Chocolate Cake Recipe, Chocolate Icing Option
Chocolate Cake: The stuff of dreams!
At a recent Shabbos dinner my table was crammed with chocolate addicts: Chocolate Cake a must, right? Since this is an addiction we can easily admit to, and with no need to get apologetic, I decided to make an all-chocolate dessert course. A chocolate orgy, you might think, and who could blame you, but believe it or not, it was all sensible.
As sensible as dessert can get! My famous chocolate chip cookies (a must when kids are coming, and you know they come in all sizes!), chocolate cake and a fabulous and super-easy and super-delicious, and best of all dairy-free chocolate icing: Yum!
The cake is great all by itself too, and the icing is incredibly useful to have on hand, even for ice cream and sugar cookies, even in coffee for a little splurge!
Mixture of soy milk and lemon juice:
The mixture curdles and yield a cake as tangy and moist as chocolate cakes made with yogurt or buttermilk. Only this one has the advantage of being dairy-free. But if you can’t have soy, use any milk you like plus 2 tablespoon vinegar.
Do not be alarmed at the large amount of sugar used (this cakes yield about 20 servings!) and do not try to reduce it or the chocolate cake will be bitter.
Scroll down for the optional but delicious Chocolate Icing
Ingredients
- 1 cup soy milk (if you can't have soy, use any milk and add the lemon juice; it wont curdle but it will still be delicious)
- 1 tablespoon lemon juice
- 4 eggs
- 2 2/3 cups sugar
- 1 cup vegetable oil
- 3 cups flour (all purpose, whole-wheat pastry or spelt)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- Good pinch salt
- 1 ¼ cups best quality cocoa powder
- 1 cup strong coffee
- 3 tablespoons brandy, rum or bourbon (liquor stores)
Instructions
Preheat the oven to 325*F. Mix the soy milk and lemon juice, and set aside (if you can't have soy, use any milk you like, plus tablespoon vinegar).
Mix the flour, baking powder, baking soda, salt and cocoa in a bowl, and set aside. Mix the hot water with the coffee and brandy in another bowl, and set aside.
In a food processor, beat the eggs and sugar until light and fluffy. Add the oil and beat. Add the flour mixture to the egg mixture alternately with the coffee mixture, beginning and ending with the flour mixture, just incorporating the addition each time, 2-3 pulses. Add the reserved soy milk mixture, and mix again a few more seconds. The batter will be very runny: don’t worry, it's all good!
Pour the batter into a greased and lightly floured 10-inch springform pan or bundt pan.
Bake for 75 minutes or until a knife inserted in the center comes out clean. Unmold and invert onto a cooling rack. Serve alone or spread icing all over the cake.
Icing:
Melt 1 cup semisweet or bittersweet chocolate chips with 1/2 cup coconut milk, on a very low flame or in a microwave oven.
Let the mixture cool before spreading on the cake.
Hi, can this be made with a mixer instead of a food processor? Tx
Sara, yes of course!
Hi-
The chocolate sauce sounds wonderful and I would like to use it for parve brownie sundaes but can’t use agave. Can I substitute light corn syrup or something else and would it be a 1:1 substitution?
Thanks so much,
Gail
Gail I never recommend corn syrup for anything, as it is a highly unprocessed ingredient. But to strictly answer your question: It will work
Hey- So i made this cake and it has been in the oven for 75 mins and it is still very gooey on the inside….. i followed your recipe exactly….
Nothing wrong with this! it could take a few more mn, plus my guess is your oven is on the low side, or/and you mold is narrow and deep. Let me know how it comes out. The recipe is tried and true
I made this cake for my daughters birthday and I am sorry to say but we were not happy with it at all. It was dry and very dense. I did not make the sauce.
Hi Levana Darling!
Happy Chanukah to the whole family!
Is the old recipe made with confectioners sugar?
Looking forward to seeing you January 6th at next Kugel wedding.
Love,
Roberta
Happy Hanukkah yourself! Nice to hear from you!
The original recipe had regular sugar and is in my first cookbook. I made minor changes to make the cake less fragile, and this way IRS just as delicious!