I started eating chocolate yesterday and it didn't bother me at all. I just had a little piece of Ricemilk Chocoat first, but when I saw there was no heartburn I unleashed the chocolate monster and made a triple chocolate cake! My humble offering to the Chocolate Gods...
|Triple Chocolate Cake|
Ingredients for the cake:
1 1/4 cup of whole wheat pastry flour (white will work)
1/2 cup of sugar
1/4 cup of cocoa powder, sifted
1 1/2 tsp of baking powder
1/4 tsp of baking soda
1/4 tsp salt
1/3 cup of soy milk or other milk
1/3 cup of water
3 tbsp of oil
3 tbsp of applesauce
1 tsp of vanilla extract
1- Preheat oven to 350 degrees and spray a 8 inch round cake pan with cooking spray. A square pan will work too.
2- In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3- In a small mixing bowl, whisk together the milk, water, oil, applesauce, and vanilla extract.
4- Pour the liquids over the dry ingredients and gently fold until just incorporated. Overmixing will make the cake tough and chewy!
5- Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool down to room temperature before making the buttercream filling.
Ingredients for the chocolate buttercream filling:
1 cup Earth Balance buttery spread, softened
1 cup confectioners sugar (I don't like it super sweet)
1/4 cup cocoa powder
2 to 4 tablespoons coconut milk
1- In a medium size bowl, cream the Earth Balance with an electric mixer on high until light an fluffy, it will go from yellow to off-white.
2- Sift the sugar and cocoa powder into the bowl and keep mixing, this time on the lowest setting until the powdery ingredients are incorporated. Then mix on high until creamy, adding coconut milk as needed until light and fluffy. Taste and add more sifted sugar if it's not sweet enough for your taste. If it's too sweet, add more sifted cocoa powder until you're happy with it.
3- When the cake has cooled down to room temperature, slice it in half and spread the chocolate buttercream evenly all over the bottom half. Place the top half of the cake on top of the chocolate buttercream and make the chocolate ganache.
Ingredients for the chocolate ganache:
1 cup semi-sweet chocolate chips
1/4 cup coconut milk
1/4 cup milk (I used oat milk)
1/2 tsp vanilla extract
1- Place the chocolate chips in a medium sized mixing bowl.
2- In a glass measuring jar or mixing bowl, whisk together the coconut milk and the oat milk. Feel free to replace the oat milk with more coconut milk.
3- Microwave the milk mix for about one minute or just until it starts to boil. 4- Quickly stir in the vanilla.
4- Immediately pour the milk over the chocolate chips and whisk vigorously until the chocolate melts and becomes a smooth cream. Let the ganache sit at room temperature for 15 minutes.
5- Pour the ganache evenly over the cake. You're done! You can sprinkle some chopped nuts or mini chocolate chips on top if you want.