Chocolate Cake: The stuff of dreams!
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 icing: Yum!
The cake is great all by itself too, and the icing is incredibly useful to have on hand, even for 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 tangy and moist as chocolate cakes made with yogurt or buttermilk.
Only this one has the advantage of being dairy-free. But if you can’t have soy, use any milk you like plus 2 tablespoon vinegar.
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 chocolate cake will be bitter.
Scroll down for the optional but delicious Chocolate Icing
- 1 cup soy milk
- 1 tablespoon lemon juice
- 4 eggs
- 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
- 2 tablespoons instant coffee or espresso powder
- 3 tablespoons brandy, rum or bourbon (liquor stores)
Preheat the oven to 325*F. Mix the soy milk and lemon juice, and set aside (if you can't have soy, use any milk you like, plus tablespoon vinegar).
Mix the flour, baking powder, baking soda, salt and cocoa in a bowl, and set aside. Mix the hot water with the coffee and brandy 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, it's all good!
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 spread icing all over the cake.
Melt 1 cup semisweet or bittersweet chocolate chips with 1/2 cup coconut milk, on a very low flame or in a microwave oven.
Let the mixture cool before spreading on the cake.