Did you know that January 27th is National Chocolate Cake Day? It is said by connoisseurs that a perfect chocolate cake should be fluffy and light enough to eat at tea time but rich enough to serve with a crème fraiche for dessert. Most of all, it must, of course, taste like chocolate. There is no written account of when or where the first chocolate cake was baked. Since 1764 when chocolate was discovered, there have been several processes which have transformed cocoa beans into a more suitable ingredient for cakes. It was only in 1886 when American cooks began adding chocolate to cake batter, to make the first chocolate cakes in the US. Today, you will find a variety of chocolate cakes from simple to really elaborate ones.
This vegan chocolate cake recipe is simple and quick to make. What makes this chocolate cake really delicious is the rich peanut butter frosting. You may serve the cake immediately after frosting or let it cool in the fridge before serving.
Ingredients:
Cake:
• 1 ½ cups of white flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup of white sugar
• ⅓ cup of cocoa powder
• 1 tbsp vinegar
• 1 tbsp canola oil
• 1 tsp vanilla extract
• 1 cup of warm water
Peanut Butter Frosting:
• ⅓ cup of margarine
• ¼ cup of vegetable shortening
• 1 tbsp agave nectar
• ½ cup of peanut butter
• 1 cup of confectioner’s sugar
Instructions:
This recipe takes about 45 minutes to make. Serves 8 cake slices.
In a large mixing bowl, mix all dry ingredients together: flour, baking soda, salt, white sugar, and cocoa powder.
In a separate bowl, whisk all wet ingredients together: vinegar, canola oil, vanilla extract, and water.
Make a well in the center of the dry ingredient mixture.
Pour wet ingredient mixture into the well.
Mix well until you get a smooth batter.
Coat the bottom and sides of a 9″ baking pan with cocoa powder.
Pour cake batter into the baking pan.
Even out the batter in the pan using a spatula.
Bake in the oven at 350°F for 20 minutes.
While the cake is baking, prepare the peanut butter frosting.
In a mixing bowl, cream margarine and shortening together.
Add agave nectar and peanut butter.
Mix well using a wooden spoon until you get a smooth consistency.
Add confectioner’s sugar a quarter cup at a time.
Mix well after every addition.
Take the wacky cake out from the oven and let it cool completely before frosting.
Ideas And Tips:
• You may use a blender or stand mixer to prepare the cake batter and frosting.
• You may use chocolate, vanilla or caramel frosting. You may also substitute peanut butter with a berry jam or puree – which tastes great with chocolate cake, too.
images – https://www.youtube.com/watch?v=wz2q1SZw7-Q
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