A friend approached me with a family recipe. She told me that her mom would make it for her on her birthday, but now she was at high altitude and wanted it adjusted for her next birthday. I took on the challenge, making it vegan as well. When my friend took a bite she smiled and said it tasted just like the cake she remembered. The ultimate compliment.
Midnight Chocolate Cake adapted from Kerry’s family recipe
Shortening, to grease pan
2 1/4 cups + 1 TBS boiling water
1 cup cocoa powder (packed tightly) + extra to dust pan
1 TBS instant coffee
1 cup margarine (at room temperature)
2 1/4 cups + 1 TBS vegan cane sugar
1 cup pureed silken tofu
2 1/2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1 3/4 tsp baking soda
1 3/4 tsp baking powder
2 tsp vanilla extract
Powdered sugar, for decoration
Preheat oven to 350F. Use shortening to grease a bundt pan and then dust with cocoa powder. Set aside. Mix boiling water with cocoa powder and instant coffee and whisk well. Set aside to cool to room temperature.
Cream together margarine, sugar and tofu. Sift together flour, salt, baking soda and baking powder. Alternate adding cupfuls of dry ingredients then cocoa liquid to creamed margarine mixture. Scrape down sides. Add vanilla and beat until fluffy.
Pour batter into prepared bundt pan. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Unmold and dust with powdered sugar.
Until next time, happy baking!