Ultra-Moist Amazing Chocolate Three Layer Cake
1 1/2 Cups Plain Non-Dairy Milk
1 Pound Semi-Sweet chocolate, Finely Chopped
1 Cup Non-Dairy Margarine
1 1/2 Teaspoons Vanilla Extract
2 Cups Granulated Sugar
1 Cup Cocoa Powder
1 1/2 Teaspoons Salt
2 1/2 Teaspoons Baking Powder
2 1/4 Teaspoons Baking Soda
1 1/2 Cup Plain Non-Dairy Milk
1 1/2 Cup Brewed and Cooled Coffee [I don't like coffee so I just used water]
2 Tablespoons Apple Cider Vinegar
2 Teaspoons Vanilla Extract
1/2 Cup Vegan Mayonnaise[I use Nayonaise]
3/4 Cup Canola Oil
Make sure and follow the recipe to a T.
Unlike most standard cake-making procedures, you’ll want to start by preparing the frosting first, since it takes some time to cool and set.
Place the non-dairy milk in a medium sauce pan, and bring just
the the brink of boiling. You only want to scald it, so quickly take the pan off the heat, and add in the chopped chocolate. Let sit for a few minutes to melt, and then stir the mixture thoroughly until smooth. Cut the margarine into tablespoon-sized pieces, and add them into the melted chocolate, stirring until completely melted and mixed in. Incorporate the vanilla, and let sit at room temperature until cool. Transfer into the fridge to chill. It may take as long as 2 – 3 hours to fully cool,keep in mind it will be more like ganache than buttercream.Once it’s merely spreadable, it’s ready to use.
Directions for Cake:
Preheat your oven to 350 degrees and lightly grease and flour 3 8- inch round cake pans.
You can also do this successfully with just two pans, as long as you measure your batter carefully and have patience.
In the bowl of your stand mixer or just a large bowl, whisk together the flour,sugar,cocoa,salt, baking powder,and soda.
Make sure that all of the dry goods are evenly distributed throughout.
In a separate bowl, combine the non-dairy milk, coffee,vinegar,and vanilla,and let sit undisturbed for
about 5 minutes.At that point,add in the secret ingredient here,the vegan mayo,as well as the oil and mix well.
Add the liquids into the bowl of dry ingredient, and slowly mix, just until the batter is mostly smooth and
homogeneous.A few lumps are fine, as long as you don’t over-mix.That would cause your cake to come
out very tough and chewy,which is not what we’re looking for! Don’t worry if the mixture seems excessively soupy
That is indeed the correct consistency.
Divide your batter evenly between your three prepared baking pans.
Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out cleanly,
with perhaps a few moist crumbs clinging to it. Let cool completely before assembling and frosting.
Original recipe @ http://bittersweetblog.com