Cheerful greetings to all of our viewers. Today, we will be baking with the lovely Ms. Miyoko Schinner, a food expert, best-selling author, and renowned chef for the past 30 years. Let’s take a step into Miyoko’s Kitchen for a fantastic recipe, vegan baking tips, and sumptuous visual delights.
Sophie: Welcome to Vegetarianism: A noble way of living. We have another show with, this time we’re going to be deserved with a famous vegan chef Miyoko Schinner.
Miyoko Schinner: Well Sophie, We’re going to make a Triple Chocolate Cake. Chocolate Cake layers with a chocolate butter cream and a chocolate ganache. And you know a lot of people think that if you’re a vegetarian or a Vegan, you just can’t have a really rich dessert, so we want to prove them wrong.
Sophie: Okay.
Miyoko Schinner: I really believe it’s not just about health or saving the planet, it’s also about feeding our souls, and food speaks to us.
Sophie: Okay.
Miyoko Schinner: And we want to eat food that taste good, that makes us feel better, makes us happier, we live longer, we’re healthier.
Sophie: Sure, Sure.
Miyoko Schinner: So we’re going to go ahead and make a totally vegan cake, no dairy, no eggs.
Sophie: No dairy, no eggs.
Miyoko Schinner: And this also has no sugar in it. And we are going to be sweetening it with maple syrup, so it’s actually a little bit more natural. We’ve got 2 cups of whole-wheat pastry flour. Now, you can use unbleached white if you like.
Sophie: Okay.
Miyoko Schinner: But I found that whole-wheat pastry flour is almost indistinguishable from white flour in certain desserts.
Sophie: Okay.
Miyoko Schinner: In here, I have 1 teaspoon each of baking soda, baking powder and a half a teaspoon of sea salt. And the reason I use baking powder and baking soda is that the baking soda will yield a darker colored cake, almost give it a richer taste.
Sophie: Really?
Miyoko Schinner: And I also have a cup here of Dutch process cocoa, which will give it a deeper, darker color as well, too. And we’re just going to sift it all together.
Sophie: Alright, and this allows everything to be kind of lighter and not have any clumps?
Miyoko Schinner: That’s right, that’s right. We certainly don’t want clumps, as you can see there are always clumps when you’re baking cake. So depending on how finely ground the whole-wheat pastry flour is, there may be some brand that just wont come through the sift.
Sophie: Oh, that’s what they put in it.
Miyoko Schinner: This whole-wheat pastry flour just happens to have more brand than others. If it’s this big, we probably don’t want to use it. Okay, so we’ll get rid out that. Alright, so that’s all mixed up.
Sophie: Alright.
Miyoko Schinner: We’re going to start up by using a half a cup of oil, either canola oil, this grape seed oil. And we’re going to use one cup of maple syrup.
Sophie: Okay.
Miyoko Schinner: Now if you’re using a measuring container, start with the oil first because your liquid sweetener will come right out.
Sophie: Okay.
Miyoko Schinner: And we’re going to add a teaspoon of vanilla.
Sophie: The vanilla, okay.
Miyoko Schinner: And we just got to mix that up.
Sophie: Alright.
Miyoko Schinner: Okay. Now chocolate cake tends to become tender if you use just water rather than soymilk.
Sophie: Okay.
Miyoko Schinner: So I’ve got a cup of water and I am going to put a half of that in here. And now we’re going to add half of that flour mixture. Then I am just going to keep mixing it, and you can keep putting it in here.
Sophie: Yeah, yeah.
Miyoko Schinner: Put about a half. Okay, We will mix that up, so it’s all emulsified, like that.
Sophie: Okay.
Miyoko Schinner: Alright, now we are going to add the rest of the water, mix it up. Then we’ll just pour the rest of that in there. You want to make sure that you mix it a little longer than you would with muffins.
Sophie: Okay.
Miyoko Schinner: The reason you don’t mix muffins very well is that they tend to get hard. You want slightly large air pockets with a muffin but with a cake, the longer you beat it, the smaller the air pockets are, the finer it is. And then we’re going to pour it into our cake pans into two cake pans.
