Pastel De Chocolate V Recipe
Chef Ruben’s vegan chocolate cake, silk vegan chocolate frosting, macerated strawberries
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Ingredients
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For the Cake
For the Frosting
For the Macerated Strawberries
Method
For the Cake
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- 3
Mix Wet Ingredients
In another bowl, combine the granulated sugar, applesauce, plant-based milk, vanilla extract, and vegetable oil. Whisk until smooth.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Bake the Cake
Divide the batter equally between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting
- 7
Melt the Chocolate
Melt the dark chocolate in a double boiler or microwave until smooth. Let it cool slightly.
- 8
Blend Frosting Ingredients
In a blender, combine the melted chocolate, silken tofu, maple syrup, and vanilla extract. Blend until silky smooth.
For the Macerated Strawberries
Assemble the Cake
- 11
Layer the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top.
- 12
Frost the Cake
Frost the top and sides of the cake with the remaining frosting.
- 13
Top with Strawberries
Top the frosted cake with the macerated strawberries and their juices.
