CHOCOLATE CAKE
11⁄2 cups unbleached all purpose flour 3⁄4 cup granulated sugar 1 teaspoon baking soda 1⁄4 cup unsweetened cocoa powder 1 1⁄2 teaspoon vanilla extract 1 tablespoon white distilled vinegar (can top the cake with raspberries, kiwis, blueberries…)
Directions:
In a large bowl combine flour, sugar, salt, baking soda, cocoa powder and mix until thoroughly combined.
In a separate medium bowl combine the vanilla, oil, vinegar, and water. Fold into try ingredients until mix, do not over mix.
Bake for about 25-30 minutes at 400 degrees. Make sure it's cooked through with by sticking a toothpick in the center. If it comes out clean, it's baked through!
(Two - 8 inch pan used in photo, doubled the recipe for a tall stacked cake)
Chocolate Mousse (Coconut)
1 14oz can coconut milk (cold, full fat) 2 tablespoons sugar powder 1 teaspoon vanilla extract 3/4 cup diary free semi-sweet chocolate chips
Refrigerate the can of coconut milk overnight to separate the milk fat. Scoop out all the separated cream into a medium bowl (save the liquid).
Add the powdered sugar and vanilla extract to the cream. Beat until light and fluffy for about two minutes, not longer or it will get runny.
Refrigerate it for 20 minutes while you work on the chocolate.
Pour the hot liquid mixture right over the chocolate chips. Stir until smooth. Beat cold chocolate until soft and creamy, about one minute.
Gently fold cream into the chocolate.
Ganache
1 cup unsweetened plain soymilk 2 1⁄2 cups dark dairy-free semi-sweet chocolate chips
In a small saucepan over low heat, combine the soymilk and chocolate chips. Stirring frequently, coo
k until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Pour over cake while warm.
Decorate
1. Let the cake completely cool. If there is any heat at all the mousse will 2. cut the cake in half or thirds 3. between each layer of cake add a layer of mousse 4. cover entire cake with mousse 5. have the ganache cool down so it thickens. Make sure it’s not hot, but lukewarm so it’s pourable. Pour it over the cake until it starts to fall over the sides. Stop right when it begins to drip off this sides. 6. Add some fruit on top of the ganache once cooled.
