24/04/2011

Barefoot Contessa Chocolate Cake Veganized

I saw an episode of The Barefoot Contessa where Ina Garten made this awesome looking Chocolate Cake. This particular recipe really shouted out to me because one of her ingredients was coffee. That and the fact that it's cake!
Hello!
I really like the idea of using coffee with chocolate. They are a perfect combo on the taste bud scale so I was really eager to try and veganise her recipe. I'm so glad I did. This is IT as far as I'm concerned, I will never use another chocolate cake recipe.

Chocolate Cake

Ingredients
2 cups self raising flour (or plain flour)
half a teaspoon of salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
half a cup light brown sugar
1 cup vegetable oil
1 cup hot coffee –  (made with 1 teaspoon of instant coffee powder)
1 cup soya milk
1/2 cup silken tofu (whizz it up first to make it nice and smooth)
1 teaspoon of good vanilla extract

Method
Preheat oven to 180 degrees (360 Fahrenheit)
Grease two 9 inch sandwich cake pans with margarine and line the base with greaseproof (parchment) paper. Sprinkle some flour into the pans to coat the sides and shake off excess flour.
In a big mixing bowl sift together the flour, salt, baking powder, baking soda, cocoa powder, granulated sugar and light brown sugar.
In a separate mixing bowl mix together the oil, coffee, milk, tofu and vanilla extract and then add these to the bowl with the flour and things.
Mix really well.
Divide the mixture equally into the two sandwich pans and bake in the middle of the oven for about 40 mins. Check the cakes are cooked by inserting a clean cocktail stick into the centre - if the stick comes out clean your cakes are cooked.
Leave to cool completely before turning them out.

I sandwiched mine together using buttercream which is a delicious mixture of marg and icing sugar.
To cover the cake I melted 100 grams of 85% dark chocolate and added this to more buttercream.
This cake is a winner.
MAKE IT NOW!


One I made for my son's 18th birthday - I grated dark chocolate on this one.

 One I made for my mum's friend's birthday - it's omni approved!

12 comments:

Emma said...

holy crap that sounds amazing

aimee said...

Hi Jeni,

Happy Easter! Your cake sounds great!
xo
Aimee

River (Wing-It Vegan) said...

You and your cakes are on fire! Yummy! I did not know you had a son! Now I feel like I should tell you something about myself that you don't know... I like kittens.

Susan said...

Never make another chocolate cake again? They are some strong words of endorsement!

Can you taste the coffee in the cake or does it just add a layer of richness?

Those are some lucky people to get cake. :)

wingraclaire said...

That looks amazing! Now I have to think of a reason to make a layer cake... or maybe no reason?

xo

Oh, and I changed my blog site 'cause livejournal doesn't like me anymore.

hereswhatyouremissing.wordpress.com

Jeni Treehugger said...

Susan - you can't taste the coffee at all. It adds a wonderful moistness to the cake and brings out the flavour of the cocoa powder.
River - hee hee hee
Aimee - Happy Easter to you too
Claire - I know what you mean about needing a reason to make a cake like this, I'm the same. But do we really need a reason? How about a Monday cake? Or a take into work cake? Or simply a Claire cake :)

Rose said...

I love chocolate cake! My bf makes an amazing vegan mudcake:) The cherry cake in the previous post looks awesome too.
I hope you got loads of vegan chocolate for easter!

Rose

lazysmurf said...

WOW! What a beautiful cake!!!!!!!

Penny said...

I always use my tried-and-tested chocolate cake, but I'm going to have to give this one a go... It looks SO good! I think the family's in for a treat! Thanks for sharing your recipe!

Anonymous said...

gracias amigo! gran post!

Judi FitzPatrick said...

Sounds yummy! Thanks for sharing.

Janna Renee said...

looks like you did a great job girl!