But this is not about beer. This is about the cake...chocolate cake.
Not just any chocolate cake, mind you; I remembered all of my friends with dietary restrictions, so I decided to share this formula for a vegan chocolate cake. AND if you wished to, you could substitute a gluten-free flour for the wheat flour, (like Cup4Cup), and make a vegan-gluten-free chocolate cake!
SOURDOUGH CHOCOLATE DEVASTATION CAKE
(Adapted from a recipe from the Bloodroot Collective, shared by Sandor Ellix Katz)
YIELD: two-9" layers
1/2 Cup Cocoa Powder
1/4 Cup Carob Powder (if you can't find/don't want to use carob, use 3/4 cup cocoa powder)
2 Cups Granulated White Sugar
3 Cups Unbleached White Flour
2 teaspoons Baking Soda
3/4 teaspoon Salt
2 Tablespoons Grain Coffee (such as Cafix), or Chicory
1/2 teaspoon Ground Cinnamon
1 Cup Sourdough Starter
2-1/4 Cups Water
2 Tablespoons Vinegar
3/4 Cup Grape Seed Oil
1-1/2 teaspoons Vanilla Extract
1-1/2 teaspoons Dark Rum
Lightly oil and
dust two 9" with cocoa powder; preheat oven to 325°F.
Combine first
8/dry ingredients in a bowl with a whip. Combine last 6/wet ingredients
in a separate bowl; add dry ingredients to wet ingredients and mix
until just combined. Turn into the prepared pans immediately and bake 25-30 minutes, or until a cake tester comes out clean. Remove from oven and cool on racks.
FROSTING
1 Cup Chopped good quality semi-sweet chocolate
1 teaspoon Orange Extract
1/2 teaspoon Vanilla Extract
3 Tablespoons Maple Syrup, Grade B preferably
1/4 Cup Grape Seed Oil
3 Tablespoons Carob, or Cocoa, Powder
Combine all ingredients in a double boiler and cook over low heat until melted; stir vigorously to thoroughly combine. Set aside and let cool.
Once cakes and frosting have cooled, spread frosting between layers, and over cake.
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