VEGAN: Chocolate Cake w/Choc Sauce

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* Exported from MasterCook II *

 

Chocolate Cake w/Choc Sauce & Raspberry Coulis

 

Recipe By : Sweet & Natural/Meredith McCarty

Serving Size : 16 Preparation Time :0:00

Categories : Cakes Vegan Baking

 

Amount Measure Ingredient -- Preparation Method

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CAKE

1 cup whole wheat pastry flour

1 cup unbleached white flour

1 cup cocoa powder -- sifted

2 teaspoons aluminum-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup light vegetable oil (walnut or canola)

1 cup pure maple syrup

1 cup soy milk

zest of 1 orange

1/2 cup orange juice

1 tablespoon vanilla

FILLING (for layer cake only)

10 ounces jar fruit-sweetened raspberry jam

RASPBERRY COULIS

1 1/2 cups raspberries, about 6 oz or 10 oz

bag frozen berries (1 cup 2 Tbsp)

1/4 cup to 1/3 cup brown rice syrup, more with

frozen berries

1/2 teaspoon vanilla

CHOCOLATE SAUCE or ICING

1 1/2 cups pure maple syrup

3 tablespoons light vegetable oil -- optional

 

Makes 12 to 14 servings, 1 or 2 layers or a Bundt cake

 

1. Preheat the oven to 350 degrees F. Oil the sides and cut

parchment or waxed paper to fit the bottom of 2 cake tins or a 9-inch

springform pan, or oil a Bundt pan.

 

2. To prepare cake, mix dry ingredients in a large bowl. In a medium

bowl, mix wet ingredients and add to dry. Whisk gently to form a

smooth batter. Pour batter into pan(s).

 

3. Bake until cake tests done, 25 to 30 minutes for layers, 50 to 60

minutes for springform cake, or 40 to 45 minutes for Bundt cake.

 

4. Transfer pan(s) to a cooling rack for at least 15 minutes. remove

cake from pan(s) and allow to cool completely.

 

5. To make raspberry coulis, puree berries in a food processor or

food mill. Strain through a fine strainer to remove seeds. Whisk in

sweetener and vanilla and chill.

 

6. To make chocolate sauce or icing, in a 2-quart saucepan heat

together sweetener and oil. (The oil adds a slightly more luscious

quality, but may be omitted for a sweeter and less bittersweet

taste.) Whisk in cocoa powder. Simmer for several minutes, less for

sauce, more for icing.Turn heat off and stir in vanilla.

 

7. Pour 1 cup warm sauce over Bundt cake, or refrigerate icing until

spreadable for layer or springform cake, up to an hour in a shallow

bowl. For layers, spread jam in center and frost top and sides with

chocolate icing. Keep cake cool.

 

8. Spoon coulis onto individual plates and place a slice of cake on

top to serve.

 

Variations:

 

Chocolate Hazelnut Cake with Raspberry Coulis - Include1 cup

hazelnuts, toasted, skins rubbed off and discarded, nuts finely

ground. Add three quarters to batter and sprinkle remainder over

chocolate sauce.

 

Carob Cake: Substitute carob powder, lightly toasted and sifted, for

cocoa powder in cake and sauce/icing. Toasting the carob in a dry

skillet revives its flavor by bringing out the natural oils.

 

Fatfree Chocolate Cake: Prune puree is perfect here because both the

flavor and color are harmonious and unobtrusive when combined with

chocolate. Substitute prune puree for oil in cake. Cake bakes about 5

minutes sooner than normal.

 

Nutted Chocolate Frosting: For a spreadable and pipable frosting,

work 1/2 cup almond, hazelnut, or cashew butter into chilled frosting

in food processor.

 

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NOTES : Using cocoa powder instead of chocolate chips or bars cuts

down on fat. Look for 97 percent caffeine-free and fat-free cocoa

powder (WonderFree brand). And 8 oz can contains 3 cups.

 

Coulis means " drip " in French. Actually a thick paste of fruit, a

coulis is used as a flavorful and decorative undersauce (spooned

directly onto the serving plate) for entrees or desserts. For special

effect, use two different coulis of compatible flavors and colors. Or

fill a plastic bottle with a ointed nozzle with plain tofu cream and

paint a design on the coulis before adding the slice of cake.

 

Doubling the volume of orange juice makes for a fudgelike consistency

in the cake. Allow to cool in pan for 20 minutes before transferring

to rack. Substituting brown rice, barlely malt, or FruitSource syrups

for maple syrup in the icing makes a taffy consistency, tasty, but

impossible to spread.