Double Chocolate Layer Cake

Everybody loves chocolate layer cake! This version delivers a healthful twist along with old-school goodness.

From: Ann Gentry

Show: Naturally Delicious

Ingredients

For cake:: 3 cups barley flour; 3/4 cup unsweetened cocoa powder; 1/4 cup instant decaf coffee powder; 1 1/2 teaspoons baking powder; 1 1/2 tablespoons baking soda; 1 teaspoon sea salt; 2 cups plain soy milk; 1 1/2 cups maple syrup; 3/4 cup canola oil; 1 tablespoon apple cider vinegar; 1 1/2 teaspoons vanilla extract
For frosting:: 1 1/2 pounds vacuum-packed extra-firm silken tofu; 1 cup unsweetened cocoa powder; 1/3 cup agave nectar; 2 teaspoons vanilla extract; 2 cups semisweet chocolate chips

Preparation

Level: Intermediate

Servings: 8

Cook Time: 40 min

Ready In: 3 hr 40 min

Preheat oven to 325 degrees. Lightly oil two 9-inch cake pans. Line the bottoms of each pan with parchment paper and lightly oil the paper.

Whisk the flour, cocoa powder, coffee powder, baking powder, baking soda and salt in a bowl to blend.

In a large separate bowl, beat soy milk, maple syrup, oil, vinegar and vanilla, using an electric mixer. Mix in the dry ingredients just until blended.

Pour the batter into prepared pans, dividing equally. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean and sides start to come away from pan. Cool in the pans on wire racks for 20 minutes, then turn out of pans and cool completely on racks.

To prepare the frosting, blend tofu, cocoa powder, agave nectar and vanilla in a food processor until smooth and creamy. Set aside.

Stir the chocolate chips in a large metal bowl set over a a saucepan of simmering water until the chocolate melts. Add the melted chocolate to the food processor, then blend until thoroughly combined. Transfer the frosting to a bowl, cover and refrigerate for 2 hours, or until just firm enough to spread.

Place 1 cake layer on a platter and spread 1 1/2 cups of frosting over the top. Top with the second cake layer. Spread the remaining frosting over the sides and top of the cake. Cover with a cake dome and refrigerate until ready to serve.

Serve cold or at room temperature.

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