This recipe is for a 6in cake, but can easily be doubled to make a deep 8in cake
Cake
4 oz dark baking chocolate
1 tbsp water
5 tbsp shortening
2 eggs, separated
¼ cup sugar
¼ cup flour
¼ cup almond flour
½ tsp baking powder
pinch of salt
Preheat oven to 350°F. Line the bottom of a 6in pan that is 2in deep with parchment paper and spray with cooking spray.
In a heat safe bowl or small pot combine chocolate, water, and shortening. Place bowl over a pot of water over on medium heat and stir until melted. Set aside to cool.
In a medium bowl beat egg yolks and sugar until smooth and very light in color, they should appear almost off-white. Stir in cooled chocolate mixture.
Gently fold in flour, almond flour, baking powder, salt. The mixture will be a bit stiff and thick.
Beat egg whites until stiff but not dry. Fold about a third of the whipped egg whites into the chocolate mixture to loosen it. Gently fold in the rest of the egg whites until just combined.
Pour into the prepared pan and bake for 40-45 min or until the edges of the cake start to pull away from the sides of the pan and a skewer inserted into the middle comes out clean.
Let cake cool for 10 minutes before running a knife around the edges to loosen, and turn it out of the pan to finish cooling.
Frosting
2 tbsp vegan margarine, softened
½ cup unsweetened cocoa powder
3 tbsp almond milk
1 tsp vanilla extract
1½ cups powdered sugar
Beat together margarine and cocoa powder. Beat in milk and vanilla.
Gradually beat in powdered sugar until the frosting reaches the desired consistency. It may be necessary to beat it at a high speed with an electric mixer to remove the powdered sugar lumps.
Assembly
Place the cake on desired serving plate and frost!
Serve and enjoy!
Notes: If doubling the recipe make sure you use a deep 8in pan or else split the batter between two pans. You can cut a cake made in a deep pan into two layers to make a two layer-cake. The cake is moist enough, however, to hold its own as a one layer cake. If baking in a deep 8in pan, you may need to bake it 5+ minutes longer. This cake is dairy free but using regular milk or butter will work just fine.
I made this cake for my dad's birthday. Of course chocolate was the go-to choice for anyone in my family that isn't me, but since it's a birthday I happily obliged. However, it's grad party season and I didn't want to make a large cake because of all the cake we had already eaten. This provided the perfect opportunity to break out my 6in pans! I love small cakes, I think they're adorable and fun to decorate. I haven't practiced frosting cakes much, I usually prefer to glaze them or use flowers and fruit as decoration, but I was pleased with how this turned out. The frosting is the perfect consistency to pipe, although I did have to refrigerate it once to keep it from getting too soft while icing the cake.
Even though the cake was small, it was a big hit! It's light and moist, without being to fudge-y, which was perfect for my tastes and satisfied the chocolate cravings of my family. As I said in the note above, if you're not making a dairy-free cake milk and butter will work just fine in the cake. I hope you enjoy this cake as much as I do. Happy baking!
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