Ingredients
- unbleached white flour, 200 g / 7.1 oz, unbleached1 1/2 cup
- unsweetened baking cocoa powder, 40 g / 1.4 oz, unsweetened1/3 cup
- baking powder1 tsp
- unrefined sugar, 225 g / 7.9 oz, unrefined1 cup
- water, 300 ml / 10 oz1 1/4 cup
- vegetable oil, 60 ml / 2 fl oz1/4 cup
- vanilla extract2 tsp
- vinegar, plain red, plain white or rice vinegar2 tbsp
- shredded coconut1 pinch
- chocolate chips6 oz
- tofu6 oz
- vanilla extract1/2 tbsp
- margarine, 60 g / 2.1 oz1/4 cup
- cocoa powder or carob powder, 30 g / 1.1 oz; or carob powder1/4 cup
- soy milk4 tbsp
- sugar, 180 g / 6.3 oz, preferably unrefined5/6 cup
- unrefined sugar, 75 g / 2.6 oz, packed, unrefined1/3 cup
- vanilla extract1 tsp
- walnuts, 40 g / 1.4 oz, optional1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 15 steps
Preheat oven to 375°F (190°C).
In bowl combine flour, cocoa, baking soda, salt and sugar.
In another bowl combine water, oil, and the 2 teaspoons of vanilla.
Pour liquid into dry ingredients, then whisk with fork.
Add vinegar and stir. You'll see bubbles when the acidic vinegar reacts with the basic baking soda!
Pour into baking dishes, and bake for 25–30 minutes.
Remove from oven and let cool completely.
Melt the chocolate chips.
Combine the tofu, ½ tablespoon vanilla extract, and melted chocolate chips in a blender. Blend until creamy.
Cut the top of the cake off and set the top aside. Pour the chocolate tofu mousse on the bottom half of the cake. Replace the top half.
Refrigerate until mousse thickens.
In a saucepan combine everything but vanilla extract. Bring to boil, stirring constantly.
Boil 1 minute, stir to cool, then add vanilla extract.
Pour over the top of the chocolate mousse cake.
Garnish with coconut.
Region evidence: no stated origin (basic dish)
