Chocolate Death! An Amazing, Vegan Cake Recipe From Grits & Moxie!

Hello everyone!  My name is Jennifer and I blog over at the newly revamped spot Grits And Moxie.  Oh, and I'm a baker of many dessert-y things vegan and vegetarian for the GRIT here in the-still-fairly-new-to-me town of Athens, GA.  Can you say 'what a sweet gig?'  Literally!

Imagine my delight when Jen, who is one of my favorite bloggers in the whole world, invited me to stop by and share a very special recipe from my restaurant.  It's our best selling item so don't let the dramatic name fool you...

CHOCOLATE DEATH 

Yes, Chocolate Death!  It's a super rich vegan chocolate cake that appeals even to the most die-hard carnivore.  The GRIT has been making them for almost two decades now and finally published the recipe to the public in their recent cookbook.  Now, I'm here to share the once-super-secret with you all!

Here's what you'll need for the cake:

4 1/2 cups all-purpose flour
3 cups sugar
1 cup cocoa powder
1 Tablespoon baking soda
2 teaspoons salt
1 1/2 cups vegetable oil
2 tablespoons pure vanilla extract
3 cups strong brewed coffee (we use our own Jittery Joe's brand blend with hints of sweet and chocolate but any dark coffee will do)
1/4 cup cider vinegar

And here's what you'll need for the icing:

1 (12 ounce) package firm silken tofu
3 cups semi-sweet vegan chocolate chips

Ok, ready to bake?

Preheat oven to 350 (180 Celsius). Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.

Sift together dry ingredients in a large bowl then add oil and vanilla extract.  Blend until fully combined and then gradually blend in coffee.  Whip well!  When mixture is smooth, add vinegar and blend until just combined.

Divide batter evenly into prepared pans.  About halfway is best.

Bake for 20 to 25 minutes or just until a toothpick pulls clean from the cake.  Cool 15 to 20 minutes on a wire rack and then remove from pans.  Allow layers to cool completely before icing.

Crush silken tofu and place in a medium saucepan with chocolate chips. Stir together over medium heat until chocolate is very soft but not burning. Transfer to food processor and puree for 1 minute, scrape sides and then puree for 2 minutes or until fully blended.  Quickly frost between layers, and top and sides of cake...and I do mean quick!  This icing firms up very quickly and will become difficult to work with.  You can always pop back in food processor for another puree to help keep it smooth and supple.

Garnish cake with chocolate chips and you're done!  Oh, and make sure to heat your knife when slicing into this deliciousness!  It makes the cut smooth and easy...

Thanks again to Jen for letting me pop by!  Be sure to stop by m'blog to find more recipes, some cute doggy photos, a feminist book club and much more...

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Thanks so much Jennifer for this amazing looking recipe! I can't wait to try it out... what a great way to start a monday morning! 

Have a gorgeous, chocolate-filled day! Jen x