CHOCOLATE-RASPBERRY GANACHE FROSTING
Make and share this Chocolate-Raspberry Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
- Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
- Let stand for 1 1/2 minutes, or until the chocolate has melted.
- Beat the mixture with a wire whisk until smooth.
- Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
- *Trywith milk chocolate or white chocolate chips.
- *.
Nutrition Facts : Calories 1204.7, Fat 82.2, SaturatedFat 50.1, Cholesterol 135.7, Sodium 221.6, Carbohydrate 131.7, Fiber 8.6, Sugar 104.4, Protein 7.4
VEGAN! RASPBERRY BLACKOUT CAKE WITH GANACHE-Y FROSTING
(From Vegan with a Vengeance by Isa Chandra Moskowitz) This make a great birthday cake and I have found that even people who think that they aren't crazy about chocolate and raspberries go crazy over it. (I made this for MY birthday party and people, non-vegan people mind you, LOVED it to bits.)
Provided by Vegan_Baker900
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least one hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.
- Preheat oven to 350. Spray two 8-inch round springform cake pans with cooking spray. If you don't have springform, then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
- Sift together the four, cocoa powder, baking power, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350F for 40-45 minutes, or until a tooth pick or knife comes out clean. Remove from oven and let cook in pans.
- When the cakes have cooled fully, spread one layer of cake with a thin layer of the reserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top.
Nutrition Facts : Calories 456.8, Fat 20.3, SaturatedFat 7, Cholesterol 9.9, Sodium 265.4, Carbohydrate 69.8, Fiber 3.5, Sugar 47.2, Protein 4.8
VEGAN CHOCOLATE-RASPBERRY CAKE WITH DARK CHOCOLATE GANACHE
This simple one-bowl vegan chocolate cake, topped with a raspberry glaze and a dark chocolate ganache is perfect with ice cream and fresh raspberries.
Provided by toastyfrenchy
Categories Desserts Frostings and Icings Chocolate
Time 2h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
- Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.
- Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
- Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.
- Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 64.8 g, Fat 15.1 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 255.2 mg, Sugar 35.4 g
VEGAN CHOCOLATE CREAM CHEESE FROSTING
Make and share this Vegan Chocolate Cream Cheese Frosting recipe from Food.com.
Provided by tweewms
Categories Dessert
Time 8m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- Melt chocolate in a double boiler.
- Cream together margarine and cream cheese.
- Mix melted chocolate into margarine, cream cheese mixture.
- Continue mixing while slowly adding powdered sugar in 1/2 cup batches.
- Mix until smooth and creamy.
- Add vanilla.
Nutrition Facts : Calories 161.1, Fat 8.8, SaturatedFat 3.9, Sodium 47.1, Carbohydrate 22.9, Fiber 1.6, Sugar 19.7, Protein 1.3
SCRAMBLED TOFU
A great recipe from Isa Chandra Moskowitz' book, Vegan with a Vengeance. The spice blend and lemon juice makes this explode with flavor! Isa says that if you don't have nutritional yeast on hand simply omit the water when cooking. Her cat Fizzle says, "Use a cast-iron pan so that you don't have to worry about scratching the pan to get all the good burnt bits." I use a non-stick pan, but am certainly willing to switch to the cast iron one once it's back in production at my house! Additionally, Isa says in its intro: "...feel free to add any finely chopped vegetables that you want to use up; add them when you add the mushrooms. Broccoli, zucchini, and cauliflower are all great contenders. The most important thig is that you get the texture right; you want it to be chunky. As you cook the tofu it will crumble more, so just break it into big chunks through your fingers right into the pan. This is a great tasting way to introduce a tofuphobe to the heavenly bean curd we all know and love."
Provided by mersaydees
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine ingredients for SPICE BLEND and set aside until needed.
- In skillet over medium-high heat, heat oil. Saute onions for 3 minutes, until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes.
- Add the SPICE BLEND and mix it up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
- Crumble in the tofu in big chunks and mix well, being careful not to crush it; use a lifting motion when stirring it around; you want it to remain chunky. Allow to cook for 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking.
- Add the lemon juice.
- Add the nutritional yeast and mix it up.
- If the mixture is sticking to the pan, add spashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
- Grate the carrot into the tofu mixture and fold.
- Serve with guacamole and salsa and potatoes and toast and tempeh bacon.
- VARIATIONS:.
- Tofu Rancheros: Add 1 cup of salsa at the end, cook for 1 minute extra.
- Asian-Style Scrambled Tofu: Add 2 tablespoons of minced ginger with the garlic, use peanut oil instead of olive oil, substitute shiitake mushrooms, and omit the thyme and nutritional yeast. Mix in 1 cup of thinly sliced scallions at the very end.
Nutrition Facts : Calories 173.6, Fat 9.1, SaturatedFat 1.6, Sodium 615, Carbohydrate 12.9, Fiber 4.9, Sugar 2.8, Protein 14.7
ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S
New Yorkers (especially Brooklynites) will wax nostaligic over this intensely chocolate cake. I remember having a piece as a little girl and I have never forgotten how wonderful and rich that little piece was. You will get a lot of utensils dirty making this cake, and it has a lot of preparation steps, but it is so worth it!
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Preheat the oven to 375 degrees F.
- Butter and lightly flour two 8-inch round cake pans.
- Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
- Combine the chocolate and milk in a small saucepan over medium heat.
- Stir frequently until the chocolate melts, about 3 minutes.
- Remove from heat.
- Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
- Whisk the cocoa mixture into the milk mixture.
- Return the pan to medium heat an stir for 1 minute.
- Remove and set aside to cool until tepid.
- In the bowl of a mixer, cream the butter and sugar together.
- Beat in the egg yolks, one at a time, and add the vanilla.
- Slowly stir in the chocolate mixture.
- Combine the flour, baking powder, baking soda and salt.
- Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
- Fold until just mixed.
- In another bowl, whisk the egg whites until soft peaks form.
- Using a rubber spatula, gently fold the egg whites into the batter.
- Divide the batter between the prepared pans.
- Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
- Cool the cakes in the pans on a rack for 15 minutes.
- Gently remove the cakes from the pans and continue to cool.
- While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
- Stir in the sugar and chocolate.
- Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
- Boil for 1 minute.
- Remove the pan from the heat and whisk in the vanilla and butter.
- Transfer the mixture to a bowl, cover, and refrigerate until cool.
- Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
- Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
- Return the top to the hat, if necessary, to melt the butter.
- Whisk in the hot water all at once and whisk until smooth.
- Whisk in the corn syrup and vanilla.
- Cover and refrigerate for up to 15 minutes prior to using.
- Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
- Set 1 layer aside.
- Place 1 layer on a cake round or plate.
- Generously swath the layer with 1/3 of the filling.
- Add the second layer and repeat.
- Set the third layer on top.
- Quickly apply a layer of frosting to the top and the sides of the cake.
- Refrigerate for 10 minutes.
- Meanwhile, crumble the remaining cake layer.
- Apply the remaining frosting to the cake.
- Sprinkle it liberally with the cake crumbs.
- Serve the cake within 24 hours, store in a cool place.
- Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
- For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.
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