Decadent Chocolate Stout Cake

Decadent Chocolate Stout Cake
Decadent Chocolate Stout Cake

Trust me on this one. I serve this cake to non-vegan guests, much to their delight and amazement. It is truly worth the effort. A show-stopper, both in appearance and flavor. It is rich and decadent, so thin slices are recommended.

2 cups Stout (preferably a Chocolate Stout, but something like Guinness works well also)

2 cups Earth Balance margarine

1-1/2 cups unsweetened raw cacao powder

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4 cups white whole wheat flour

4 cups Sucanat (or organic cane sugar)

1 tablespoon baking soda

1-1/2 sea salt

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1 ripe avocado, mashed

6 ounces organic firm tofu

water or strong cacao mate tea to make 2 cups with avocado and tofu

1/3 cup Follow Your Heart Vegan Egg Powder

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27 ounces (2 cans) Coconut Milk (important to use coconut milk from the can and not the cartooned coconut milk)

27 ounces dark chocolate (can use the vegan dark chocolate chips or chocolate bars chopped)

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3 8″ round cake pans

Earth balance or baking spray to coat baking pans

cacao powder for dusting baking pans

Parchment paper to line baking pans

For The Cake:

  1. Preheat oven to 350 degrees.
  2. Coat with Earth Balance or baking spray, then lightly dust with cacao powder the three cake baking pans. Line the three baking pans with parchment paper rounds on the bottom of the pans.
  3. Bring the 2 cups of Stout and 2 cups of Earth Balance to a simmer using a heavy-duty large saucepan over medium heat. Once simmering, add the cacao powder and whisk until the mixture is smooth. Allow mixture to cool slightly while preparing the other ingredients.
  4. Whisk the flour, sugar, baking soda, and salt in a large bowl (dry ingredients). Set aside.
  5. In large measuring cup, place the avocado and tofu. Pour in the water or mate tea to bring the level up to 2-1/4 cups. Pour this into a blender, adding the Vegan Egg powder. Blend until smooth.
  6. Keeping the mixture from #5 above in the blender, add stout/Earth Balance/cacao mixture into blender, and blend only until combined. Do not over-process.
  7. Pour mixture from blender into the dry ingredients. Using a mixer on slow/low speed, beat only until combined. Use a spatula to finish fully incorporating batter by folding the batter, scraping the bottom and sides to ensure complete incorporation; but do so only until fully combined.
  8. Divide batter into three equal portions in the baking pans.
  9. Bake until toothpick comes out clean in the center of the pans; but do not overbake. Depending on your oven, baking can take between 35-45 minutes.
  10. Allow cake layers to cool in their pans on cooling racks for 10 minutes. After the 10 minutes, turn the cake layers out onto the cooling racks and out of the pans. Remove the parchment paper and allow cake layers to fully cool before frosting.
  11. Here is where you can “park” your layers”. If wrapped individually, they freeze well, allowing you to space out the tasks.

For The Frosting:

  1. Put the chocolate chips or chopped chocolate in a large bowl.
  2. Bring the coconut milk to a simmer in a heavy-duty saucepan.
  3. Pour the coconut milk over the chocolate, then whisk until the mixture is smooth and glossy, ensuring that all the coconut is melted and the mixture is combined. Refrigerate for two hours, whisking every 15 minutes. Once the frosting is thick enough to use, you are ready to assemble your cake.
  4. Line the outer rim of the cake serve plate with parchment paper or waxed paper. This will keep the plate clean while frosting the cake.
  5. On the bottom of the cake plate that you will use for serving, put approximately 1 tablespoon of icing in the center, and lightly spread out. This will act as the “glue” to hold your cake in place on the serving plate.
  6. Put your first layer on the plate with the flat side (the bottom of the cake that had the parchment paper removed) facing up. Using an offset spatula, spread approximately 2/3-1 cup of frosting on the top of the layer. Repeat this process with the remaining two layers. Refrigerate for 15 minutes to allow the frosting to set up slightly so that the layers won’t slip when frosting the outside of the cake.
  7. Using approximately 1-1/2 cups of frosting, lightly frost the top and sides of the layered cake. This is your “crumb coat”, that will make the outer frosting layer much easier to complete. Refrigerate for 15 minutes.
  8. Using the remaining frosting, dollop it in the center of the top layer. Using your offset spatula, rotate outward the frosting as you spin/turn the cake plate. This will spread the frosting off to the side of your cake. As the frosting moves to the edge and down the side, guide the frosting down to the bottom of the side of the cake. Once the cake is completely covered, go around the side of the cake with the offset spatula to smooth out the cake.
  9. When you are done frosting the cake, refrigerate for 1/2-hour.
  10. Run a sharp knife in between the cake bottom and parchment paper only enough to aid in removing the paper off the plate.
  11. Garnish with 3 cherries (stems on) on the top in the center of the cake.

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda

 

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