Sophie: Yeah.
Miyoko Schinner: I lined the pans of baking paper, baking circles, like that.
Sophie: Alright.
Miyoko Schinner: I also sprayed a little bit of baking spray. And you just smooth it out like this.
Sophie: So it’s a thin layer actually.
Miyoko Schinner: Yeah, but it will rise.
Sophie: Okay.
Miyoko Schinner: Now, if you want, you can do this all in one pan and then just…
Sophie: Split it.
Miyoko Schinner: Split it, that’s right.
Sophie: That takes a little more art.
Miyoko Schinner: It takes a little more art. And if you are confident, just do it in two pans. Into the oven they go; into a 350 degree oven for abut 20 minutes. Now I’ve already pre-baked these. These are the layers, as you can see it’s a very, very nice, delicate sponge layer.
Sophie: Oh yes, yes.
Miyoko Schinner: The next thing we’re going to do is make the butter cream.
Can you smell that rich chocolate baking aroma filling the kitchen? Well, stay tuned, we’ll be right back with Ms. Miyoko Schinner to whip up the chocolate vegan butter cream and melt on the chocolate ganache.
Welcome back viewers to baking with chef and author Ms. Miyoko Schinner as we’re now going to complete this luscious vegan Triple Chocolate Ganache Cake.
Miyoko Schinner: Okay, so now we are going to make butter cream, chocolate butter cream.
Sophie: Alright.
Miyoko Schinner: Now, what I have here on top of here, a Bain Marie, which is a water bath, I’ve got about an inch of water in this pan. And I’ve got a glass container here.
Sophie: Alright.
Miyoko Schinner: We have 8 ounces of dark chocolate or bitter sweet chocolate. Now what’s important about chocolate is it will melt just when it gets warm; it doesn’t need to get really hot. To get the smoothest chocolate possible, you want to have the temperature low. The higher the temperature the grainier it will get.
Sophie: Oh, Okay.
Miyoko Schinner: And you don’t want that.
Sophie: No.
Miyoko Schinner: Okay. Now I’ve got 8 ounces of chocolate that’s melted nicely. It’s going to be pureed with tofu and maple syrup, and some vanilla. So we’re going to go ahead and put the maple syrup, quarter cup, half a cup.
Sophie: Alright, so we’re going to do about a half a cup.
Miyoko Schinner: We’ll do about a half a cup, then we’re going to add about 12 ounces of regular tofu; you don’t want use firm.
Sophie: Okay.
Miyoko Schinner: You can use the silken stuff if you like.
Sophie: The silken is okay.
Miyoko Schinner: I like to just use regular tofu instead of the stuff in the aseptic packages.
Sophie: Yes.
Miyoko Schinner: And it’s because it’s less processed and it’s more naturally made just from soybean, water and a coagulant. The stuff in the aseptic packages have the addition of soy protein isolate. And we’ll add some vanilla to this. And we’re going to turn it on puree it until it’s really smooth.
Sophie: Okay.
Miyoko Schinner: Okay, we’re going to pour the chocolate in here.
Sophie: Alright.
Miyoko Schinner: The melted bittersweet chocolate. We’re going to add a non-hydrogenated butter; I guess it’s a butter substitute.
Sophie: Vegan, vegan.
Miyoko Schinner: Vegan butter, this is earth balance.
Sophie: Okay.
Miyoko Schinner: And we’re going to add one cup of that. And we let this go for a second. Now this is a vita mixer, it’s very powerful.
Sophie: Yes.
Miyoko Schinner: If you have just a regular blender, you may have to do in smaller quantities or do it in a food processor.
Sophie: Okay.
Miyoko Schinner: Now, as you can see, it’s pretty runny, so what you want to do is refrigerate this for a few hours before you use it.
Sophie: Okay.
Miyoko Schinner: Refrigerate it until it’s spreadable.
Sophie: Okay.
