My trip to the Pacific Northwest started in Portland, OR where I thoroughly enjoyed my time at the Portland VegFest, as described in my previous blog post. I’m writing now from Seattle and it’s all about chocolate, my favorite bean. Well, chocolate and some Field Roast Grain Meat Company love. David Lee, the founder of the company, very kindly offered me his new test kitchen so that I could make the 300 or so tastings for my demos at the October 3rd and 4th Northwest Chocolate Fest. With Marti Miller Hall, aka TofuMom, and Lacey, from Field Roast, the Ganache Chocolate Cakes to Live For and Chocolate Orange Sesame Truffles were shaped.
In other news: Don’t forget to enter Choosing Raw’s giveaway of Vegan Chocolate on her blog. You’ll find a review of Vegan Chocolate and the recipe for Warm Chocolate Cashew Pudding too.
Following is the recipe for the cake I made and sampled at the Chocolate Fest, from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts (Running Press 2013)
Bittersweet Ganache Glazed Chocolate Torte to Live For
Makes One (9-Inch / 23-Cm) Torte, 8 to 10 Servings
Ingredients
- 1/2 cup / 70 grams organic whole wheat pastry flour
- 1/2 cup / 64 grams organic all-purpose flour
- 1/4 cup plus 1 tablespoon / 31 grams Dutch-process cocoa powder
- 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender
- 1 teaspoon / 5 grams aluminum-free baking powder
- 1 teaspoon / 5 grams baking soda
- 1/2 teaspoon / 2.5 grams fine sea salt
- 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil
- 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber
- 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk
- 1 1/2 teaspoons / 7.5 ml pure vanilla extract
- 1/2 teaspoon chocolate extract (optional)
- 1 teaspoon / 5 ml apple cider vinegar
- 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
Preparation
Position a rack in the middle of the oven and preheat to 350°F / 180°C. Oil the sides and bottom of the cake pan and line the bottom with a parchment circle or paper cut to fit. Do not oil the paper.
Place a wire mesh strainer over a medium bowl. Add the pastry flour, all-purpose flour, cocoa, sugar, baking powder, baking soda, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
Whisk the oil, maple syrup, nondairy milk, vanilla, chocolate extract (if using), and vinegar in a separate medium bowl until completely combined. Immediately pour into the dry mixture and whisk until the batter is smooth. Pour the batter into pan. Rotate the pan to level the batter and tap it lightly on the counter to get rid of some of the air bubbles.
Bake the cake on the center rack for 28 to 32 minutes, or until the top of the cake is set, the sides have started to pull away from the pan, and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.
Place the pan on a wire rack and cool for 5 minutes. Run a thin spatula around the sides of the cake to release the sides of the cake from the pan. Invert the layer onto the rack, remove the pan, and carefully peel off the parchment paper. Invert again, top side up on the rack, to cool completely. When the cake is completely cool, slide a cardboard circle or a flat plate underneath. Cover the cake tightly in plastic wrap and refrigerate until cold before glazing.
Bittersweet Chocolate Ganache Glaze
Makes 2 cups/ 480ml
Ingredients
- 8 ounces / 227 grams dark chocolate (70 to 72%), finely chopped
- 1 1⁄4 cups / 300 ml organic almond milk, soymilk or coconut milk beverage (more as needed to adjust consistency)
- 2 tablespoons / 18 grams organic granulated sugar
- Pinch fine sea salt
- 1 1⁄4 teaspoons / 6.25 ml pure vanilla extract
- 2 teaspoons / 10 ml mild tasting extra-virgin olive oil
Preparation
Add the chocolate to a heatproof bowl and set aside while you heat the milk.
Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times to a low boil.
Immediately remove the saucepan from the heat. Pour the hot milk over the chopped chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
Add the vanilla and olive oil (if using) and whisk from the center out only until smooth and glossy.
Keep the bowl of ganache at room temperature while you test the final consistency. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm, but should still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk, and repeat the test. Add a second tablespoon if needed.
Pass the ganache through a strainer into a bowl. Whisking slowly will speed the process.
Allow the ganache to thicken at room temperature for 15 to 25 minutes, or until it will coat a spoon thickly with minimal dripping, but remain pourable. Stir a few times from the outside into the center before glazing.
Keeping: The glaze can be refrigerated in a tightly closed container for up to five days and frozen for up to one month. The glaze hardens when it is cold and will need to be reheated. To reheat, spoon the glaze into a heatproof bowl that fits over a saucepan of barely simmering water. When about two-thirds of the glaze is melted, stir gently until it is smooth. Adjust the consistency as needed by stirring warm nondairy milk into the glaze a little at a time.
From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan. Photo © Kate Lewis 2013
Dear Fran,
I was wondering if this ganache recipe is suitable for crumb coating a cake, i.e. using under fondant/marzipan?
Thank you in advance
Anastasia, I do use fontant, marzipan on cakes (not yet but I do use this ganache to crumb coat cakes all the time. I’d love to see photos of your process and finished cake.
Anastsia,
I waterproof layers and crumb coat with this ganache all the time. Make it a bit heavier, use 2Tablespoons less plant milk and test consistency– always test. Let me know how it goes.
