DECADENT CHOCOLATE LAYER CAKE
SERVES ONE 9-INCH CAKE
FOR TEH CHOCOLATE CAKE LAYERS
2 cups (256 g/9 oz) unbleached all-purpose flour
1 1⁄2 cups (170 g/6 oz) unsweetened natural cocoa powder
2 1⁄4 tbsp (27 g/0.9 oz) baking powder
2 1⁄4 tbsp (27 g/0.9 oz) baking soda
3⁄4 tsp (2.25 g/0.08 oz) kosher salt
1 cup plus 2 tbsp (258 g/9.2 oz) extra-firm tofu
1 cup plus 2 tbsp (266 g/9.3 oz) water
1⁄2 cup plus 2 tbsp (134 g/4.7 oz) liquid coconut oil
1 cup (242 g/8.5 oz) soy milk
1 cup (296 g/10.4 oz) maple syrup
1 1⁄2 tbsp (18 g/0.6 oz) vanilla extract
1 1⁄2 tbsp (22 g/0.8 oz) apple cider vinegar
FOR THE FROSTING
Decadent Chocolate Mousse
2 tbsp (14 g/0.5 oz) unsweetened natural cocoa powder
NUTRITIONAL VALUES
Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg
METHOD
MAKE THE CAKE LAYERS:
Preheat the oven to 160°C/325°F. Coat the bottom and sides of two 9-inch round cake pans with non-stick cooking spray and set aside.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Place aside.
Process the tofu and water in a food processor until smooth, about 40 seconds. In a separate medium mixing bowl, whisk together the coconut oil, soy milk, maple syrup, vanilla, and vinegar. Whisk in the dry ingredients until well combined. Bake for 20 to 25 minutes, or until a toothpick inserted into the centres of the cakes comes out clean. Cool the cakes in the pans for 15 minutes on wire racks before inverting them onto the racks to cool completely.
MAKE THE FROSTING: Prepare the Decadent Chocolate Mousse according to package directions, but do not refrigerate it yet. In a food processor, combine the cocoa powder and the mousse until well combined. Refrigerate the frosting for a few minutes after the cake layers have completely cooled.
FROST THE CAKE: Top one of the cake layers with a layer of frosting on a cardboard cake round or serving plate. Top with the remaining cake layer and frost the top and sides with the remaining frosting. Refrigerate until ready to serve or serve immediately.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Place aside.
Process the tofu and water in a food processor until smooth, about 40 seconds. In a separate medium mixing bowl, whisk together the coconut oil, soy milk, maple syrup, vanilla, and vinegar. Whisk in the dry ingredients until well combined. Bake for 20 to 25 minutes, or until a toothpick inserted into the centres of the cakes comes out clean. Cool the cakes in the pans for 15 minutes on wire racks before inverting them onto the racks to cool completely.
MAKE THE FROSTING: Prepare the Decadent Chocolate Mousse according to package directions, but do not refrigerate it yet. In a food processor, combine the cocoa powder and the mousse until well combined. Refrigerate the frosting for a few minutes after the cake layers have completely cooled.
FROST THE CAKE: Top one of the cake layers with a layer of frosting on a cardboard cake round or serving plate. Top with the remaining cake layer and frost the top and sides with the remaining frosting. Refrigerate until ready to serve or serve immediately.
RECIPE NOTES
Fill a container halfway with warm water and dip a sharp, non-serrated knife into it, wiping the blade dry with a paper towel before cutting. After each slice, wipe your knife clean with a wet paper towel. For an elegant presentation, I serve cake slices on simple white China.
