Chocolate Cake With Glossy Frosting

This is such a decadent chocolate cake  even your non-vegan guests will be surprised.

MAKES: 12 slices

INGREDIENTS:

• 1 cup raw sugar
• 1/3 cup shortening, at room temperature
• 1 1/2 cups all-purpose flour, sifted, or whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup cold water
• 1 tbsp. cider vinegar
• 1 tsp. vanilla extract

FOR THE FROSTING 

• 3 tbsp. shortening
• 3 (1-oz.) squares vegan semisweet chocolate
• 1/3 cup soy milk
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 2 cups confectioners’ sugar
• Chopped pistachio or macadamia nuts, to decorate

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease 2 (8-inch) round pans and line the bases with parchment paper.
2. In a bowl or using a food processor, combine the raw sugar and shortening. Beat or process until the mixture resembles crumbs.
3. Add the sifted all-purpose flour or whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt to the bowl or food processor. Beat or process well to combine.
4. Pour in the cold water, cider vinegar, and vanilla extract. Continue beating or processing until the batter is well mixed and smooth.
5. Divide the batter evenly between the prepared cake pans.
6. Bake the cakes for 25–35 minutes, or until they feel firm to the touch and a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
8. To make the frosting, melt the shortening and vegan semisweet chocolate in a bowl placed over a saucepan of simmering water. Stir occasionally until smooth.
9. Remove the bowl from the heat and stir in the soy milk, vanilla extract, and salt.
10. Sift in the confectioners’ sugar gradually, stirring until the frosting reaches a spreadable consistency.
11. Use the frosting to sandwich the cooled cake layers together, then spread the remaining frosting on top and around the sides of the cake.
12. Decorate the cake with chopped pistachio or macadamia nuts.
13. Enjoy the rich and moist chocolate cake with its creamy frosting and nutty garnish.

VARIATIONS:

CAROB CAKE WITH GLOSSY FROSTING 

• Prepare the basic recipe, using carob powder in place of the cocoa powder in the cake. Use carob in place of chocolate in the frosting.

MOCHA CAKE WITH GLOSSY FROSTING 

• Prepare the basic recipe, using 2 teaspoons instant coffee with the cocoa. Add 1 teaspoon instant coffee to the frosting.

CHOCOLATE CUPCAKES 

• Prepare the basic recipe. Pour the batter into paper liners in a cupcake pan. Fill to about 1/2 inch from the top of the liners, then bake for 20– 25 minutes until a toothpick inserted into the cupcake centers comes out clean. Cool, then use the frosting to decorate the individual cupcakes.

CHOCOLATE SPONGE PUDDING 

• Prepare a half portion of the basic cake recipe and bake it in a 7-inch ovenproof dish that has been greased and lined with parchment paper. Allow to cool for 5 minutes, turn out onto a plate, and serve hot with vanilla vegan “ice cream” . Omit the frosting.