Index HomeSCCAA 2011 Vegan Bake Sale Cookbook Prev Next

Chocolate Blackout Cake

Recipe by Colleen Patrick-Goudreau‘s “The Joy of Vegan Baking”

Laura Toller-Gardner

Recipe for one 9" round layer or 8 cupcakes (Double cake recipe for 2-layer cake)

Preheat oven to 350° F.

Lightly oil round pan or muffin tins. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. For cupcakes, check for doneness after 15 minutes. Cool on a wire rack. Cool completely before frosting.

Chocolate “No One Had To Die For” Frosting

Frosts one 9" round layer cake or 8 cupcakes (Double for 2-layer cake) With electric hand mixer, cream the butter until smooth. With mixer on low speed, add the confectioner’s sugar in three parts; cream each part into the butter before adding the next part. Total time to mix sugar into butter is approximately 2 minutes. Add the cocoa, vanilla, and milk and turn the mixer to high speed once all ingredients are relatively well incorporated. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1-2 Tbsp more milk if it is too dry. Store the frosting in an air-tight container until ready to use. Store in the refrigerator for up to 2 weeks. Rewhip before using. Serves approx 12-16.