This is the cake that children dream of the night before their birthday.
This is the cake that adorned farmhouse tables on a Sunday night in the 1950s.
This cake is all it is cracked up to be; moist, intense and deeply chocolatey. Smothered with glossy swirls of fudge frosting it is simply irresistible.
The kids clamor for my cream cheese frosting and with a little tweaking I’ve transformed it into a chocolate Kahlua frosting while still retaining the tang of creamcheese.
Salagadoola mechicka boola
It’ll do magic, believe it or not
Her long fingered hands dip and soar like swallows in flight, her chestnut hair catches the sunlight in a way only seen in Pixar heroines, her clothes are elegantly just so. There is a vulnerability to her smile that makes me want to walk ahead of her through life and part the Red Seas of cruelty so her feet need never get damp again.
Her girlfriend is a magical creature, part unicorn, part snail, a goddess of coffee and extravagantly beautiful in a way that might be illegal in some worlds.
Today I was supposed to be writing up my Mother’s Day post. I tested the recipe three times, photographed and tweaked and color corrected, but when I woke up and realized that today was the day she and her girlfriend are returning from their quest in Arizona I had to bake a cake. Today! I am putting everything aside (except my dentist appointment) and baking a cake, a chocolate Birthday cake. Something extravagant, rich, decadent.
One piece of cake for the doctor who studied hard in med school and like Merlin combined his skill and knowledge in a spell of transformation.
One slice for the Girlfriend Goddess whose love and steadfastness is rivaled only by Samwise Gamgee.
And a big old slab of cake for the lady who bravely forged through her private storms with grace and courage.
When we’ll live in this land, you and me, hand in hand
Take my hand, come along, lend your voice to my song
Come along, take my hand, sing a song
For a land through the green country
For a land to a shining sea
For a land where the horses run free
And you and me are free to be you and me
-Free to be You and Me
This moist chocolaty cake is the ultimate in dark chocolate flavor. Smooth on the rich fudgy frosting to satisfy all chocolate cravings in one slice of heaven. Makes one 8" cake plus one 4 1/2 inch cake.
- 2 1/4 cup all purpose flour
- 3/4 cup cocoa
- 1 3/4 cups white sugar
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- pinch salt
- 2 cups non dairy milk
- 1 tsp apple cider vinegar
- 3 tsp vanilla extract
- 1/4 cup vegan mayonaise
- 3/4 cup aquafaba* see note at bottom of recipe
- 1/2 cup vegan cream cheese
- 1/4 cup vegan butter
- 1/2 cup cocoa powder
- 1 cup confectioners sugar
- 1 tbsp non-dairy milk
- 1 tbsp Kahlua
- pinch salt
- 2 tsp vanilla extract
Heat your oven to 350 Fahrenheit. Lightly oil your pan, I used coconut oil. Reduce your 3/4 cup aquafaba to 1/2 cup on the stove or in the microwave. See note below.
Sift your dry ingredients into a large bowl.
Place your non-dairy milk into a medium sized bowl and stir in your apple cider vinegar. Let sit for 5 minutes.
Okay 5 minutes have passed, add the rest of your wet ingredients to the bowl with your soy milk, including your 1/2 cup of reduced aquafaba.
Whisk your wet ingredients for 1 minute until just frothy. Pour your wet ingredients into the dry and stir of whisk to combine well. Do not over mix.
Place your pan(s) in the centre rack of the oven and bake. My small 4 1/2 " pan took 28 minutes my large 8" pan took 36.
Start checking your cakes at around 26 minutes by inserting a bamboo skewer (or fork) into the centre. The skewer should come out without streaks of uncooked batter but should be moist to the touch.
Remove from the oven and allow to cool completely before frosting.
Cream the butter and cream-cheese on high in a stand mixer or with a hand held mixer. When light and fluffy add the Kailua and vanilla and mix well.
Now add the cocoa powder and beat until you have a fudgy thick smooth mixture. Add 1 cup of sifted confectioner's sugar and beat 3 minutes on high. Taste the frosting and if it isn't sweet enough for you add more sugar 1/4 cup at a time.
Chill the frosting for 1/2 minutes in the fridge to allow it to thicken.
Whip the frosting again before applying to the cake. This second whip will add more air and lightness to the frosting. Frost your cake once it has cooled completely.
*One small can of chick peas usually renders me a bit over 3/4 of a cup. After 5 minutes in my microwave on high it has reduced to 1/2 cup and is perfect for most recipes. It will thicken as it cools. Of course you can reduce aquafaba on the stove in a sauce pan as well, I am a little absent minded and sometimes reduce my precious golden liquid until it is but a whisper in a burnt pan.
Aquafaba is the liquid left over from cooking legumes. Use canned or homemade. For my recipes I always mean fairly thick aquafaba. If you are using straight from a can just reduce it by 25%, about a 10 minute simmer on the stove. It will thicken as it cools.
It was first discovered a french tenor named Joël Roessel. An american (at least I think he is american) named Goose Wohlt picked up the torch and furthered investigations into this magical liquid. It is seriously magical, the holy grail for vegans as they could suddenly whip up meringues and macaroons and use it in all sorts of innovative ways. There is a marvelous Facebook Group called Aquafaba (Vegan Meringues Hits and Misses). They are an amazing inclusive helpful innovative bunch of people. I highly recommend you check them out.