The Professor isn't a big sweets guy, but he really loves chocolate. Over the holidays I started experimenting with using dark chocolate cocoa. The cakes came almost black, but when he took a bite he was in heaven. Since then, he has been asking for dark chocolate cakes, cookies, pies, candy...you name it! So here is one of my many forthcoming dark chocolate treats!
Dark Chocolate Cake
Dark Chocolate Cake
2 cups Non-Dairy Milk (Almond, Soy, Rice)
2 tsp Apple Cider Vinegar
2/3 cup oil
3 tsp vanilla
1 1/2 cup sugar
2 cup flour
2/3 cup Dark Chocolate Cocoa
4 Tbsp Instant Coffee or Instant Espresso (optional)
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Active Time: 20 Minutes
In Active Time: 30 Minutes
Yields: 2 8 Inch Cakes
Directions:
1. Preheat oven to 350.
2. In a liquid measuring cup pour the "milk" and the teaspoon of apple cider vinegar and put aside.
3. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients.
4. Add the "milk," the oil, the sugar, and vanilla and mix together. Do not over mix.
5. Pour the batter into greased and parchment lined cake pans.
6. Bake the cakes for 23-26 minutes, or until a toothpick comes out clean.
7. Let the cakes cool completely before frosting. I like the tahini frosting ;)
8. Enjoy!
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