Chocolate Vanillla Marble Cake

June 5, 2011

Vanilla Cake

2 cups soy milk

2 tsp lemon juice

2/3 cup canola oil

1 tbsp 1 tsp vanilla extract

2.5 cup flour

1 tsp baking soda

4 tbsp cornstarch

1/2 tsp salt

Combine soy milk, lemon juice, sugar, vanilla, oil and whisk together. Sift in dry ingredients and whisk together until smooth.

Chocolate Cake

250 mL soy milk

5 mL lemon juice

195 g sugar

85 mL oil

5 mL vanilla

165 g flour

40 g cocoa

5 g baking soda

2 g baking powder

Combine soy milk, sugar, oil, vanilla and whisk together. Sift in dry ingredients and whisk until smooth.

  • Place vanilla cake in sheet pan. Drop in chocolate cake and swirl around (I use a chopstick for this). Bake at 350 for 40-45 minutes.

Vanilla Buttercream

1 cup Earth Balance shortening

1 cup Earth Balance margarine

7 cups icing sugar

1 tbsp vanilla extract

1/2 cup soy milk

  • Whip together shortening and margarine until smooth. Add icing sugar and soy milk/vanilla alternating. Once combined, whip for 7 minutes.

Whipped Chocolate Ganache

1 lb 3 oz dark chocolate

1 cup soy creamer

  • Melt chocolate over a double boiler. Heat soy milk and add. Chill in fridge overnight. When ready to use, whip for 3 minutes with electric beaters.

Chocolate Tiles

1/2 cup cocoa butter

2 cup chocolate

  • Line a baking sheet with parchment or wax paper. Melt cocoa butter. Drizzle or pipe over the paper and let harden in the fridge. Melt the dark chocolate and spread over top of the hardened cocoa butter. Let set in the fridge and cut into pieces.

Assembly: Cut cake in half and spread chocolate ganache between layers. Coat entire cake with icing. Line edges with chocolate tiles or as desired.

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Chocolate Cake Day

January 27, 2010

January 27 is national chocolate cake day so…here it is!! I wanted to make something really fancy so this is what came from that idea. Two years ago I got a cookbook for Christmas. I’m always sort of…intimidated by the cookbook. It’s a compilation book of several chefs called Great Chefs Cook Vegan and it’s very fancy. I usually look through, realize I don’t have the right ingredients, and make something else. This time, I looked specifically for chocolate cake and said, “I will make this.” I happened to have most of the ingredients, so it wasn’t a big deal. This recipe looks like a lot of work but it was actually very easy, just time consuming. So, here is my fancy chocolate cake cupcake for Chocolate Cake Day!

For this recipe I used buttery spread in place of cocoa butter. I halfed the gluhwein-stewed berries recipe and it still made LOTS, so you might want to make one third or even one quarter. The chocolate cakes only made 5 cupcakes and I also didn’t use as much fruit for the garnish. Here it is!


Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein-Stewed Berries

CHOCOLATE TRUFFLE MOLTEN CENTER

8 ounces bittersweet chocolate

¼ cup cocoa butter (coconut oil/butter can be used)

2 tablespoons favourite liqueur (optional)

To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoate butter until smooth. Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process siz times. Place truffles on parchment paper, cover, and reserve in the freezer.

CHOCOLATE CAKE

1 cup flour

5 tablespoons sugar

3 tablespoons cocoa

¾ teaspoon baking soda

¼ teaspoon salt

¼ cup vegetable oil

¾ teaspoon vanilla

2 teaspoon vinegar

5 tablespoons coconut milk

¼ cup confectioners’ sugar for dusting

To make the Chocolate Cake: Preheat the oven to 425 degrees F. Lightly grease six foil cupcake tines and dust with cocoa.

Sift together the flour, sugar, cocoa, baking soda and salt. Whisk together the oil, vanilla, vinegar and coconut milk. Combine mixtures together until smooth.

Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tines. Bake for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto tray or plate. Keep warm while making Fluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.

GLUHWEIN-STEWED BERRIES

3 pounds fresh berries

2 cups Pinor Noir (or similar red wine)

½ cup sugar

1 orange peel

1 bay leaf

1 cinnamon stick

1 vanilla bean

2 tablespoons of arrowroot, dissolved in 4 tablespoons water

To make the Gluhwein-Stewed Berries: Rince berries and put aside. In a heavy saucepan over a medium head, combine the wine, sugar, orange peel, bay leaf, cinnamon stick and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and set aside to cool.

GARNISH

1 ½ cups fresh assortment of berries

How to plate: If chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing the cupcake, lightly dust the tops with confectioners’ sugar usuing a hand strainer; top the center with an arrangement of fresh berries.

Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein-Stewed Berries

CHOCOLATE TRUFFLE MOLTEN CENTER

8 ounces bittersweet chocolate

¼ cup cocoa butter (coconut oil/butter can be used)

2 tablespoons favourite liqueur (optional)

To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoate butter until smooth. Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process siz times. Place truffles on parchment paper, cover, and reserve in the freezer.

CHOCOLATE CAKE

1 cup flour

5 tablespoons sugar

3 tablespoons cocoa

¾ teaspoon baking soda

¼ teaspoon salt

¼ cup vegetable oil

¾ teaspoon vanilla

2 teaspoon vinegar

5 tablespoons coconut milk

¼ cup confectioners’ sugar for dusting

To make the Chocolate Cake: Preheat the oven to 425 degrees F. Lightly grease six foil cupcake tines and dust with cocoa.

Sift together the flour, sugar, cocoa, baking soda and salt. Whisk together the oil, vanilla, vinegar and coconut milk. Combine mixtures together until smooth.

Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tines. Bake for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto tray or plate. Keep warm while making Fluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.

GLUHWEIN-STEWED BERRIES

3 pounds fresh berries

2 cups Pinor Noir (or similar red wine)

½ cup sugar

1 orange peel

1 bay leaf

1 cinnamon stick

1 vanilla bean

2 tablespoons of arrowroot, dissolved in 4 tablespoons water

To make the Gluhwein-Stewed Berries: Rince berries and put aside. In a heavy saucepan over a medium head, combine the wine, sugar, orange peel, bay leaf, cinnamon stick and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and set aside to cool.

GARNISH

1 ½ cups fresh assortment of berries

How to plate: If chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing the cupcake, lightly dust the tops with confectioners’ sugar usuing a hand strainer; top the center with an arrangement of fresh berries.


Cake that Dreams are Made of

January 17, 2010
The day that I learned Oreos are vegan was probably one of the better days of my life. This cake is, obviously, similar to the Oreo cupcakes but in cake form. How great. Today, I felt like it was a day for cake. No special reason – I just wanted to make a cake.
This recipe took an entire box of Oreos to make. I don’t have exact measurements for the recipe, but here’s the gist of it. This cake has Oreos around the edges in the bottom. On top of that is vanilla cake with crushed Oreos in it. On top of that is have a recipe of plain chocolate cake, just put over top of the vanilla batter in the pan. The frosting is buttercream frosting with chocolate cookie crumbs in it and the darker frosting is chocolate buttercream with black food dye.

Great Cake

A Day for Chocolate

June 25, 2009

Today is my brother’s half birthday. His birthday is on Christmas, and because he doesn’t get a “real” birthday party, we celebrate the half. He requested something with chocolate mousse, so I made a chocolate cake…but only half. Also, half a batch of cupcakes.

It’s an easy chocolate cake, cut in half and piled, with a layer of chocolate ganache in between the layers. I put a layer of the ganache, let it cool, and put another layer. The cupcakes are also just chocolate, with a layer of ganache and chocolate mousse on top. The mousse didn’t turn out as thick as usual, so it didn’t get to be piled as high, which is sort of disappointing, but it’s alright.

Definitely ended up with chocolatey chocolatey cake. Chocolate ganache, mousse, sprinkles, and chunks of dark chocolate.

Happy Holidays!

December 19, 2008


With less then a week until Christmas, I thought I better start the HOLIDAY BAKING. I think these little babies are a good start, and hopefully I`ll have time to make more before Christmas.


The vegan equivalent of egg nog is called holly nog. 🙂 I know, right? Really cute. These are holly nog cupcakes with vanilla frosting and snowflakes. Pretty, festive and wintery cupcakes… 🙂

A tangle of lights. I’m sure anyone who’s put up Christmas lights can relate to these cupcakes…If one can relate to a cupcake at all. Light chocolate cupcakes with a strand of yummy, chocolatey Christmas lights on top.

Happy holidays everyone !!


Monopoly Cake

December 9, 2008

Yes, back with one of the best things I’ve ever done in my life.
I’ve never been as proud of something I’ve baked as I was with this.
Chocolate vanilla marble with a delicious buttercream mint frosting.
I couldn’t stop looking at it. It was so beautiful, and I miss it a lot.


Mommy Loves Her Cake

May 11, 2008
Chocolate Strawberry Vanilla CAKE

Today is Mother’s Day. I made this cake for my mom. It’s
a layer of chocolate cake, a layer of strawberries and a layer
of vanilla cake. It has strawberry frosting with chocolate drizzle.