msinvisfem (msinvisfem) wrote in vegancooking,

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Some Pics of a complete Vegan Quintuple Cocoa Action Cake **finally**

Ahh, today 'tis the boy's birthday and in celebration of which I made him a Vegan Quintuple Cocoa Action Cake. (Well I made it this past Friday along with a bunch of candy I made for some folks back in the UK. I will post some pics and recipes for those candies - Chocolate-Apricot Confections, Peanut Butter Cups, and Orange-Vanilla-Walnut Chocolate Balls - when I finish making the boxes to give them in.)


Cake and gut

See the cake and see the boy's gut and just let yourself bask in their combined greatness. (If you are wondering what the cake is sitting on, it's resting on a rusted - I didn't make it that way I take care of my baking equipment - upturned baking pan. Which is then on top of a blue cutting board which is on top of the a Teenage Mutant Ninja Turtles place mat! :-P Anyway I would have used a proper cake container to store the cake but all of ours are living at relatives homes right now, you know Thanksgiving having just passed and all... )

Cake sans slice
The Cake looks yum even with the crappy baking pan. (The cake is not actually resting on the pan, there's a sheet of parchment paper in between.)

There's the slice
The slice looks kind of crap in this pic, darn...

Look how happy the boy is
My brother decided a while back that he doesn't like smiling for pictures unless he looks like an ass, so this is what I got. **hmph**

Also I need to inform anyone who uses the frosting recipe included in the cake recipe that I have some minor updates on preparation of the

(Vegan) Chocolate Frosting

Note: Instead just make two times the amount of frosting called for by the Ghirardelli recipe, but in two separate batches if not the frosting doen't come out as light and delicious (it kind of has a sticky, fudgey consistency otherwise). Also if you are able to I would use the Ghirardelli cocoa mix (which the recipe for is given after my non-mix recipe) because the consistency as I recall comes out a bit more light. Also make sure that the margarine is cold and not melted or at room temperature, let your mixer do the work of beating the margarine. I noticed again that the icing was too sticky and fudge like when using margarine at room temperature.

1/4 cup (vegan) margarine, refrigerator cold (not room temp)
3 tbl soy milk
1/4 cup good cocoa powder
2 and 3/4 cup powdered sugar, sifted
dash salt
1/2 tsp pure vanilla extract

In an electric mixture, using the whipping attachment, cream the margarine. Add the salt and vanilla extract and beat well again. Sift together the cocoa powder and powdered sugar in a large bowl. Add the sugar-cocoa mixture in 4 separate portions (at least) to the butter-vanilla mixture, beating well after each addition. Also between each sugar-cocoa addition make sure to add a tbl portion of the soy milk to the main icing mixture. Once everything is added and well beaten you are ready to frost.

Ok, here’s the OG Ghirardelli frosting ingredient proportions (according to the recipe given these proportions will frost the tops and sides of two 8 inch cake layers):

1/4 cup (vegan) margarine, refrigerator cold (not room temp)
3 tbl soy milk
1/2 cup Ghirardelli Sweet Ground Chocolate and Cocoa
2 and 1/2 cup powdered sugar, sifted
dash salt
1/2 tsp pure vanilla extract

Ghirardelli’s Unsweetened Cocoa Substitution: For each 1/2 cup Unsweetened Cocoa, use 1 cup of Sweet Ground Chocolate & Cocoa and decrease the amount of sugar the recipe calls for by 1/2 cup.

And but of course here is the original Vegan Quintuple Cocoa Action Cake recipe. :-) Enjoy!
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