Julie Hasson: Hi I am Julie Hasson, welcome to everyday dish, I am passionate about chocolate and I love to get in the kitchen and play around with new chocolate recipes all the time. And come up with all kinds of fun creations and so my latest I developed specifically for one of my favorite cake pans and it’s an incredibly chocolaty devilish chocolate cake. And I can’t wait to share the recipe with you. And if you don’t have a pan like this, there are so many different pans that will work and you know, you can have fun, you can go to town and get your pan. So to make this recipe, we’re going to start by combining all of our dry ingredients first. Now I’ve got my stand mixer and I am going to start with some unbleached all-purpose flour, and put that in there.
I have some white whole wheat pastry flour and I am putting that in there, but whole wheat pastry flour will work fine, I have Dutch process cocoa, I have brown sugar, granulated sugar and I am using organic, I have baking soda, baking powder and a pinch of salt. So what we’re going to do is we’re going to mix these together, you could use your mixer to mix in together, I am just going quickly discard it, moving around with a spatula, okay. And then we’re going to mix our wet ingredients together. So for these we have hemp milk, you could use any non-dairy milk, but I really like the hemp milk in this one and it’s a plain hemp milk. I have a little bit of canola oil, or other light oil, I have some hot brewed coffee, oh that’s -- look is it is really good chocolate taste. And I am going to add a tablespoon of rum, now if you don’t want to add rum, you don’t do alcohol, that’s fine, you don’t have to add it but it’s really good in there. So we’re going to add 1 tablespoon, okay.
And now what we’re going to do is we’re going to add just a little bit of vanilla, it’s about a teaspoon of vanilla, I can get the jar open, and put that in, great, put that aside. Now we’re going to use, we’re going to whisk these together and we’re going to add them to our dry ingredients, I mean this cake really is so incredibly chocolaty, chocoholics will love this, okay so we’re going to put that on down, here we’re going to turn this on, and we are going to whisk it just until it’s smooth and there’s no, you know, it’s all flour is incorporated.
Excellent, now just put the handle a little up. Now what we’ve got, oops, beside some nice drips of cake batter to lick, we’ve got our grease pan and I like to, you want to grease the flour really well, I make my own pan greaser and I’ll put the recipe on the website for it, so if you want to do, it works really well and you just brush it into your pan, which I’ve done, so they are all nicely coated. And now with this batter we’re going to scoop it. And I really like to use the ice cream scoops for you know cakes and portioning cakes and cup cakes and things like that. And we want to fill this about halfway full, like so, do this to each one. Okay we’re going to scrap our last one, here we go. I never worry of I drip some chocolate batter, because this is so good, my kids come in and swoop in and love to look the bottom of this one. And you know, that’s one of the advantages of baking vegan desserts without eggs, without raw eggs in them, is you get to lick the bowl, which is so much fun.
Okay, so now we’re going to take this and we are going to bake it in a preheated 350 degree oven for about 30 minutes, 30-35 minutes in there until the cakes will spring back and a tester inserted in the center comes out clean, so put that in, turn the light on, and set the timer. It’s been about 35 minutes, so we’re just going to test these really quick. And I’d do is stick the tester end to make sure that it comes out clean, yup no big pieces stuck to the thing, to the skewer, so they are done. Look at these great cakes, aren’t those fun? these are so much fun. Now what we have to do is we have to let them cool for about 15 minutes before we flip the pan over and let them cool completely on a rack and then we get to ice them. The cakes are completely cooled and so beautiful. So at this point, you can just dust them with powdered sugar or you can put a chocolate ganache drizzled on top, which is what we’re going to do. And then all we have to do is combine some soymilk or hemp milk, chocolate chip, so most of the chocolate chip is non-dairy, definitely not dairy.
We are going to combine this together. We’re going to add 1 tablespoon of rum, it makes it hard, and if you don’t do alcohol, you can just leave that out or if want to do it different, you know liquor something, that’s fine too. Now what we’re going to do is put them in the microwave to melt them for about 30 seconds. It’s been 30 seconds, so at this point you can take a look, sometimes it might need another 5 seconds or so, but no, this feels warm, the chocolate chip is like melty. So now what we do, you can use a little whisk if you have one. And you whisk until it’s all emulsified and smooth. And then this would be -- if you would notice if there’s -- just there might there were hot chocolate bits in there but 30 seconds seems to really do a nice job. Look at how it’s coming together, gorgeous. Now that’s a ganache. Okay, see the nice thing about this ganache is the health benefit of it because chocolate is healthy for your -- full of antioxidants and the non-dairy milk is very healthy for you and traditionally ganache has all kinds like butter and cream and it’s not good for you, so this is very hot and healthy.
Okay, now what we do, we have our ganache, we have our cakes, this is where you get to have fun. So what I am going to do is I like to just drizzle it all over the top, okay a lot and a little whorls on the top, oh these are so good. And when the -- as the ganache cools, it would become firm and shiny and just so beautiful. And these cakes will last a couple of days. If you are going to make them ahead of time, and you want to dust them with powdered sugar, I would wait and dust them with powdered sugar right before you serve them that will be the best. So, thank you so much for joining me, I hope you make a lot of these chocolate cakes because they are so good. And for this recipe and many, many other wonderful recipes, please visit our website, which is everydaydish.tv. And I will see you next time. Thanks for joining me.
Transcription by:
Scribe4you Transcription Services