Playing with Flour Hershey's (vs. Beatty's) chocolate cake

Bird On A Cake Caramel Pecan Chocolate Cake

Vegan Chocolate Cake with Chocolate-Hazelnut Ganache (adapted from The Millenium Cookbook and Moosewood) For the ganache: 1/2 cup hazelnuts, toasted and skinned 1 cup soy milk or almond milk 8 oz. semisweet chocolate, melted (be sure to use a high quality semisweet chocolate here, such as Dagoba or Scharffen Berger) For the cake:

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Chocolate Glaze. ½ pound semi-sweet chocolate. ¾ cup hot water. ½ teaspoon pure vanilla extract. Preheat the oven to 375º. If mixing in bowl, use cooking spray and cocoa powder to dust the cake pan. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold.

Playing with Flour Hershey's (vs. Beatty's) chocolate cake

Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture.

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Preheat oven to 375 F. Mix flour, cocoa, baking soda, salt, and sugar in a medium bowl (if you would rather make a single cake, mix these ingredients in an ungreased 8 inch square or 9 inch round cake pan). In a 2 cup measuring cup, mix the oil, water or coffee, and vanilla. Stir this wet mixture into the dry ingredients until smooth.

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Step 2: Step Two: Mixing in the Wet Ingredients. In a two cup measuring cup add: 1 cup cold water or brewed coffee. 1/2 cup vegetable oil. 2 teaspoons vanilla extract. Then, pour them into the dry ingredients (in the pan) and mix until combined.

Moosewood Vegan Chocolate Cake! 5 Steps (with Pictures) Instructables

I know it's good because it's the most food-stained page in Shannon's copy of Moosewood Restaurant Cooks at Home. :) Basic Six-Minute Vegan Chocolate Cake. 1½ cups unbleached white flour; ⅓ [one-third] cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup sugar;

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Place rack in the center of the oven and preheat oven to 350 degrees F. Grease a 9-inch bundt pan with vegetable shortening and dust with cocoa powder. Set aside. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a medium bowl, whisk together coffee, oil, and vanilla.

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Six-Minute Chocolate Cake. This is a Moosewood Restaurant recipe.. Sometimes that's all you need - a simple, vegan, chocolate cake. Take it away, Moosewood: This cake goes into the oven in 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. You may be surprised to see vinegar in the ingredient.

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Prepare your cake pans with professional bakery pan grease and a parchment paper liner. Preheat the oven to 350°F. In a large mixing bowl combine the flour, baking soda, salt and sugar. Whisk to combine well. In another mixing bowl combine the cocoa powder with the hot coffee and whisk smooth.

Kvell in the Kitchen Six Minute Vegan Chocolate Cake

4. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate. 5. In heavy saucepan, melt chocolate over medium heat. Beat together peanut butter, water and vanilla until smooth. Beat in confectioners' sugar, and add melted chocolate, mixing until blended.

wan bigfala chocolate cake i kind of tripled the moosewood… Flickr

Preheat your oven to 350°F (175°C) and get your dates soaking. In another small bowl, measure out your flax seeds and add the ⅔ cup water. Stir to blend and set aside for about 10 minutes to hydrate. Then, place the non-dairy milk and balsamic vinegar in another small bowl and stir. Set aside for now.

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In a medium bowl, stir together the cocoa, flour mixture, xanthan gum, sugar, salt, and baking soda. Add the vegetable oil, hot water or coffee, and vanilla, and using an electric mixer or a whisk, mix well until thick and smooth with no lumps. Add the vinegar and stir briefly, just until the batter is evenly colored.

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Preheat the oven to 350° F. Oil a 13 × 9 × 2- inch baking pan and dust it with flour. To make the cake: In a large mixing bowl, sift together the flour, cocoa powder, sugar, salt, and baking soda. Use a whisk or spoon to thoroughly mix the ingredients together. In a separate bowl, combine the water, vanilla, and oil.

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Chocolate Icing Ingredients: 1 cup semi-sweet chocolate chips (I used Ghirardelli 60% cacao dark chocolate chips but seek out dairy-free if you want the cake to be totally vegan) 1 to 2 tablespoons hot water; 1/2 teaspoon vanilla extract; Notes on the chocolate icing: Moosewood's glaze calls for 3/4 cup water, but I found that to be way too much.

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To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet. Stir the hot water and vanilla into the melted chocolate until smooth. Spoon the glaze over the cooled cake.

FileChocolate mousse cake 2.jpg Wikimedia Commons

Set aside. For the glaze, in a large saucepan combine vinegar and sugar over medium-high heat. Reduce by half to a syrupy consistency. Remove from heat and stir in chopped chocolate until melted; cool slightly. For the whipped cream, beat mascarpone for one minute. Add heavy cream, sugar and vanilla. Whip until thick.