Something different from my normal posts, but hey, this is ‘Emily Creates Things’, not ‘Emily Only Ever Creates Art and Nothing Else Exciting.’
And yes, you read right folks, this decadently deadly chocolate cake is vegan (and well, everybody) friendly!
*Heavily inspired by this cake, which my lactose intolerance decided I was no longer allowed to eat.
1 cup stout (I recommend Highland’s Black Mocha Stout if you can get your hands on it)
1 cup (2 sticks) earth balance
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup applesauce (or desired replacement for 1 large egg)
2/3 cup vegan sour cream
6 oz carob chips
3/4 teaspoon instant coffee granules
6 tablespoons soy creamer
Preheat oven to 350°F. Grease a bundt pan extremely well. Bring 1 cup stout and 1 cup earth balance to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in large bowl to blend. Combine applesauce and sour cream in another large bowl to blend. Add stout-chocolate mixture to wet mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 60 minutes (it probably won’t be done, but I usually start checking on it around then)(ALSO if you’re using an egg replacement other than applesauce, this may be too much time so start checking on it sooner!). Transfer cake to rack; cool completely in the pan (seriously, COMPLETELY. Go watch a movie, then come back), then turn cake out onto rack for drizzling ganache.
For the ganache, melt the chocolate, soy creamer, and coffee in the top of a double boiler*** over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.
***Don’t have a double boiler? I bet you have a pot and a slightly smaller pot. Put enough water in the larger one so that it won’t overflow when you place the smaller one, filled with ganache-stuff, in it to heat. This just keeps the chocolate from burning to the bottom of the pot as a result of being too close to the burner.