Chocolate Cake with Gooey Ganache

-
A nice vegan chocolate cake recipe from Isa that I adjusted slightly -- by doubling it (because her recipe makes just one 8" round). For a 2-tier round cake, I let the ganache cool and then spread it on. For a rectangular pan cake, I sometimes poke holes all over the top of the cake before it cools completely and then pour the ganache on warm so it seeps into the holes. The photos on the right show the same cake with cool vs. warm versions of ganache.

Ingredients

2 cups plain, unsweetened almond milk
2 tsp vinegar (apple cider or white balsamic)
1 1/2 cups sugar
2/3 cup canola oil
3 tsp vanilla extract

optional: zest of 1 orange (let it infuse in the oil)

Dry mix:
2 cups flour (I use white whole wheat)
2/3 cup cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Ganache:
1 C plain, unsweetened almond milk
12 oz semi sweet chocolate (like TJ Dark Chocolate or Chocolate Chunk Chips)

Instructions

Preheat oven to 350 degrees.

Whisk together the almond milk and vinegar in a large bowl, and set aside to curdle. 

Optional: Zest one orange into the oil and set aside to let it infuse. (This is really good!)

In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, and salt. Use your fingers to break up any dry chunks (this helps in next step - less stirring, better rising).

Combine the almond milk, oil, sugar and vanilla extract and mix well.

Add wet and dry ingredients and stir until no large lumps remain (a few tiny lumps are OK).

Lightly grease cake pan (1 rectangular or 2 round). Pour in the batter and bake for 35 minutes or longer, until a toothpick inserted through the center comes out clean.

Optional: For single layer cake, using a toothpick or steel straw to make 20-30 holes in the top of the cake while it's warm. The ganache will drip down into the holes and make the cake deliciously gooey. Alternately, after the ganache has cooled you can use a knife to spread it on more like regular frosting.

Make the ganache: In a saucepan, head the milk to a boil. Add chocolate and stir .Turn heat off and mix until thoroughly melted.

Let the ganache cool for about 15 minutes if you want to pour it on and have it drip into the holes.  Alternately, cool the ganache completely and spread it on later with a knife for a different (more usual) cake frosting consistency.




For Judi's 50th in 2019 

(Judi doesn't like oranges, so no zest in this version!)

Popular posts from this blog

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Tahini

-
Image
Judy and Robert made a variation of this delicious NYTimes recipe for Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini for lunch before we enjoyed a beautiful hike through redwoods at Robert's Regional Recreation Area . Below is a variation close to what they made, and I want to replicate! Ingredients 14 oz firm tofu, drained 1 can chickpeas, drained, rinsed and patted dry 1 pint cherry or grape tomatoes (can also try butternut squash) 1 (8-ounce) bag leafy greens, such as baby spinach, baby kale, arugula, or mixed greens Salt and pepper Marinade: 3 garlic cloves, diced 2 lemons 2T oil 1 1/2 T za’atar dry spice mix  1 tsp dried oregano or marjoram 1/2 cup chopped flat-leaf parsley 2 T soy sauce (for 2nd half of marinade, used on tofu) Dressing: 1/4 C tahini 1 T honey 2T water Farro, barley, wild rice medley, or other grain, for serving Instructions Heat oven to 425 degrees. Cut the drained tofu into 1/2-inch-thick slices. Combine the chickpeas and tomatoes on a half...
Read more

Mushroom White Bean Gratin

-
Image
Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out. The recipe below I've adapted some to add more veggies and a mix of fresh herbs. Ingredients 1/4 C oil 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces 3 large celery, chopped (optional) 1 large potato, chopped (optional) (or other root veggies) 10 oz mushrooms, sliced 4-5 cloves garlic, minced 2 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste OR 1 can diced tomatoes 1/2 tsp thyme 1/2 C dry sherry 30 oz white beans (cooked, or two 15 oz cans) 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley OR mix of fresh herbs (basil, thyme, rosemary, sage) chopped Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with...
Read more

Whole Wheat Bread

-
Image
When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 1 C white flour 2 C whole wheat flour (or 1 C rye, 1 C whole wheat) 1/4 tsp instant yeast 1 1/2 tsp salt  1 5/8 C water (note: maybe more with whole wheat) Wheat bran or corn bran for dusting optional additions to dough: 1 C chopped walnuts, OR 2 T finely chopped rosemary 1 C kalamata olives Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be...
Read more