Sublime has served up thousands of slices of this chocolate-and-coffee-laced dessert to delighted patrons. Enjoy this recipe at home and be prepared to hear from your friends and family that this 100% vegan cake outshines any other chocolate cake out there!1 Whole Cake (9 servings)
2/3 lb all-purpose flour
1/2 tbsp salt
1/2 tbsp baking soda
1/2 tbsp baking powder
4 oz cocoa (pref. dutch process)
2 cups non-dairy milk
1 tbsp apple cider vinegar
1 1/2 tbsp vanilla extract
Before mixing the dry ingredients above, mix separately the dairy-free milk with the apple cider vinegar and vanilla extract. Let the wet ingredients rest for at least 5 minutes. Then after sifting the dry ingredients combine with the milk and mix. Pour cake mixture into a 9" greased cake pan and bake approx. 45 mins at 325. Remove from oven and allow to cool before removing cake from pan.
Mocha Frosting
3/4 lb vegetable shortening
1/4 lb non-dairy butter
1 lb powdered sugar
1/2 cup chilled espresso
1/8 cup coffee liqueur
1/8 lb melted couverture chocolate
Mix the shortening and butter in food processor until creamy. Add sugar and continue mixing until texture is somewhat fluffy. Combine chilled espresso and coffee liquor. Gradually add to processor. Lastly, add melted chocolate to processor and blend in.
Simple Syrup
Place about 1/4 cup sugar and 1/4 cup espresso on stove top and bring to boiling point.
Chocolate Ganache
1 cup couverture chocolate
1 cup non-dairy milk
Melt chocolate in double boiler. Heat milk. Combine.
Torte the cake into three. Apply a coating of simple syrup over top of each layer of cake. Frost the cake with mocha frosting one layer at a time, finishing with the sides. Place cake in the freezer for a few minutes only. Remove cake from freezer and pour the chocolate ganache over top and sides. Optional: If you have a block of chocolate, make chocolate shavings and dust the bottom edge of the cake with the shavings. Refrigerate. Ready to serve in about 15 mins.
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