Huge fan of all of your recipes! I’ve been dying (or living) to make this cake next! Quick question, I don’t have any dutch cocoa powder on hand. I do have some natural, could I substitute that for the one listed? Should I increase the baking soda to 2 tsp and remove the baking powder as suggested in your blackout cake?
Thanks Fran, you’re incredible! Thank you for everything you do…and do so well!
Joe
I’m so glad you like the recipes. You can try what you suggest- per my variation in the other recipe, but have to tell you, I have not yet tried it myself w. the Chocolate cake to live for. Why not cut recipe in half and make small cake as test! I’d keep wee bit of the bpowder. Keep me posted.
Will do! Thanks for the quick response!
Hi Fran,
I absolutely love your chocolate torte recipe, I’ve made it so many times and it comes out perfect every time. Tonight I didn’t want to make the whole thing, so I took most of the ingredients from your recipe and divided each by 8(by weight) to make a single serve chocolate cake in the microwave and it came out so delicious! I did have some leftover ganache from earlier, and after I put that on top, I couldn’t tell that I didn’t slice it from a full cake or made it in 5 minutes in the microwave. Here are the measurements if you or anyone else wants to try:
17gm flour
4gm Dutch-process cocoa powder
1gm aluminum-free baking powder
1gm baking soda
pinch fine sea salt
6gm mild tasting extra-virgin olive oil or organic neutral vegetable oil
20gm pure maple syrup, Grade B or dark amber
26gm any nondairy milk
splash teaspoons / 7.5 ml pure vanilla extract
splash apple cider vinegar
Thank you for your wonderful recipes!
Aparna
Oh my gosh!! I had no idea. Thank you SO much for doing this. Sounds delic!! I may just try– it’ll be my first microwave cake. Do you have a photo to post on my website? I’d love that!
I’m only seeing your comment now, almost 4 years later(I was baking this cake again)
I’ll take pictures the next time I make the microwave version and post it on your website(how do I do that?). If I can’t figure out how, I’ll post on your facebook page.
Thanks!
Aparna
That sounds amazing Aparna.
I hope you are able to figure out how to post to FB.
I’ll look for it.
Fran
Hi Fran,
I love your recipes and have your “Vegan Chocolate” cookbook but have yet to try one….uggg. My concern is the ingredients. For example, I have white whole wheat flour, not pastry flour….and I have the unbleached versions of the APF, I’m out of the “organic” versions…..how much will that affect the recipe and I typically measure by weight (oz) versus cups due to the different kinds of flour and I don’t generally sift my flours. Please advise.
Thanks,
Kathy =)
Hi Kathy,
White whole wheat has higher gluten content than APF. I’d suggest using 75% AP and 25% White Whole Wheat, see how you like it. Organic is my choice but any fresh AP, etc will do. For my recipes, you will need to follow my directions to whisk, overfill, level sift (strainer) for optimal results.
I hope this helps.
Oh Gosh Kathy, I don’t know what happpened to my earlier answer to you. Use AP Flour. White whole wheat has more gluten.
You need not use organic- just use good flour. As to the cup vs weights, both are available in Vegan Chocolate, but it is best practices to follow the recipe method of measuring, whisk, dip, sweep, sift. I suggest then you note the weight and keep your own list. LEt me know if this helps.
Again, I am so sorry for the delay!
Frn
Hi, I am so excited to make this tomorrow. Your book just came in the mail too!
what is the difference between whole wheat pastry flour and just regular whole wheat flour?
thanks
N
Hi Naim,
Whole wheat flour is stronger, with more gluten than whole wheat pastry flour. It is good for breads but will make cakes, and most other baked goods too tough. You will find this information in Vegan Chocolate. Have fun with the recipe and make others. I’d love to see photos!
Hi Fran, I’m very excited to try this one. Will be making it for a family dinner. Some celiacs will be there . Any suggestions for a gluten free version?
Hi Maya,
Both gluten- free and no oil- added versions of the Chocolate Cake To Live For are found in Vegan Chicolate: Unapologetically Lusciuos and Decadent Dairy-Free Desserts. To make the gluten- free version I use Bobs Red Mill 1:1 All-purpose gluten-free baking flour (blue label)
Enjoy
Fran
Hi Fran
I bake from your chocolate book all the time.
I’ve made this ganache a few times and it never sets. Are the portions listed right?
Hi David,
I am sorry you are having problems with the ganache.
The proportions are correct. If you are making the pouring ganache on page 264, note that it does not set hard, like truffle ganache. If you are using a 70-72% chocolate, you should not have a problem but, that said, refer to the instruction under keeping that instructs = adjust with more plant milk or melted chocolate as needed.
I hope this helps.
Take care
Fran
My husband and I have been using your Vegan Chocolate book for years. This is one of my favorite recipes! Thank you for sharing your amazing expertise and for making our life more chocolate-y! 🙂
Vic, thank you for writing. I’m thrilled to know you and your husband make and enjoy the Ganache Glazed Chocolate Cake To Live Forand that you use my cookbook.
Here’s to vegan chocolate.
All best
-Fran