Three Layer Silky Chocolate Espresso Cake
2 cups of unbleached all-purpose flour
1/2 a cup of cocoa powder
2 teaspoons of baking soda
1 1/2 cups of unrefined sugar
1/2 a teaspoon of salt
1 3/4 cups of strong coffee
2 tablespoons of natural rice vinegar
1 1/2 teaspoons of pure vanilla extract
4 tablespoons of vegetable oil
For the icing:
2 350g packages of medium silken tofu
4 tablespoons of maple syrup
2 teaspoons of pure vanilla extract
a double shot of espresso (optional)
2 cups of vegan dark chocolate chips
Preheat the oven to 350 Fahrenheit. Grease 3 equal sized cake pans.
Sift the flour, cocoa, and baking soda into a large bowl and mix together. Then add the sugar and salt and mix well.
In a separate bowl, combine the coffee, vinegar, vanilla, and oil. Stir them together until they're just well combined. If you over mix the cake, it wont be as fluffy.
Pour the mix equally into the cake pans. Tap the pans on the counter to let any air bubbles out.
Bake for about twenty minutes. Let the cake cool before removing from the pans so they don't break.
For the icing: in a double boiler melt the chocolate chips. Blend the melted chocolate in a food processor with the tofu, maple syrup, vanilla, and espresso. Put in fridge to cool, this will thicken the icing. Spread the icing on each layer and refrigerate for a few hours so the cake can set.