Sunday, November 20, 2011

science project.

This is the only picture I got of the finished cake! Oops.  Its the one in the back with the heart.

A chocolate cake that is

a) not too sweet (allowing for you to add supasweet frosting to the top of it, like the vanilla cinnamon buttercream that I did)
b) only requires the use of one bowl and one pan
c) uses no animal products, because maybe that's your life choice, AND
d) makes you feel like a little bit of a chemist?

Sign me up, yo.

Vegan Chocolate Cake
from The Vegetarian Student's Cookbook

My sister got me this cookbook for Christmas freshman year when I was still not eating meat on purpose.  I've given up vegetarianism per se, but I still don't eat meat very often, and try to save red meat consumption for In-and-Out and In-and-Out alone.  This cookbook is the most hilarious thing I've ever read.  I think it assumes that you've never seen any kind of food before in your life but have decided today is the day to make a meal for the first time.  It includes a recipe for "Sandwiches" which literally states, "Put whatever ingredients you like on one slice of bread, including condiments.  Then, top with the other slice.  Enjoy."

.....ladies and gentlemen, The Vegetarian Student's Cookbook.

This cake though. This was a great find.  Whip it up for a non-occasion because it is so easy!  And really moist and good tasting too.

1 1/2 cups flour
1 cup sugar
1/4 cup vegetable oil
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1 1/4 cup water
2 teaspoons vanilla extract

Get the good kind, humanoids.  Definitely worth it.
AND here's the reason its a science project:

You're making an exploding volcano of a cake!!

1 teaspoon baking soda
2 tablespoons vinegar (I've used both red and white vinegar in preparing this cake, and they work equally don't taste it at the end anyway)

Preheat the oven to 375 degrees.

Mix all of the dry ingredients in the pan that you're going to bake the cake in (9 inch round or 9x6).
In a separate bowl, mix all of the wet ingredients except the vinegar.

Add the wet ingredients to the dry and stir until incorporated.  Then, add the vinegar, and stir until just mixed.  There will be color variations where the chemical reaction is taking place, and lots of bubbles.  Don't overmix cuz that'll kill the fluffiness of it, but make sure the vinegar gets to all of the batter.

Bake for 25 - 30 minutes.  Cool slightly before frosting.

Side note:

Vanilla Cinnamon Buttercream
Beat 1 stick of softened butter while adding 3 cups of powdered sugar in increments.  Add two teaspoons vanilla and one teaspoon cinnamon and beat until fluffy.

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