BRYANNA'S ALMOND (OR PECAN) CAFÉ LATTE CAKE
Servings: 16
Yield: Makes an 8" two-layer cake
This recipe is based on my Vegan Genoise Cake recipe, but, for some reason, this version even more tender and fluffy than usual. I wanted just a little chocolate in this cake-- my goal was for the coffee flavor to come through. So, I used a mocha-chocolate ganache filling, but only coffee (espresso-- no chocolate or cocoa-- in the cake itself and in the frosting.
I changed the mixing method in this version of my cake, just to see if it would make a difference, but it seemed the same to me. I find that, for some reason, this version of my Vegan Genoise cake is very light and fluffy.
Creamed Mixture:
1 1/2 cups organic unbleached granulated sugar
6 Tbs Earth Balance
1 Tbs coffee liqueur (such as Kahlua), or Amaretto liqueur, or almond or coffee-flavored syrup (see Cooking Tip below)
1 Tbs pure vanilla extract
Dry Mix:
2 1/2 plus 2 T. white pastry or cake flour
NOTE: To measure the flour, stir the flour in the bag or container, then spoon it out into the cup measure and level off with a knife. Do not sift or pack down.
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
Wet Mix:
1 cup soy milk
3/4 cup freshly-brewed espresso, or made from instant espresso powder
Finishing the Cake:
1 recipe Bryanna's Mocha-Soy Ganache Filling (see below)
1 recipe Bryanna's Vegan Coffee Buttercream Frosting (see below)
1 cup toasted slivered almonds or whole pecans
1/2 cup grated or chopped dark vegan chocolate for garnish
Preheat oven to 350 degrees F.
Prepare the pans by greasing two 8" round cake pans with Pan Coating (see below) or greasing with non-hydrgenated shortening and then coating with floure (shake excess off). If you like, you can also line the bottoms of the pans with cooking parchment cut to fit the bottom.
To the bowl of a stand mixer, add the Creamed Mixture ingredients and beat together for about 3 minutes, stopping the machine and scraping down the sides a couple of times.
Mix the Dry Mix ingredients together with a whisk in a large mixing bowl.
Mix together the Wet Mix ingredients in a pitcher or large measuring cup.
Add the Dry Mix and the Wet Mix to the Creamed Mixture in the stand mixer alternately, using about 1/3 of each mix at atime, starting with the Dry Mix. Beat on medium in the stand mixer just until mixed. Do not over-beat. NOTE: This batter is runnier than ordinary cake batter, so don't worry!
Divide equally between the two prepared cake pans. Bake 30 minutes, or until cakes tests done.
Cool the cake layers in the pans on racks for 10 minutes. To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire cake rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer . Carefully peel off the parchment liner, if you used one, and turn cake layer right-side-up to cool on the rack. Cool thoroughly before icing.
While the cake layers cool, make the Mocha-Soy Ganache and the Coffee Buttercream Frosting and refrigerate them. Toast the nuts and grate the chocolate And set aside.
To assemble the cake:
Place the bottom layer on a plate with a slight raised edge, with the bottom, flat side of the cake layer facing up.. Spread evenly with the Mocha-Soy Ganache. Top with the second layer, flat side down. Ice the whole cake with the Coffee Buttercream.
Sprinkle the top of the cake with the toasted almond slivers, leaving a circle in the center. Sprinkle the grated chocolate in the center.
Refrigerate until serving time.
Nutrition Facts (this includes the Filling and Frosting)
Nutrition (per 1/12th of the cake)): 462.1 calories; 36% calories from fat; 19.2g total fat; 0.0mg cholesterol; 256.4mg sodium; 233.6mg potassium; 68.8g carbohydrates; 2.4g fiber; 41.1g sugar; 66.3g net carbs; 6.0g protein; 10.4 points.
Cooking Tips
FLAVORED SYRUPS:
Italian flavored syrups meant for flavoring fancy coffees and fizzy sodas can be used instead of liqueurs. Monin syrup is available in health food stores. It is vegan because they use unprocessed cane sugar. It is a bit expensive but delicious. Here is the website: http://www.monin.com/us/en/syrups.html
BRYANNA'S MOCHA-SOY GANACHE FILLING
Servings: 12
Yield: 1 and 1/2 c
A ganache is a rich, fudgy chocolate icing that firms up when cooled. It is usually made with heavy cream, but rich, full-fat soymilk blended with silken tofu makes a wonderful substitute. Remember that the quality of your ganache depends upon the quality of the chocolate you use. Make this well-ahead of time so that it is spreadable by the time you ice the cake. If it gets too firm, leave it out at room temperature to soften.
6 oz excellent-quality dairy-free semi-sweet eating chocolate or chocolate chips
1/4 cup full-fat soymilk or nut milk
1/4 cup espresso, freshly-brewed or made with instant espresso powder
1/3 cup extra-firm SILKEN tofu
1/2 tablespoon vanilla OR 1 tablespoon coffee liqueur (such as Kahlua), or Amaretto liqueur
Break the chocolate up and process it finely in a dry food processor. Leave the chocolate in the processor.
Whip the soymilk, espresso, and silken tofu together in the blender or with a hand blender until VERY smooth. Heat it in the top of a double boiler over simmering water until almost to the boiling point, OR microwave it in a microwave-save bowl for about 1 minute at 50% power, or until very hot, but not boiling. (If the mixture seems to curdle at all, blend it again until smooth.)
With the motor running, pour the hot soy creme in through the feed tube. Process until the mixture is smooth. Refrigerate until time to ice the cake.
Nutrition Facts
Nutrition (per serving): 75.1 calories; 47% calories from fat; 4.5g total fat; 0.0mg cholesterol; 9.6mg sodium; 27.2mg potassium; 9.4g carbohydrates; 0.9g fiber; 0.1g sugar; 8.5g net carbs; 1.3g protein; 1.7 points.
BRYANNA'S VEGAN COFFEE BUTTERCREAM FROSTING
Servings: 12
1/4 cup Earth Balance from the tub (NOT the whipped version)
1/4 cup Earth Balance stick or Earth Balance non-hydrogenated shortening
3/4 lb organic powdered sugar
5 1/2 tsp nondairy milk
3/4 Tbs instant coffee or espresso powder
1/2 Tbs coffee liqueur (such as Kahlua) or Amaretto liqueur +
1 tsp vanilla
OR use 2 tsp. vanilla plus 1/2 tsp. pure almond extract
In the large bowl of an electric mixer, cream the Earth Balance and Earth Balance stick or shortening until smooth. Add 2 c. of the powdered sugar and the remaining ingredients. Beat until creamy. It may look curdled-don't worry! Add the remaining sugar, a little at a time, as you beat it, until it holds it shape well and you can see "trails" in it from the beaters. Adjust sugar or liquid (TINY drops at a time!) as needed. It will firm up when refrigerated. Refrigerate until it's time to ice the cake.
Nutrition Facts
Nutrition (per serving): 182.0 calories; 36% calories from fat; 7.4g total fat; 0.0mg cholesterol; 81.7mg sodium; 10.2mg potassium; 28.8g carbohydrates; 0.0g fiber; 28.2g sugar; 28.8g net carbs; 0.1g protein; 4.3 points.