Chocolate Devastation Cake
Dry Ingredients
360 g all-purpose flour
8 Tbsp. cocoa powder
1 Tbsp. baking powder
1 tsp. baking soda
Wet Ingredients
1/2 lb. extra-firm tofu, drained and cubed
3/4 pint maple syrup
300 ml canola oil
180 ml vanilla-flavoured soya milk
4 Tbsp. black-cherry concentrate
1 Tbsp. vanilla
Preheat the oven to 325°F.
Oil and flour two 20-centimeter round cake tins with removable bottoms. In a medium bowl, sift the dry ingredients together. In a blender, blend the wet ingredients together until smooth. Whisk the tofu mixture into the dry ingredients. Pour the batter into the prepared tins. Bake in the centre of the oven for about 30 minutes, or until a knife inserted in the centre comes out clean. Remove the cakes from the oven and allow to cool for about 5 minutes before removing the sides of the tins. Frost with chocolate icing (see below).
Chocolate Icing
16 Tbsp. cocoa powder
1/2 pint maple syrup
12 Tbsp. soya margarine, softened
1 tsp. vanilla
Toasted sliced almonds, for garnish (optional)
Process the cocoa powder, maple syrup, soya margarine and vanilla in a food processor fitted with a steel blade until silky smooth. Spread about 1/3 of the icing on one of the layers of cake, place the second layer on top and cover the top and sides with the remaining icing. Press the almonds onto the sides of the cake.
Makes 6 to 8 servings
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