Monday, February 8, 2010

Vegan Double Chocolate Cake

Seasonality: Make this cake all year round.
Beverage pair: A nice robust red with some fruity overtones like a red zinfandel.

My husband is vegan, so this is an amazing recipe for me. Non-vegans will be surprised. This cake is really amazing!

For the cake:
Olive oil
1 cup warm water
1/2 cup cocoa powder
1 1/2 cup all purpose flour
1 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup olive oil
1 TBS. vanilla
2 tsp. distilled white vinegar

For the glaze:
2 ou. Dark Chocolate, chopped
1/2 cup confectioner's sugar
2 TBS. water

-Grease an 8" round pan with olive oil.
-Wisk the water and cocoa until smooth.
-Combine the remaining dry ingredients.
-Make a well in the dry ingredients and add cocoa mixture, oil and vanilla.
-Add the vinegar and pour directly into the pan.
-Bake at 350F until a toothpick comes out clean (30-45min)
For the Glaze:
-Melt chocolate in a double boiler.
-Add sugar and water.
-Wisk until smooth.

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