4x recipe(I used for the party)
1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
4 cups/560 grams organic all-purpose flour
124 grams Dutch-process cocoa powder
200 grams of organic granulated sugar
20 grams aluminum-free baking powder
20 grams of baking soda
10 grams fine sea salt
1 cup/240 ml avocado oil
2 cups / 480 ml pure maple syrup, Grade A dark
3 cup plus 8tablespoons / 840gm soymilk
6 teaspoons / 30ml pure vanilla extract
4 teaspoons / 20ml apple cider vinegar
(Baked 1225 grams batter in each 9×16 pan)
Method
1. Position a rack in the middle of the oven and preheat to 350°F / 180°C. Oil the sides and bottom of a 9×13-inch rectangular pan and line the bottom with a parchment paper cut to fit. Do not oil the paper.
2. Place a wire mesh strainer over a medium bowl. Add the pastry flour, all-purpose flour, cocoa, sugar, baking powder, baking soda, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
3. Whisk the oil, maple syrup, nondairy milk, vanilla, and vinegar in a separate medium bowl until thoroughly combined. Immediately pour the liquid into the dry mixture and whisk until smooth. Do not overmix. Pour the batter into the pan. Rotate the pan to level the batter and tap it lightly on the counter to get rid of some of the air bubbles.
4. Bake the cake on the center rack for 28 to 32 minutes, or until the top is set, the sides have started to pull away from the pan, and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.
5. Cool the cake pan on a wire rack for 5 minutes. Run a thin spatula around the cake’s sides to release the cake’s sides from the pan. Invert the layer onto the rack, remove the pan, and carefully peel off the parchment paper. Invert again, top side up on the rack, to cool completely. When the cake is completely cool, slide a (greaseproof) cardboard underneath. Cover the cake tightly in plastic wrap and refrigerate until cold before glazing.
Cashew Coconut Cream filling
1.5 cups cashews
Two cans of coconut cream(keep it refrigerated overnight, discard the liquid part, only get the creamiest part from the can)
2/3 cups granulated sugar
2 tsp Vanilla extract
1/2 tsp salt
Method
Blend all the ingredients above in a high-speed blender until completely creamy, then chill in the fridge for one hour.
Chocolate Ganache for topping
Makes ~2 cups/ 480ml
8 ounces / 227 grams dark chocolate (68% to 72%), finely chopped
1 1⁄4cups / 300 ml oat milk, almond milk, soymilk beverage (more as needed to adjust consistency)
2 tablespoons / 18 grams organic granulated sugar, optional
Pinch fine sea salt
1 1⁄4teaspoons / 6.25 ml pure vanilla extract
1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
2. Heat the milk in the microwave for one minute. Add the sugar and salt. Whisk to mix the sugar.
3. Pour the hot milk over the chopped chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
Add the vanilla and whisk from the center until smooth and glossy.
4. Keep the bowl of ganache at room temperature while you test the final consistency. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room-temperature milk and repeat the test. Add a second tablespoon if needed.
Allow the ganache to thicken at room temperature for 15 to 25 minutes, or until it coats a spoon thickly with minimal dripping but remains pourable. Stir a few times from the outside into the center before glazing.
Keeping
The glaze can be refrigerated in a tightly closed container for up to five days and frozen for up to one month. It hardens when it is cold and will need to be reheated. To reheat, spoon the glaze into a heatproof bowl that fits over a saucepan of barely simmering water. When about two-thirds of the glaze is melted, stir gently until smooth. Adjust the consistency as needed by stirring warm nondairy milk into the glaze a little at a time.
Layering
Slice the cake in the center. I use this tool to make perfect layers.
Add 1/3 cup of the vanilla cream and spread in an even layer. Top the final layer with molten ganache and decorate as you like. I added the vanilla cream in a small ziploc bag, cut a hole and squeezed the cream out to draw the letters and the rainbow on the cake.
