TOTAL CHOCOLATE ECLIPSE CAKE RECIPE

Total Chocolate Eclipse Cake Recipe image

Provided by á-174942

Number Of Ingredients 18

FROSTING:
Egg- & Dairy-free
1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
2 tablespoons flaxseeds (available at natural food stores)
1/2 cup pitted dates soaked in
1 cup hot water for 30 minutes
6 ounces extra-firm silken tofu
1 cup pure maple syrup (or other natural liquid sweetener)
1 tablespoon corn oil
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup raw cashews
6 ounces extra-firm silken tofu
1/4 cup pure maple syrup
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees. Grease two 9-inch round cake pans and coat with flour, tapping out excess flour. In large bowl, mix flour, cocoa, baking powder and baking soda. In food processor or blender, grind flaxseeds to fine powder. Add 1/2 cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth. Transfer mixture to large bowl. Stir dry ingredients into wet ingredients, blending until smooth. Divide the batter evenly between prepared pans. Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely. Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth. Remove from water and set aside. In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Add melted chocolate and process until smooth. Transfer to medium bowl and refrigerate until chilled. To frost cake, spread about 2/3 cup frosting over top of one layer. Cover with second layer and spread top and sides with remaining frosting. Cut into wedges and serve. This recipe yields 12 servings. Per Serving: 319 Cal; 7g Prot; 10g Total Fat (4 Sat. Fat); 55g Carb.; 0mg Chol; 229mg Sod.; 4g Fiber.