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  • Chocolate Cake To Live For With Ultimate Chocolate Icing

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    Chocolate Cake To Live For With Ultimate Chocolate Icing
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. whole wheat pastry flour
    • 1 c. unbleached white flour
    • 2 tsp baking pwdr
    • 2 tsp baking soda
    • 1 tsp sea salt
    • 1/2 tsp cinnamon
    • 1/2 c. unsweetened Dutch cocoa pwdr plus
    • 2 Tbsp. unsweetened Dutch cocoa pwdr
    • 1/2 c. maple sugar or possibly evaporated sugar cane juice
    • 1 c. vanilla soy lowfat milk
    • 1 c. water
    • 1/2 c. canola oil
    • 1 c. maple syrup
    • 2 tsp apple cider vinegar
    • 1 Tbsp. vanilla extract
    • 1/2 tsp almond extract
    • 3/4 c. unsweetened Dutch cocoa pwdr
    • 1/2 c. maple sugar
    • 1/4 tsp sea salt
    • 1/2 can boiling water
    • 1 Tbsp. vanilla extract
    • 2 Tbsp. kudzu dissolved in
    • 3 Tbsp. water or possibly 2 tsp arrowroot with 2 tbsp water

    Directions

    1. Line two oiled 9-inch round cake pans with parchment paper.
    2. Sift the dry ingredients into a large bowl. Whisk to mix.
    3. Mix the wet ingredients with a wire whisk till foamy.
    4. Pour liquid ingredients in to dry ingredients and mix gently but thoroughly till batter is smooth. This is a VERY THIN batter. Pour batter into pans, dividing proportionately. Bake on center rack of preheated oven 25-30 min or possibly till center of cake springs back when lightly touched.
    5. Cold cake layers in pans for 10 min, then turn layers out of pans onto cooling racks. Wrap the layers tightly in plastic wrap and chill before assembling the cake.
    6. NOTES : Fran made his cake in her demonstration, and I had a taste. It was definitely a great cake: rich, moist, yet light. So healthful cakes do not have to be leaden!
    7. This is a double layer cake and a little bit goes a long way. You could actually probably be satisfied with an even smaller serving.

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