21 Mar 2012

something special: dark chocolate cake

Today is my brother's girlfriend's birthday. He planned out a whole lovely evening for her, which included a decadent, healthy chocolate cake for two that he asked me to make for them.


I'm not gonna lie - I tasted it while I was making it to make sure it was good. It is SO good. You should make this... soon. I made up the recipe as I was going so I have written it here as close to what I did as possible. In any case you will end up with a double chocolate vegan cake made with love so it can't be a bad thing.

It's safe to say I won my bro some brownie points tonight... or cake points. Happy Birthday, Marcella!


Today I stayed home from school because I didn't feel well in the morning. I really don't know what's up lately. I basically never get sick since I've been vegan and yet in the past two months I've now gotten TWO colds. Hmph.

Ah well, it gave me some much needed time to get my thoughts together for a paper in my history of sexuality course. Fascinating stuff! I love history (we need to know our past in order to understand our present, and predict our future). When you think about it, sexuality is a fundamental factor in everything humans do.

What are all organisms all about? Food and sex. Respectively, they keep us alive and allow us to pass along our genes to continue the survival and evolution of our species. Pretty simple rules for a very complicated world. Ultimately, all we need to look at to understand human behaviour are the driving forces of food and sex. This is why I think my history of sexuality course is so interesting and important. Sorry... I got a little off topic. Back to mini birthday cakes. 


It's super moist and super chocolatey so be prepared for bliss. You'll have left over cake and icing.

Double Chocolate Mini Cake: serves 2

Cake:
3/4 cup vegan milk
1 tsp apple cider vinegar
3/4 cup cane sugar/brown sugar
1/2 cup veg oil
2 tsp vanilla extract
1 tsp almond extract 

3/4 cup whole wheat/oat/almond flour
3/4 cup cocoa/cacao 
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt 
1/4 tsp cayenne
1 tsp cinnamon
A wee bit of honey/agave/maple syrup, if desired

Frosting:
1/4 cup tofu
1/2 cup cashew butter
1/3 cup raw powdered sugar
1/4 veg oil/vegan butter
1/2 cup non-dairy milk
Vanilla seeds from 1 pod
1 tsp salt
1/4 cup agave/honey/maple syrup
1/8-1/4 cup booze (I used maple whiskey) 
1/2 bar melted dark chocolate
1/3 cup cocoa 

Preheat oven to 350 degrees. To make the cake, mix ingredients from first list together and let sit for 5 minutes. Sift in the rest of the ingredients and stir until smooth. Taste it to make sure it's to your liking.
Pour evenly into two 9 inch cake pans lined with foil. The batter should be pretty shallow in both; that's because you're going to be making 4 layers. Bake for about 10-15 minutes or until a toothpick comes out clean. 
While they're baking, make the icing. Blend all the ingredients together until smooth. It should taste like the best freaking chocolate icing ever. Set aside.

When done baking, let the cakes sit out in the pans for 10 minutes. Then take them out and use a giant cookie cutter (big circle) to cut out 4 cake circles - 2 from each cake. Put the bottom layer onto something you can easily transfer it with later. Then frost each layer and finally the top and sides. Hurraw! 

I had to decorate mine with goji berries. You know me.


25 comments:

CĂ©line said...

Aaaah I have to try it too :D

Emily von Euw said...

Yes you do. lol

Maria said...

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best regards, Maria

Sunday Morning Banana Pancakes said...

I love the mini cakes - so adorable.

Your Frosting Recipe is one I have never seen before, I am intrigued - definitely giving yours a try next time I get that all too often craving for something sweet and frosted :)

Sonnet said...

This cake looks amazing and your photos are gorgeous! I'm so glad I just stumbled upon your blog from Pinterest. I can't wait to see more of your recipes! :)

Emily von Euw said...

Cool thank you so much, Maria! I've seen people put my blog on Pinterest but didn't know I could do it myself!

Emily von Euw said...

Thanks very much =) I love to read comments!

Emily von Euw said...

Thank you! My dad couldn't believe there was tofu in it =)

Anonymous said...

How is this guilt free if its full of sugar, fat, and calories?

Emily von Euw said...

Haha well I suppose that adjective DOES depend on the individual, since we all feel guilt for differing reasons. But ALL food is made up of sugar, fat, protein - thus calories.

In this case, the lack of animal products (dairy), white flour and bleached sugar PLUS the addition of nut butter, dark chocolate and tofu let me eat this feeling good about myself =)

Anonymous said...

What could I replace the booze with in the frosting? I'm thinking of making this for my daughter's birthday. (:

Emily von Euw said...

You can just leave it out and add a little more non-dairy milk in it's place. If you do make it, let me know how it goes! =)

Bartending Certification said...

I can't say no to that chocolate cake. You are really making me crave for that delectable cake! Can't wait to try the recipe. Happy Evening.

Emily von Euw said...

thank you very much :) tell me if you like it! cheers.

Andrea Kingsley said...

I have been looking at your blog and recipes for hours. I am so impressed. I have to say it is really nice, the versatility you offer with your uncooking and your realistic approach to clean whole eating. I have pinned a ton of the recipes already and I am sure I will continue to come back for more. Do you have a recipe for a raw flat bread of some kind that can be done in the oven or dehydrator?

Emily von Euw said...

Thanks so much, Andrea! I certainly appreciate the love :)
Well I don't have a recipe to give you at this moment, but how about I make one and do a post about it? Just subscribe or check my blog frequently and you'll see it soon! I'll try to do it this week.

Cheers,
Em

Elyse said...

What kind of tofu did you use for the frosting? I need to make this!

Emily von Euw said...

I believe it was firm. Let me know how it turns out! =)

Anonymous said...

Any suggestions if I dont want to use tofu?

Thank you Emily:)

Emily von Euw said...

Yeah you could try bananas? Or just make one of my raw chocolate cakes :)

Anonymous said...

This looks super yummy! I was wondering how big your bar of chocolate was for the frosting? Because the one I have is a big 1 pound bar and I feel like that's probably not the same size as yours. Also I think I'm going to start decorating my cakes with goji berries as well :)

Emily von Euw said...

1 pound wow!!? Haha no mine was 9 grams I think?

Katie Stone said...

my chocolate bar is actually 17 pounds. . . yeah so i just measured 1/4 cup chopped dark chocolate and hoped it was 9 grams :)
THIS CAKE IS SO AMAZING, EVERYONE NEEDS TO BAKE THIS!
for the frosting i used 1/3 cup packed tofu and instead of a vanilla bean i did 1 teasp extract
i also left the booze out completely and liked the consistency w/out anymore liquid, THE FROSTING IS HIGHLY ADDICTIVE
oh and the first time i baked this i thought it was too spicy so i left the cayenne out completely the second time and it was perfect!
this is the first recipe ive tried from your site but im so excited to try more! :)

Steph said...

Made this today and only used 1/4 cup sugar and was already sooo sweet... Cannot imagine putting 3/4 cup sugar in there...

L. Jansen said...

I'd love to make this, but I wanna make a 24cm cake of it. Could you please give me advice for how many ingredients i should use then?