True Deep Chocolate Vegan Cake

"This is the famous Moosewood deep chocolate vegan cake. I'm not vegan anymore, but I started making this cake when I was. To date, it is the best chocolate cake I've ever eaten, much less made myself! There are a couple other deep chocolate vegan recipes on the zaar, but they use peanut butter topping instead of the raspberry-and-dark-chocolate one I originally used. The coffee brings out the delicious flavor of the chocolate, and topped with raspberry and MORE chocolate.. irresistible! The original recipe seems to have WAY too much raspberry jam listed, and I always end up sort of just slopping the raspberry sauce on, followed by some chocolate. At first it ended up sort of looking like a cowpie, with all that raspberry, but tasted so marvelous. I'm sure most of you will be handier at that part than I!"
 
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Ready In:
1hr
Ingredients:
13
Serves:
8
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ingredients

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directions

  • For the cake: Preheat oven to 375 degrees. Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
  • In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.
  • In another bowl, combine the oil, water or coffee, and vanilla.
  • Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.
  • Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away; this is normal and should happen.
  • Quickly pour the batter into the baking pan.
  • Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.
  • For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.
  • In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.
  • Brush the water-fruit mixture over the top of cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake.

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RECIPE SUBMITTED BY

<p><strong style=font-weight: 600; font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;>I&rsquo;m a twentysomething living in Memphis, TN committed to the idea that we&rsquo;ve lost the art of living.</strong></p> <p style=font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;><em>I am the Stylist Quo.&nbsp;</em>This is my answer to the lost art of dining, entertaining, and day-to-day living. This is my idea of how to bring style into every crevice of your life. You can put &nbsp;style in everything (and not go broke doing it).&nbsp;</p> <p style=font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;>Like most modern food-lovers, my interests span a range of ethnicities, and my love for Indian, Thai, French, Mexican, Japanese cuisines is reflected in my recipes and fascinations. I don't see why we can't have butter chicken tacos in naan-inspired tortillas, or tostada-inspired crispy cr&ecirc;pes topped with duck confit, or pork belly breakfast tacos. Blasphemy or genius? I'll let you decide.&nbsp;</p> <p style=font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;>I anticipate auditioning for MasterChef and hate being unprepared. I'm working my way through a laundry list of insecurities, requisite techniques, and foreign ingredients stolen from the seasons of Chopped. If it hasn't been on Chopped, what is the likelihood it'll show up on a show for, well, amateurs?</p>
 
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