I want to be able to live off this cake and only this cake for the rest of my life. Maybe some cookie dough too?
Our employee Mychael (yep he's amazing) made me this cake for my birthday, and he was gracious enough to give me the recipe! Of course, we had to share it with you guys. It is one of the most delicious cakes I've ever had. Check out Cakes With Flair by Mychael
to see some of his other cake creations.
For this cake you'll need a 8in round pan, an oven, and baking utensils.
And cookie dough, maybe if you're wild like me.
2 cups plain (all purpose) flour
1 cup cocoa powder
2 tsp baking soda
1 1/2 tsp baking powder
a pinch of salt
1¾ cups coconut milk
2 tsp vinegar
2 cups brown sugar
1 1/2 cups veggie oil
2 tsp vanilla extract
2 tsp almond extract
VEGAN CHOCOLATE GANACHE FROSTING:
1 cup dark chocolate, roughly chopped
⅔ cup coconut milk
Deco with fruit or nuts or WHATEVER ya want!!
you can purchase marzipan or you can make your own...
8 oz almond paste
8 oz powder sugar
2 Tbsp corn syrup (maybe you could use brown rice syrup instead? I try not to eat corn syrup)
*Optional one tub of any flavor of our cookie dough
**please note that you need to refrigerate the coconut milk for the ganache overnight. Very important step.
Sift the flour, cocoa, soda, powder and salt into a bowl.
Combine the coconut milk, vinegar, brown sugar, oil, and extracts in a large bowl and whisk to combine. Add the flour mixture and whisk until smooth.
Pour the mixture into the prepared cake pan and bake for 40 minutes or until a toothpick poked in center comes out clean. Check it at 35 minutes.
When making the chocolate ganache check the ingredients on your coconut milk and look for one without emulsifiers. Refrigerate the can of coconut milk overnight. Remove from the refrigerator and invert and scoop the coconut water off the top before measuring the coconut milk for the ganache. Store the remaining coconut milk in an airtight jar in the refrigerator.
Maybe a little less coco milk on the ganache.
For the marzipan, combine all ingredients until smooth. Roll out with a trusty rolling pin to cover an 8 inch cake.
Once cake is out of the oven, and completely cooled you can slice in in half horizontally and fill with a tub of cookie dough (depending on how thick you want the cookie dough layer to be, use less or more). Or you can omit this step all together and leave the cookie dough for another day.
Now, put your marzipan layer on top and pour ganache over the entire cake either on a plate or preferably over a wire rack.
Whew, what a beautiful cake you have just created! Now...be prepared to understand what happiness truly is with one single bit.