eat well, live free

Swingin’ Mad Good Chocolate Cake with Strawberry Sauce

It is a clear gorgeous day in Sacramento, and I am sitting at my computer listening to Frank Sinatra thinking about this Mad Good Chocolate Cake in front of me. The dense chocolate cake is filled with a decadent creamy chocolate ganache sitting in a pool of freshly puréed sweet spring strawberries. 

It all brings me back to my wedding day that was just one year ago this month.  We had swing dancers and DJ’s from Midtown Stomp, the local swing dancing venue where Marcos and I met.  And the wedding cake.  The cake was made by our dear friend Lisa.  It was declared on site the most amazing chocolate cake with fresh strawberry sauce ever consumed at a wedding.  Not a crumb was left.   We spent the evening dancing under the stars, and have danced again, and again (mostly in our kitchen) many nights since.

I was given a complete re-do early in life.  It started with eating better.  Eating better was the key to feeling better emotionally and physically.  Eating better landed me in this life filled with music and dancing and eating mad good chocolate cake with my honey.

This recipe is from Millenium Cookbook, Heaven’s gift to vegan foodies.  A few new techniques here and the use of substitute ingredients such as silken tofu may be new to you, but are very simple to follow.  All ingredients can be found in any grocery store and are inexpensive.  Try it, you will love it!

Mad Good Chocolate Cake by Millenium

Ganache
1 lb chocolate semisweet vegan chocolate chips or chopped
2 c soy milk

Strawberry sauce
2 c fresh strawberries
1/8 c sucanat

Cake
1 1/2 c unbleached flour
1/2 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
4 oz extra firm low-fat silken tofu
3/4 c soy milk
3/4 c maple syrup
1/2 canola oil
2 tsp vanilla extract (the real stuff!)
1/4 tsp fresh lemon juice

Make the ganache at least 6 hours ahead of time.  Melt the chocolate in a double boiler on medium to low heat.  Pour the soy milk into a blender, add the melted chocolate and blend well.  Pour mixture into an airtight container and refrigerate for 6 hours.  For some reason, my ganache never likes to set, it turns out like loose pudding, but it still has the right effect even though the recipe says that it should be firm.  It probably has to do with the temperature of the chocolate, but there are no additional instructions.

Next, blend the strawberries and sugar together until very smooth.  Store in the refrigerator until ready for use.  This will keep in the refrigerator for a week.  We enjoyed it on pancakes and oatmeal for days.

Preheat the oven to 350 degrees.. Sift together the flour, cocoa powder, baking powder, baking soda and salt. In a blender, puree until smooth the tofu, milk, syrup, oil, vanilla and lemon juice. Whisk the wet mixture into the dry mixture scraping the sides well to incorporate all the dry ingredients.

In a greased muffin pan, fill each cup half way. Add a using a tablespoon measuring spoon, ladle a spoonful of ganache into the top of the cake batter, creating a crater filled with ganache. Cover with more batter to fill the cups to 2/3.

Depending on the size of the muffin cups, you will need to adjust the cook time. For a 1 cup muffin slots, bake for 35 to 45 minutes. You only want to cook until firm. Slightly under cooking vegan treats helps them maintain more moisture.. Let cool for 5 minutes before removing to a cooling rack.

Serve with fresh strawberry sauce and vanilla coconut ice cream.

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