"Two great tastes, that taste great together!"
It was true 30+ years ago and it's still true today in cake form.
2 cups sugar
11/2 cups (7.5 ounces) all-purpose flour
1/2 teaspoons salt
3/4 teaspoons baking soda
4 ounces unsweetened chocolate, finely chopped
1 cup double-strength hot coffee
2 large eggs, at room-temperature
1/2 cup vegetable oil
11/2 teaspoons vanilla extract
1/2 dairy-free sour cream*
1 batch Peanut Butter Frosting (see below)
1 batch Chocolate Peanut Shards (see below)
Preheat oven to 325ยบ F. Lightly grease three 8-inch round cake pans and place a parchment or wax paper circle in the bottom of each.
Whisk together sugar, flour, salt and baking soda; set aside.
Place the chocolate in a separate bowl and add the hot coffee, making sure all the chocolate is submerged. Let stand 5 minutes or until chocolate melts.
In a large mixing bowl, whisk the eggs until frothy. Add oil, vanilla, and sour cream, one at a time, and whisk well between each addition.
Whisk the chocolate and coffee mixture smooth and add to the egg mixture; whisk until incorporated.
Using a rubber spatula, fold one third of the flour mixture into the chocolate. Repeat until all dry ingredients are incorporated.
Divide batter between prepared pans. Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire cooling racks 5 minutes then flip, remove paper and allow to cool.
Place 1 cake layer on a serving plate; spread 1/4 of Peanut Butter Frosting evenly over cake layer. Repeat with second and third layers. Spread remaining frosting on the sides of the cake. Gently press chocolate shards onto sides. Refrigerate until 30 minutes before serving.
*For testing purposes only, I used Vegan Gourmet Sour Cream Alternative
Peanut Butter Frosting:
1 cup creamy peanut butter (not freshly ground or the natural kind)*
1/3 cup solid vegetable shortening, at room temperature
1/3 cup dairy-free margarine, softened
1 teaspoon pure vanilla extract
1-pound (about 4 cups) powdered sugar, sifted
4 to 6 tablespoons nondairy creamer
In the bowl of an electric mixer, combine first four ingredients and mix to combine. Turn mixer to lowest setting and add sugar alternately with creamer. Once all incredients are combined, turn mixer to high and whip until light and fluffy, about 2 minutes, adding additional creamer to achieve desired consistency.
*For testing purposes only, I used Jif Honey Roasted Creamy Peanut Butter.
Chocolate Peanut Shards:
1 (12-oz.) bag dairy-free chocolate chips
1 cup chopped dry-roasted peanuts
Melt chocolate chips in the microwave or in the top of a double boiler. Pour chocolate into a parchment paper lined baking sheet and spread evenly. Sprinkle peanuts evenly over surface and gently press them into the chocolate. Chill at least 30 minutes before breaking into large pieces.
Chocolate cake recipe adapted from Nick Malgieri's Chocolate cookbook.
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