Kvell in the Kitchen Six Minute Vegan Chocolate Cake
Vegan Chocolate Cake with Chocolate-Hazelnut Ganache (adapted from The Millenium Cookbook and Moosewood) For the ganache: 1/2 cup hazelnuts, toasted and skinned 1 cup soy milk or almond milk 8 oz. semisweet chocolate, melted (be sure to use a high quality semisweet chocolate here, such as Dagoba or Scharffen Berger) For the cake:
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Chocolate Glaze. ½ pound semi-sweet chocolate. ¾ cup hot water. ½ teaspoon pure vanilla extract. Preheat the oven to 375º. If mixing in bowl, use cooking spray and cocoa powder to dust the cake pan. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold.
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To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet. Stir the hot water and vanilla into the melted chocolate until smooth. Spoon the glaze over the cooled cake.
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Prepare your cake pans with professional bakery pan grease and a parchment paper liner. Preheat the oven to 350°F. In a large mixing bowl combine the flour, baking soda, salt and sugar. Whisk to combine well. In another mixing bowl combine the cocoa powder with the hot coffee and whisk smooth.
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Chocolate Icing Ingredients: 1 cup semi-sweet chocolate chips (I used Ghirardelli 60% cacao dark chocolate chips but seek out dairy-free if you want the cake to be totally vegan) 1 to 2 tablespoons hot water; 1/2 teaspoon vanilla extract; Notes on the chocolate icing: Moosewood's glaze calls for 3/4 cup water, but I found that to be way too much.
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Six-Minute Chocolate Cake. This is a Moosewood Restaurant recipe.. Sometimes that's all you need - a simple, vegan, chocolate cake. Take it away, Moosewood: This cake goes into the oven in 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. You may be surprised to see vinegar in the ingredient.
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Set aside. For the glaze, in a large saucepan combine vinegar and sugar over medium-high heat. Reduce by half to a syrupy consistency. Remove from heat and stir in chopped chocolate until melted; cool slightly. For the whipped cream, beat mascarpone for one minute. Add heavy cream, sugar and vanilla. Whip until thick.
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Preheat the oven to 350° F. Oil a 13 × 9 × 2- inch baking pan and dust it with flour. To make the cake: In a large mixing bowl, sift together the flour, cocoa powder, sugar, salt, and baking soda. Use a whisk or spoon to thoroughly mix the ingredients together. In a separate bowl, combine the water, vanilla, and oil.
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Preheat your oven to 350°F (175°C) and get your dates soaking. In another small bowl, measure out your flax seeds and add the ⅔ cup water. Stir to blend and set aside for about 10 minutes to hydrate. Then, place the non-dairy milk and balsamic vinegar in another small bowl and stir. Set aside for now.
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In a medium bowl, stir together the cocoa, flour mixture, xanthan gum, sugar, salt, and baking soda. Add the vegetable oil, hot water or coffee, and vanilla, and using an electric mixer or a whisk, mix well until thick and smooth with no lumps. Add the vinegar and stir briefly, just until the batter is evenly colored.
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I know it's good because it's the most food-stained page in Shannon's copy of Moosewood Restaurant Cooks at Home. :) Basic Six-Minute Vegan Chocolate Cake. 1½ cups unbleached white flour; ⅓ [one-third] cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup sugar;
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Preheat the oven to 375°F. Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin. In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla. Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
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Preheat oven to 375 F. Mix flour, cocoa, baking soda, salt, and sugar in a medium bowl (if you would rather make a single cake, mix these ingredients in an ungreased 8 inch square or 9 inch round cake pan). In a 2 cup measuring cup, mix the oil, water or coffee, and vanilla. Stir this wet mixture into the dry ingredients until smooth.
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Use an 8″ square, or round cake pan. Oil the pan, or place parchment on the bottom. Preheat oven to 375°F. In a medium bowl sift together flour, cocoa, soda, salt, and sugar. Add the oil, water (or coffee), and vanilla. Blend well.
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Preheat your oven to 350°F (180°C). Spray two 7-inch cake pans (see notes for different cake pan sizes*) with non-stick spray and line the bottoms with circles of parchment paper. Set aside. Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt. Mix together.
FileChocolate mousse cake 2.jpg Wikimedia Commons
Step 1. Directions: 375*F. Mix dry ingredients, mix wet, add together in bowl, when smooth add vinegar and cook 25-30 mins. .