Monday, March 9, 2015

Chocolate Intervention Cake with Chocolate Surprise Frosting

Vegan, Plant-based diet

This one blew me away.  Chocolate cake with tons of frosting hasn't been on my horizon since I began eating plant-based.  Mostly because all the frosting recipes in the vegan category have as their base either coconut cream or a nut based cream.  Since my goal has been to not consume oil, this has left only tofu based frostings.
And I just haven't been excited to go there.

Recently, as part of the Engine2 28 day Challenge, I got the opportunity to try another option.  Today, I am sharing that with you.  This cake is my Chocolate Intervention Cake, baked in 9'' layers and then frosted with the Happy Herbivore's Chocolate Surprise Frosting.  The results is a gluten-free delicious option with creamy chocolate frosting that has NO FAT.  And since the cake and the frosting are plant-based, you can eat as much as you want without guilt.  But as they say, the proof is in the pudding (or cake as it happens to be).

Cooking Tips:
Chocolate Intervention Cake:
When I made this I did not add the chocolate chips to the recipe since I am limiting my fat intake.  You can decide if you want to add or not. I lined 2 9'' cake pans with parchment paper and then spread out the batter as evenly and smoothly as possible.  Bake for 30 minutes.  Cool for 10 and then remove from pans.  I went ahead and carefully peeled off the paper when the cake layers were warm.

Chocolate Surprise Frosting:
I roasted 2 good sized sweet potatoes while I preheated the oven and baked the cake.  Roasting the sweet potatoes does make them sweeter and the flavor is a bit more pronounced.  I ended up with 2 ½ cups of sweet potato pulp to about 10 dates and ½ cup of cocoa.  I pulsed the dates with the cocoa in the food processor to make a dry paste.  I added 2 T of brown sugar to this mix.  I tried to process the sweet potatoes with a mixer, but I found that my high speed blender made for a much creamier texture.  I did add 2 T of almond milk to make it easier to blend.
If you steam the sweet potatoes you may not need to add liquid to the frosting.

For each cup of cooked sweet potato, you will need 8-10 dates that you have soaked in hot water to soften.  Drain these.
Put in blender with sweet potato, 1 tsp. vanilla, a pinch of salt and ¼ cup cocoa.  Puree together.  Add a T. of soy or almond milk if it is a bit dry.   Taste to see if it is sweet enough.  Add some brown sugar if needs more sweetness.  Blend on your highest setting until the mixture is creamy.  You want it to be the consistency of stiff frosting, not pudding-like.  You need twice this recipe amount to frost a double layer cake.
Spread on cake and then chill if you can for 30 minutes in the refrigerator to set.   

I found the combination of the chocolate zucchini cake and the sweet potato based frosting to be killer.  Spreading the frosting was a dream and it ends up looking super professional.  Next time I will definitely break out my frosting tips and pipe the edges.  I am so glad that the chocolate cake with frosting drought has finally come to an end!  Hope you love it.

Vegan, plant-based diet

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