Chocolate Vegan Cake Recipe
June 2, 2010 by dataentry2
Filed under Baked, Dessert, Easy, New Recipes
This recipe was adopted to satisfy the vegan appetite. It will yield a 9×12 cake pan.
Cake Ingredients to make Chocolate Vegan Cake Recipe:
- 2 c. all purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp salt (1/4 tsp if using salted margarine)
- 1 c. unsweetened baking cocoa
- 2 Tbsp organic cornstarch (all non-organic cornstarch is GMO)
- 1 c. soft vegan margarine
- 1 2/3 cup sugar
- 1 1/3 cup water
- 1 tsp vanilla
- 1/2 cup almond milk + 2 Tbsp lemon juice
- Frosting: Use a double recipe of Chocolate Fudge Frosting
Cake Directions to make Chocolate Vegan Cake Recipe:
- Preheat the oven to 350 degrees & oil 2 9″ round cake pans. Dust with flour and set aside
- Combine dry ingredients in a bowl and set aside
- Mix almond milk and lemon juice and set aside
- Cream vegan margarine and sugar together until light and fluffy
- Beat in the almond milk, water and vanilla
- Stir in dry ingredients just until mixed (batter should be smooth). DO NOT overmix
- Spread evenly in pans
- 9″ rounds bake for 25 - 30 minutes, 9″x12″ sheet cake bakes for 35 - 40 minutes, or until a toothpick inserted into center comes out clean
- Run a knife around the edges, and invert pans onto cooling racks. They should drop out easily. If not, lay a cold wet dish towel over the bottom of the cake pan until the cake comes out
- When cakes are completely cooled, frost with a double recipe of Chocolate Fudge Frosting
- Optional: Frost the top of the bottom layer (1/8 - 1/4 inch thick). Then spread 1 cup thick raspberry or strawberry jam, or orange marmelade, leaving a 1/2 inch border on the outside. Then place the top cake layer and finish frosting the cake. Clean off any jam that spills out the sides.
Cake Frosting Tips:
- To make cake easier to frost, refridgerate or even freeze cakes overnight, so they’ll be very firm
- The frosting should be very creamy and spreadable, but not runny. If it’s too stiff, it won’t spread easily and will pick up lots of crumbs.
- To make frosting more spreadable: Warm up stiff frosting a little by placing the bowl into another bowl of warm water for a minute
- OR: Beat in up to 1 Tbsp almond milk
- To prevent crumbs getting mixed into your frosting, spread a very thin layer over the cake, then refrigerate for 1/2 hr to firm the frosting and seal in any crumbs. Then frost as usual
- If your cake breaks into 2 or 3 pieces (like ours did), don’t panic. Fit the pieces together on the cake plate, then frost as usual. Nobody will ever know!
- To end up with a clean cake plate, place a collar of waxed paper under the edge of the cake, and pull it out when you’re done frosting
Three Layer Chocolate Birthday Cake
October 21, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dessert, Dinner, Easy, New Recipes
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Three Layer Chocolate Birthday Cake - These oh so decadent, three layer, choclate birthday cake is so moist and delicious. Boxed devils food cake mix provides the base and then we added even more chocolate and sour cream before oven baking in layers. A little raspberry jam added to the chocolate frosting adds a fresh touch.
Prep Time: 10 mins |
Ingredients to make Three Layer Chocolate Birthday Cake
1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)
1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar
Directions to make Three Layer Chocolate Birthday Cake
Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
Image Source: kosabe
Childrens Checkerboard Cake
June 9, 2009 by Firehouse Chef
Filed under New Recipes, Snack
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Childrens Checkerboard Cake - This superb cake is great for birthday parties that you are hosting, as it can be made hours ahead of time. A lovely medley of light angel food cake, and rich, thick chocolate, so, so good!Prep Time: 20 mins Servings: 8 Main Ingredient: Cake, Chocolate Difficulty Level: 2 |
Ingredients to make Childrens Checkerboard Cake
3 Unsweetened chocolate 1 oz Squares or the melted choc
1/2 c White sugar
1/2 c Hot water
1 tb Gelatin,unflavored
2 tb Cold water
4 Egg yolks,beaten
4 Egg whites,beaten
1 ts Vanilla
1 c Heavy cream,(whipping)
1/2 c Almonds, blanched,browned,coarsely chopped
1 lg Angel food cake
Directions to make Childrens Checkerboard Cake
Step 1:Combine hot water, sugar and chocolate in double boiler. Heat until chocolate melts. Stir to blend. Soften gelatin in the cold water and add to chocolate mixture. Stir and cook until smooth and thick-about 5 minutes. Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes.
Step 2:Add vanilla then fold in stiffly beaten egg whites. Cool completely. Whip the cream and fold in nuts. Add to the chocolate mixture.
Step 3:Grease an angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used. Cover and let set in refrigerator for about 8 hours. Ice with whipped cream or (Cool Whip)after turning out on serving plate and decorate with browned almonds.
Step 4:The cake can be iced several hours before serving and should be served real cold.
Image Source: Brian Teutsch
Birthday Bugs
June 8, 2009 by Firehouse Chef
Filed under Dessert, Easy, New Recipes, Snack
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Birthday Bugs - Try something new at your next birthday party, break away from the ordinary and try these kid friendly “bugs”! Made mostly of candy, with a bit of chocolate frosting, how can kids not love them?
Prep Time: 25 mins |
Ingredients to make Birthday Bugs
24 soft snack-size candy bars
144 1-inch pieces licorice pieces,any color
1 cup prepared chocolate frosting
48 yellow candy coated chocolates
Candy-coated milk chocolate sprinkles
Directions to make Birthday Bugs
Step 1:Using a skewer, poke 3 holes into each long side of the candy bars. Insert licorice in holes as the bug’s legs.
Step 2:Spoon frosting into pastry bag with small plain tip or small zipper-lock bag with a corner snipped. Pipe 2 small dots on one short end of candy bar and attach the candy coated chocolates as the eyes.
Step 3:Pipe dots on top of candy eyes and on body. Press Chocolate Shoppe pieces on frosting dots on the body.
Image Source: Pink Sherbet Photography
