rosefox: A cheerful chef made out of ginger. (baking)
Rose Fox ([personal profile] rosefox) wrote2009-01-10 07:41 pm

"Piece of cake!"

The third quadruple batch of vegan chocolate cakes is in the oven. I am AWESOME.

The original recipe is from Vegan Cupcakes Take Over the World. I've modified it to use baking chocolate and margarine rather than cocoa and oil.

0) Heat oven to 350F.

1) In double boiler, place 8 oz. unsweetened baking chocolate (I use Green & Black organic 72% at a slightly generous measure of 12 squares = 2 oz.) and .5 cup (one stick/.25 lb) Earth Balance or other vegan margarine. Turn flame up fairly high.

2) Into mixer bowl, pour 4 cups unsweetened unflavored soy milk and 4 tsp. cider vinegar. Mix briefly. Let sit to curdle.

3) Check on the chocolate. Whisk it around a bit to make sure it's all melting together.

4) With mixer off, add 3 cups sugar* and .125 cup (6 tsp./1 oz.) vanilla. Mix briefly.

5) By now the chocolate and margarine should have melted. Whisk them together and turn off the heat. Let them sit briefly, then pour them into the soy milk mixture. Let sit a moment, then blend at high speed until thoroughly mixed and slightly foamy.

6) With mixer running at medium speed, add 1 Tbsp. baking soda, 2 tsp. baking powder, 1 tsp. salt, and 4 cups flour. Mix until smooth. Scrape down sides with spatula and then mix a little more to homogenize. Batter should be almost mousse-like, thick but airy, with flecks of chocolate.

7) Pour into four 8x8 foil pans. Bake two at front of top rack and two at back of bottom rack (which should still be up pretty high, at least in my oven) for 20 minutes; rotate and bake another 20 minutes. The rotating makes them fall a bit in the middle, which is sad but can't be helped.

* I use white sugar, which is not strictly vegan. Raw cane sugar would probably work fine, or an appropriate quantity of agave nectar.

If you only want to make one cake, the measurements are 2 Tbsp. margarine, 2 oz. baking chocolate, 1 cup soy milk, 1 tsp. cider vinegar, 3/4 cup sugar, 1.5 tsp. vanilla, 3/4 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. salt, 1 cup flour. One cake takes about 35 minutes on the top rack of my oven; might be less in yours.

This cake has a nice crust on top, almost brownie-like, and is fairly fluffy and very chocolatey. To my taste it's quite sweet; cutting the sugar by a third would do it no harm. It goes brilliantly with raspberry jam or other tangy fruit.

I suppose I should have something other than cake for dinner.

Doing four pans at once makes this super-quick! Managing a dozen batches of brownies tomorrow should be no problem. I heart my lovely DeLonghi mixer, I do. Now off to write up an ingredient list.

[identity profile] 2009-01-11 02:11 am (UTC)(link)
And if we wanted to use oil as opposed to margarine? (I am thinking on how to adapt this for non-vegan, just eggless and lacking butter in the house.)

[identity profile] 2009-01-11 04:42 am (UTC)(link)
I am duly impressed with your industriousness.

Is this part of the cooking for Arisia? Or you're just doing it for fun?

[identity profile] 2009-01-11 06:40 am (UTC)(link)
Yay! I'm coming to Arisia again. Looking forward to seeing you and [ profile] sinboy.

[identity profile] 2009-01-12 11:53 am (UTC)(link)
Not vegan recipe, but I find it makes very like but sooo crunchy just on the top, muffins, and if you add raspberries, it's divine. My measures are a bit vague, because I generally just bake by sight, but you seem to be into experimenting, so you can almost certainly improve it :)

melt a cup of butter in a pan add a cup and a bit of sugar (I mix muscovado and soft brown sugar 50/50 for the texture), mix in teaspoon of vanilla essence and what's left (normally about 3/4) of a melted bar of the green and blacks 72% chocolate (bowl of chocloate suspended over bowl of boiling water, never tried to mix directly with the fat before). Take it off the heat and add two beaten eggs. Mix between half and a whole punnet of raspberries (not required) with a cup of flour, then stir into the mix. Stick it in the oven and cook it as you would a victoria sponge, or seperate it into muffins and continue as usual.

That one can range from really gooey brownie mix to such a light and fluffy cake, but it never comes out badly. Unless I've forgotten a vital ingredient. :S

Curiosity: Does the milk/ vinegar combination add any bitterness to the cake flavour? I suspect it makes a lighter cake, but I've never tried to live without eggs so I've absolutely no idea.