p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Vegan Mofo Day 4: Spicy Chocolate Cake

with 2 comments

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Now, this is one of my favourite cake creations. I used the chocolate variation of the Genoise cake from Nonna’s Italian Kitchen, made twice (four layers), adding a teaspoon of cinnamon, 1/2 teaspoon (or was it 1/4?) cayenne pepper, and a few tablespoons of brandy and a 1/3 of a cup of cold coffee to replace some of the water. The first two layers wouldn’t come out of the pans for love nor money, and ended up coming in many pieces that I had to spackle together. I had better luck with the next two layers, which I lined with greased and floured wax paper. Now, for the filling I wanted something not too sweet, so I made the Cashew Mascarpone from Nonna’s Italian Kitchen (just blended cashews/lemon juice/silken tofu) with cinnamon and two tablespoons icing sugar added to make Cinnamon Mascarpone! Then for the icing I just made plain buttercream with almond extract. But the red icing also had cinnamon. So a bit of an eccentric cake, but a hit nonetheless.

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Written by phdelicious

October 4, 2009 at 3:49 pm

Posted in Baking

Tagged with ,

2 Responses

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  1. WOAH!!! AWESOME!!
    And 4 layers too.
    *respect*

    Jeni Treehugger

    October 4, 2009 at 5:24 pm

    • Thank You!! I was going to go for two layers, but I knew the second pair was necessary when the first pair went so wrong. Without the two good layers, the cake probably would have fallen apart completely!

      phdelicious

      October 5, 2009 at 1:43 pm


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