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.

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.

DARK CHOCOLATE FUDGE CAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

1 3⁄4 cups all-purpose flour

2 cups sugar

3⁄4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tsp pure vanilla extract

1 cup fresh hot coffee

Fudge Frosting

NUTRITIONAL VALUES

Calories: 2406kcal
Fat: 91.5g (33g S.Fat)
Carbs: 394.6g
Protein: 30.2g
Sugar: 218.9g
Sodium: 2530mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9- inch round cake pans and line the bottoms with parchment paper.

Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, combine the coconut milk, oil, vinegar, and vanilla extract. Pour the wet mixture into the dry mixture, then stir in the hot coffee. Whisk until everything is combined. Avoid overmixing.

Fill each prepared cake pan with batter in an even layer. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs clinging to it. Make a point of rotating the cakes halfway through the baking time. Allow the cakes to cool completely before assembling them.

To assemble the cake:
When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently unmould the cake. Remove the parchment paper. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. If desired, frost the sides before serving.

RECIPE NOTES

Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. Before serving, thaw the cakes and frost them.

GERMAN CHOCOLATE CAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE FILLING

1⁄4 cup cornstarch or arrowroot

3 tbsp water

1 (13.5-ounce) (383g) can coconut milk

1 3⁄4 cups brown sugar

1 tbsp pure vanilla extract

1 cup chopped toasted pecans

4 cups shredded coconut

FOR THE CAKE

3 cups all-purpose flour

2 cups sugar

1⁄3 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 cups canned coconut milk, mixed well before measuring

1 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tbsp pure vanilla extract

NUTRITIONAL VALUES

Calories: 658kcal
Fat: 44.4g (19.6g S.Fat)
Carbs: 65.2g
Protein: 6.3g
Sugar: 39.9g
Sodium: 322mg

METHOD

To make the filling:
In a small bowl, thoroughly whisk cornstarch and water until smooth and set aside.

In a medium saucepan, whisk together the coconut milk and brown sugar, then heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and stir in the vanilla extract, pecans, and coconut flakes. Allow to cool slightly before chilling in the refrigerator for 3 hours, or until cool to the touch.

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, combine the coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill each prepared cake pan with batter in an even layer. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Make a point of rotating the cakes halfway through the baking time. Allow the cakes to cool completely before assembling them.

To assemble the cake:
When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently unmould the cake. If desired, peel off the parchment paper and slice the dome of the top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of filling over the top of the cake. Place the second cake on top of the first and cover with a thick layer of filling. If desired, frost the sides and serve.

CHOCOLATE CHERRY COFFEE CAKE

SERVES 6 TO 8 PORTIONS

FOR THE TOPPING

1 1/4 cups all-purpose flour*

1/3 cup sugar

1/3 cup brown sugar

2 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup vegan margarine, melted

FOR THE CAKE

1 cup all-purpose flour*

1/4 cup sugar

1/4 cup brown sugar

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup soy, almond, or rice milk

1/4 cup canola oil

2 tsp. white or apple cider vinegar

1 tsp. pure almond extract

1 cup cherries, fresh or frozen

1/2 cup semisweet chocolate chips (dairy-free)

chocolate chips (dairy-free)

Powdered sugar for serving
*Gluten-free alternative, substitute gluten-free all- purpose flour plus 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 365kcal
Fat: 18.5g (5.9g S.Fat)
Carbs: 48.2g
Protein: 2.6g
Sugar: 34.1g
Sodium: 434mg

METHOD

For the topping:
Combine the flour, sugar, brown sugar, cinnamon, and salt in a medium mixing bowl. Toss with two forks, as if tossing a salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be lumpy and roughly the size of peas.

For the cake:
Preheat the oven to 180°C/350°F. Lightly grease a 9-inch round or square cake pan.

Whisk together the flour, sugar, brown sugar, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, combine the non-dairy milk, oil, vinegar, and almond extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the cherries and chocolate chips gently.

Scatter the topping over the batter in the prepared pan, scrunching some of it together to incorporate some larger lumps. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs attached. Allow to cool before cutting. Before serving, dust with powdered sugar.