittersweet chocolate
• 1/2 cup vegan margarine {edit:Preferably Earth's Balance Margarine, better texture, tastes better. Also in stick form the margarine has a higher melting point - it is better for icing because it keeps it's form. The tub form stays liquid & never truly thickens}

• 3 cups organic powdered sugar, sifted
• 1 tsp instant espresso powder
• 2 TB soy cream(soy milk can be substituted) { use coconut milk + 1/8 vanilla extract}
• 1 tsp vanilla extract

Melt chocolate & cool to room temperature. Beat the margarine until fluffy. Add sugar , espresso powder, soy cream and vanilla - beat until smooth. Then beat in the cooled chocolate.

Ganache:

• 5 ounces bittersweet chocolate, roughly chopped
• 1 Tb golden syrup or brown-rice syrup { why use this? It effects the flavor}
• 1/3 cup soy cream

Process the chocolate in a food processor until finely chopped.

In a sauce pan, stir the syrup and cream together - bring to a boil. With the food processor running, slowly drizzle the hot cream over the chocolate, process until smooth.

EDIT:

For real vegan ganache that has texture & that holds up use this formula:

• [BP = Baker's percent]
• 1lb. Bittersweet chocolate [BP 100%]
• [BP 75%] 12oz of coconut milk solids ( let coconut milk sit in a container in refrigerator for a couple of days before use - the milk fats will float to the top of your container , scoop these off for use in ganache.)
• EDIT : Soy cream shouldn't be used. It doesn't taste right & effects the consistancy. Use canned coconut milk {tip: Shake can - if you hear liquids moving don't buy that brand. Get the brand with the least amount of sound. The sounds you hear are the coconut liquids. Less sound means the can contains more milk fats}
• 6 oz. cane sugar or Your favorite sweetener [BP 17% ? play with it...] (this is optional , be creative)
• 1 tsp of vanilla

In double burner slowly melt chocolate. When chocolate is no longer chunky & is easily stirred , remove from heat & double boiler. Let cool [luke warm to touch] . Add the coconut solids and vanilla & sweetener. Whip until incorporated and proper consistency. Allow to cool at room temp.

This ganache has a nice flavor & better consistency. The base Ganache recipe was adapted from Le Cordon Blue Professional Baking 3rd edition .

Cake Assembly:

Place one layer of cake onto a cake plate. Spread the mocha icing on top. Place the second layer on top of iced layer. Pour & spread the chocolate ganache over the sides & top covering both layers. Garnish as desired.

Save the extra mocha-icing for another use.