birth of a Mona, birth of a blog
What does one do when their friend's favorite dessert is Soy Delicious Raspberry Á La Mode, but their blog is called "kittie and andrew learn to bake?" Well, as master logicians, we did the logical thing and made this masterwork-- chocolate raspberry insanity cake. The whole thing goes like this: two chocolate cakes held together by a thick layer of organic raspberry fruit spread, slathered in chocolate frosting and encrusted with shaved, 70% cocoa, dark chocolate ribbons. Yes, it is that amazing. And from here on out, just look in the comments section to find the recipes for each new, or at least newly found, culinary spectacle (i hope Guy Debord's ghost isn't judging us). The recipient of this cake told us that not sharing recipes is "fucked* up." With an argument like that, we could not refuse to divulge our secrets.
Also, this cake was more or less the impetus behind our deciding to make blog entries as often as we make delicious desserts. Hopefully there will be many entries in the near future.
*editorial decision by kittie to change "f*&^ed" in the original, to its full fucking glory.
posted by andrew&kittie @ 12:36 AM
2 Comments:
The Cake:
2 cups sugar
1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
Equivalent of 2 eggs (we used Bob's Red Mill Egg Replacer)
1 c. soy milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
Preheat your oven to 350 degrees. Grease two 9-inch round baking pans. We also found that cutting a piece of wax paper to conform to the bottom of the pan helped with keeping the cake from sticking. Lightly dusting the greased pans with flour or powdered sugar also helps.
Mix the dry ingredients in a large bowl. Make your egg substitute and add that to the dry ingredients. Add your soy milk, oil and vanilla. With an electric mixer, beat for 2 minutes on medium speed (if you have manual beaters, get ready for some rubbery arms). Stir in the boiling water. The batter will be thin, but thickens as it cools a little.
Pour equal parts of the batter into your pans and bake for 30-35 minutes. We checked our cakes at 32 minutes and they needed another five minutes, but my oven cooks a little cool.
The Frosting:
1/2 c. softened margarine
2 c. powdered sugar
1 Tbsp. vanilla extract
2-3 Tbsp. soymilk
1/2 c. cocoa powder (rounded)
1/8 tsp. of salt
With the margarine at room temperature and in a large bowl, blend it until it is mushy. Now add your vegan powdered sugar, salt, vanilla, cocoa and 2 tablespoons of soymilk. You can add in more soymilk to make it a bit smoother but not too much.
The Rest:
We're certainly not looking for corporate sponsors, but sometimes folks want to know exactly what was used in a recipe.
Chocolate Ribbons--
The ribbons were made with Rapunzel's Bittersweet Chocolate bar. Using a vegetable peeler, simply shave long ribbons from one edge of the bar. After the chocolate warmed in her hand, kittie found that she was able to get longer ribbons as the bar was slightly less brittle.
Raspberry Filling--
The filling between the layers of cake was Mediterranean Organic's "Organic Raspberry Preserves." All we did was use a spreader to move it from the jar to the cake.
you guys are so fucking funny. i thought your blog would be something entirely different than pink pages and pies. i wish i was there...well not really, but i wish i could drop by and bake just for a little while...xo
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