Miyoko Schinner: Or, you can put it into a kitchen aid or an electric mixer.
Sophie: Alright.
Miyoko Schinner: And whip it up, so it’s nice and light and fluffy. Here is something that I made a few hours ago. And as you can see, it’s pretty.
Sophie: Oh, it’s nice and firm.
Miyoko Schinner: It’s much firmer.
Sophie: It’s like a chocolate mousse!
Miyoko Schinner: It’s like a thick chocolate mousse, right, so, I like to whip it up, and make it light and fluffy.
Sophie: Alright.
Miyoko Schinner: So we’ll just put in here, we’ll just let it go for a couple of minutes. Now, while this is going we can prepare the ganache.
Sophie: Alright.
Miyoko Schinner: We’re only going to use 4 ounces of chocolate and I’ve already melted it ahead of time.
Sophie: Alright.
Miyoko Schinner: And we’re going to add some soy milk creamer, you can add just plain soy milk as well; about a half a cup.
Sophie: Half a cup, Okay.
Miyoko Schinner: Okay. And we’ll just kind of warm that up again.
Sophie: Alright.
Miyoko Schinner: Now, if you don’t want to use a hot water bath like this or a Bain Marie, you can melt the chocolate in the microwave.
Sophie: Okay.
Miyoko Schinner: Do it in 30-second intervals and just keep checking it. As soon as it start to melt, just stir it. And we’ll just heat this up until it melts and homogenizes. And this will be poured over this topping. I think it’s ready to use; we’ll go ahead and use that.
Sophie: Alright.
Miyoko Schinner: There’s our butter cream.
Sophie: Yes.
Miyoko Schinner: And what you will notice is that we didn’t add any sugar to any of this.
Sophie: That’s right.
Miyoko Schinner: Now, there is sugar in the chocolate, in the dark chocolate. But you can also get chocolate that’s sweetened with barley malt, too. So if you are trying to avoid using sugar entirely, you can.
Sophie: Alright.
Miyoko Schinner: Okay, as you can see as I spread this I’ll see the little air pockets. That shows you how light and fluffy this butter cream is from whipping it up. And then we’re just going to put the other cake layer on top. Perfect, pour some more of the cream on the -- butter cream on top. And ice it because it’s a cooking show, we don’t have a lot of time, I didn’t show it but I think my ganache, I made sure that it didn’t get too hot.
Sophie: Too hot, okay.
Miyoko Schinner: So I don’t think it’s going to melt the butter cream. So, we’re going to pour the ganache on and let it run down the sides.
Sophie: Okay.
Miyoko Schinner: It’s also easier to decorate if you’ve let your cake chill ahead of time.
Sophie: Okay, yes
Miyoko Schinner: You can smooth out the sides if you want like this or you can just let it run down and do this thing. And you can hear my dog Chloe barking for a piece of cake! Then I’ve got soy butter cream here. That’s another thing, as you may want to chill the whole cake so the ganache is had a chance to set before you decorate it.
Sophie: Got it.
Miyoko Schinner: But then it can -- because right now everything is kind of sliding off.
Sophie: There you go.
Miyoko Schinner: And we’ve got our Triple Chocolate Cake. There we go!
Sophie: Got it. Miyoko, thank you so much for showing all these wonderful dishes and tips and ways to make food delicious, healthy for everyone to make.
Miyoko Schinner: Oh it’s my pleasure.
Sophie: Thank you so much. You’ve been watching vegetarianism: The Noble Way of Living.
Please stay with us for future episodes with our special guest chef Ms. Miyoko Schinner, as she imparts vegan recipe favorites from her years of expertise. We’d like to send a special thank you to the ever-generous Miyoko for inviting us into her home and sharing her time in exquisite culinary artistry. Coming up now is between master and disciples, here on Supreme Master Television. May uplifting melodies dance through your hearts and sing songs to your soul.
Hi I am Miyoko Schinner, and I just want to say if you eat what’s good for planet, it’ll be good for you! So, be a veg and go green.
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