This is a moist and decadent chocolate cake that owes its wonderful texture to silken tofu and a large amount of chocolate. Not very cakey at all, Heikki described this cake as a blend of cake batter and chocolate frosting baked into one wonderful concoction. Only for those who love fudgy cakes and moist centers!
I used semi-dark chocolate and didn’t even add cocoa powder, since we don’t have any at the moment (and I was too lazy to run to the grocery). This produced an almost milk chocolate-like chocolate flavor. I don’t see why a darker chocolate wouldn’t work as well – the flavor would probably just be more deep and not quite as sweet. This cake really doesn’t need any frosting, but I might drizzle some more chocolate over the top for a fancier presentation.
UPDATE: Alice from Veganland thinks this cake is totally cakey! And now that I’ve learnt that any cake can be cakey as long as it’s delicious, I have to admit that we were wrong – this is indeed a cakey cake!
The Chocolate Batter:
- 220 g semi-dark chocolate (40-50 % cocoa)
- 350 g firm silken tofu (Mori-Nu vacuum packed is what I use)
- 2 dl sugar
- 3 teaspoons vanilla sugar
- 1 teaspoon salt
- 1/2 dl canola oil
- 1/2 teaspoon cinnamon
- 1 tablespoon coffee liqueur
- 3 dl wheat flour
- 1/2 teaspoon baking soda
The first thing I did was to preheat the oven to 175 degrees Celsius. Then I melted the chocolate and set it aside.
Now, I prepared the batter: I placed the tofu, sugar, oil, vanilla sugar, salt, cinnamon, and coffee liqueur in a large mixing bowl and puréed them with our immersion blender until everything was smooth and there were absolutely no tofu pieces visible.
I mixed the flour with the baking soda in a smaller bowl. Then I poured the melted chocolate in the tofu bowl, stirred with a fork until completely combined, and then added the flour mixture in the bowl as well. I stirred with the fork until just combined – some tiny lumps remained – and then poured the batter in a glass baking dish (15 cm X 23 cm) covered with parchment paper.
Now, I baked the cake in 175 degrees for 35 minutes, until it was firm to the touch but still a little jiggly in the center. A toothpick inserted in the center did not come out quite clean at this point, but it wasnt’t soaked in batter either.
I think this cake was best when still a little warm, but it does keep in the fridge for a few days at least (or until it’s all gone, most likely). I like to warm it up a little bit but Heikki prefers enjoying it straight out of the fridge – it’s delicious either way.