Chocolate Cake with Chocolate Sauce Recipe
Posted on 7th of December, 2010 by Lévana
At a recent shabbos dinner my table was crammed with chocolate addicts: Chocolate Cake a must, right? since this is an addiction we can easily admit to, and with no need to get apologetic, I decided to make an all-chocolate dessert course. A chocolate orgy, you might think, and who could blame you, but believe it or not, it was all sensible: As sensible as dessert can get! My famous chocolate chip cookies (a must when kids are coming, and you know they come in all sizes!), chocolate cake and a fabulous and super-easy and super-delicious, and best of all dairy-free chocolate sauce: Yum! The cake is great all by itself too, and the sauce is incredibly useful to have on hand for drizzling on cake, (even as an icing, if you use it chilled, as it will be nice and thick), ice cream and sugar cookies, even in coffee for a little splurge!
The mixture of soy milk and lemon juice curdles and yield a cake as tender and moist as chocolate cakes made with yogurt or buttermilk, only this one has the advantage of being dairy-free. Do not be alarmed at the large amount of sugar used (this cakes yield about 20 servings!) and do not try to reduce it or the cake will be bitter.
1 cup soy milk
1 tablespoon lemon juice
2 2/3 cups sugar
1 cup vegetable oil
3 cups flour (all purpose, whole-wheat pastry or spelt)
1½ teaspoons baking powder
1½ teaspoons baking soda
Good pinch salt
1 ¼ cups best quality cocoa powder
1 cup hot water
3 tablespoons instant coffee or espresso powder
3 tablespoons brandy, rum or bourbon
1 tablespoon vanilla extract
Preheat the oven to 325*F. Mix the soy milk and lemon juice, and set aside. Mix the flour, baking powder, baking soda, salt and cocoa in a bowl, and set aside. Mix the hot water with the coffee, brandy and vanilla in another bowl, and set aside. In a food processor, beat the eggs and sugar until light and fluffy. Add the oil and beat. Add the flour mixture to the egg mixture alternately with the coffee mixture, beginning and ending with the flour mixture, just incorporating the addition each time, 2-3 pulses. Add the reserved soy milk mixture, and mix again a few more seconds. The batter will be very runny: don’t worry! Pour the batter into a greased and lightly floured 10-inch springform pan or bundt pan. Bake for 75 minutes or until a knife inserted in the center comes out clean. Unmold and invert onto a cooling rack. Serve alone or with a drizzle of chocolate sauce.
My chocolate sauce has no dairy ingredient anywhere, yet rich and velvet-smooth. I recommend using an electric mixer, or better yet, an immersion blender, to make certain you are left with a perfectly smooth sauce. Makes about 3 cups.
1 cup water
1/2 cup agave syrup
1 1/2 cups best quality semisweet chocolate chips
1/3 cup pure cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup natural margarine (health food stores), cut up in small pieces.
Place all but last ingredient in a small saucepan and heat on a low flame, beating constantly. Beat in the margarine, until it’s all incorporated. Pour into a glass jar. The sauce will thicken as it cools. Run the jar under hot water if it has thickened too much, or use it as a thicker glaze.