Pastel De Chocolate (v) Recipe

inspired by

@caracol

Sep 24 2024

•

1h 15m

•

Serves 8

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Recipe information

Make Pastel De Chocolate (v) in just 1h 15m. Chef Ruben's chocolate cake, Silk vegan chocolate frosting, macerated cherries

Directions

1. Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Combine Wet Ingredients

In another bowl, mix the applesauce, vanilla extract, almond milk, and vegetable oil until well combined.

4. Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined.

5. Bake the Cake

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

7. Prepare the Frosting

Melt the dark chocolate chips in a microwave or double boiler. In a blender, combine the melted chocolate, silken tofu, maple syrup, and vanilla extract. Blend until smooth and creamy.

8. Macerate the Cherries

In a bowl, combine the pitted cherries, sugar, and lemon juice. Let sit for at least 15 minutes until the cherries release their juices.

9. Assemble the Cake

Once the cakes are completely cool, spread a layer of frosting between the two cake layers, then frost the top and sides of the cake. Top with macerated cherries before serving.