Food recipes
Total Chocolate Eclipse Cake
Total Chocolate Eclipse Cake Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking sod...
Total Chocolate Eclipse Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
seeds, flaxseed
water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
oil, corn, peanut, and olive
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
vanilla extract
Directions:
Preheat oven to 350F.
Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.
In large bowl, mix flour, cocoa, baking powder and baking soda.
In food processor or blender, grind flaxseeds to fine powder.
Add 1/2 cup water and process until thick and frothy, about 30 seconds.
Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth.
Transfer mixture to large bowl.
Stir dry ingredients into wet ingredients, blending until smooth, Divide the batter evenly between prepared pans.
Bake until cakes spring back when lightly pressed, 20 to 25 minutes.
Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely.
Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth.
Remove from water and set aside.
In food processor or blender, finely grind cashews.
Add 1/3 cup water and blend until smooth.
Add tofu, maple syrup and vanilla, and process until smooth.
Add melted chocolate and process until smooth.
Transfer to medium bowl and refrigerate until chilled.
To frost cake, spread about 2/3 cup frosting over top of one layer.
Cover with second layer and spread top and sides with remaining frosting.
Cut into wedges and serve.
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
seeds, flaxseed
water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
oil, corn, peanut, and olive
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
vanilla extract
Directions:
Preheat oven to 350F.
Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.
In large bowl, mix flour, cocoa, baking powder and baking soda.
In food processor or blender, grind flaxseeds to fine powder.
Add 1/2 cup water and process until thick and frothy, about 30 seconds.
Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth.
Transfer mixture to large bowl.
Stir dry ingredients into wet ingredients, blending until smooth, Divide the batter evenly between prepared pans.
Bake until cakes spring back when lightly pressed, 20 to 25 minutes.
Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely.
Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth.
Remove from water and set aside.
In food processor or blender, finely grind cashews.
Add 1/3 cup water and blend until smooth.
Add tofu, maple syrup and vanilla, and process until smooth.
Add melted chocolate and process until smooth.
Transfer to medium bowl and refrigerate until chilled.
To frost cake, spread about 2/3 cup frosting over top of one layer.
Cover with second layer and spread top and sides with remaining frosting.
Cut into wedges and serve.