Amazon Chocolate Cake-Eggless & No Dairy by jej

[S_Wirth]

Amazon Chocolate Cake ...Eggless, & No Dairy

Submitted by: jej
Last Updated: 7/8/2010

One of my very best recipes!!

Great news! I just found the McCall magazine from whence this fabulous recipe came, so I can finally give proper credit to Margaret Fox, pastry chef at Cafe Beaujolais in Mendocino, California.

McCall's editor (October 1996) wrote, "From their kitchen to yours: America's top women pastry chefs let you in on six of their sweetest secrets."

Chef Fox added, "This may be the ultimate chocolate cake. It's incredibly easy to make but tastes much more complex than it really is."

Nothing but raves and requests for this recipe. I've been ever-grateful to Chef Fox.

I now make two of my own "changes": 1) Use half white, half brown sugar for a wonderfully unique and subtle flavor, and 2) I use a blend of cocoa made by SACO which is part regular and part Dutched cocoa, and to that I add a good tablespoonful of KAF's Black Cocoa.

3 c. unsifted all-purpose flour
2 c. gran. sugar
2/3 c unsw. cocoa powder
2 t. soda
1 t. salt
2 c. cold water
1/2 c. + 2 T. vege. oil
2 T. white vinegar
(or strained lemon j.)
1 T. vanilla extract

Preheat oven to 350?F. Grease 2 rd. 9-in. pans. Line bottoms
with waxed paper, grease and flour (with cocoa). [For everyday I prefer a 9x13-inch cake pan.]

In large bowl, combine flour, sugar, cocoa, soda, and salt; I whisk this together with my wire whisk, or sometimes with my favorite slotted spoon, making sure it is well-mixed. In another bowl, combine water, oil, vinegar and vanilla. Grad. add liquids to dry ingred, whisking until smooth. Pour into pans, rapping bottom of filled pans on counter to rid of air. Bake 30 minutes, until toothpick clean and edges pulled away. Cool in pans on racks 30 minutes, then invert on racks, remove paper, and let cool completely. 16 servings

Per serving: 435 cal, 22 g fat, 31 mg cholesterol, 184 mg sodium

MOCHA BUTTERCREAM FROSTING

2 oz. bitter chocolate, chopped
2 T. strong black coffee
1 T. instant coffee (pdr or gran.)
1 c. unsalted butter, softened
2 c. confectioner?s sugar
chocolate curls (opt.)

In small saucepan over low heat, melt choc., coffee powder, and the coffee, stirring until smooth. Cool. In a bowl, with mixer, beat butter and sugar to blend. Add choc mixture; beat. Chill to spreadable consistency, 15 min. To assemble: Place 1 cake layer on serving dish. Spread evenly with 3/4 c. frosting. Top with remaining cake layer. Cover with remaining frosting. Top with chocolate curls, if desired.

[Note: I have not used the above frosting recipe; I much prefer a white fluffy frosting, such as 7-Minute frosting, or the Miracle Frosting (below), which I always use.

MIRACLE FROSTING:

1 c. sugar
1/4 t. cream of tartar
1 egg white
1/2 c. hot water-- or cold when using double boiler
1 t. vanilla

Cook in a double boiler, as with 7-Minute frosting.

The sugar and cream of tartar are mixed together first in the top of the double boiler. Then IF using boiling water, I beat the egg white into the sugar, then add the boiling water slowly while beating constantly. If using cold water, it can go right in before or with the egg white.

But, put a kitchen plate or foil over every uncovered or exposed burner. No matter what I'm beating on the stove, it seems to spatter onto anything nearby, including all the neighboring burners - and I don't want frosting on them. Also, before beginning to cook the frosting, I try to make sure a potholder is handy, as well as the vanilla. I no longer set a timer, estimating it will take maybe 15 - 20 minutes to do the whole thing. I rely on the consistency and appearance of the cooked frosting, as described in the next paragraph.

When the frosting is getting close to finished, it has 'thickened' or cooked to a consistency that is 'swirly' and will hold nice peaks. It has substance and is FLUFFY. It also has taken on a lovely glossy look. I sort of 'wiggle the beaters' across, and also from 'close-to-away' from me, so see what sort of 'wake' it leaves. The wake is very indicative of how it will behave on the cake. That is why I no longer set a timer, etc. Think of billowing clouds. If I want a touch of vanilla, it goes in after the frosting is off the heat. I used some Trader Joe Tahitian vanilla today, and just a bit really flavored up that frosting!!

Well, this is a bit long, but I decided 'over-kill directions' are a better thing than not enough info. And on the positive side of that, when I was a newbie in this group, no less than David Lee assured me that he, too, preferred to over-do with the how-to and why!

After spreading over the cake, shave chocolate over the surface, or sprinkle with chopped nuts. Or carefully coat swirls with warmed orange marmalade. Or sprinkle with coconut. Or...

If a 9x13 cake pan is used, I immediately cover with the pan cover or foil. To store a round cake, a covered dutch oven has worked well for me; however, I put a long double-folded sheet of foil or towel under the cake to raise and lower it into the pot (leaving the ends hanging out). I also have a very high (and heavy) glass dome that will fit over some plates, and onto others. Covering for storage both keeps cake moist and also keeps the frosting in optimum condition.

***Cake may be left unfrosted to serve with a dollop of whipped cream or, for totally non-dairy and non-egg, a dairy-free whipped topping. If served in this manner, a few lovely raspberries on the plate add to the appeal.

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