Chocolate Whisky Bundt Cake
Bundt Cake:
Ingredients:
1 cup non-dairy milk (unsweetened)
2 teaspoons apple cider vinegar
1 cup whisky (or substitute strong coffee)
1 1/2 cups granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2/3 cup cocoa powder
2 cup all-purpose flour, sifted to avoid white clumps in the dark cake
Sour Cream Chocolate Ganache (recipe follows)
Garnish: 12 walnut or pecan halves or a couple tablespoons chopped
Optional accompaniment: plant-based whipped cream
Directions:
Preheat oven to 350 degrees. Grease a 10-inch Bundt pan and set aside. Pour non-dairy milk into large mixing bowl, add vinegar, mix a few seconds at low speed or by hand and allow to curdle, which will happen quickly. Add whisky (or coffee), sugar, vegetable oil, vanilla, baking soda and powder, and salt and pepper. Mix a minute or two on low speed, scraping down sides of bowl as necessary, until smooth. Add cocoa powder, and blend on low speed until incorporated, again scraping down sides of bowl as needed. Repeat with flour, one cup at a time, until batter is smooth, and no lumps remain. (Increase speed to medium-low to help combine ingredients.)
Spoon mixture into prepared pan, gently smoothing top. Bake approximately 35 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack. Invert onto serving platter, and cool completely.
When cake has cooled to room temperature, make ganache and spoon over cake, encouraging ganache to drip down both the inside and outside. Garnish top as desired with chopped or halved walnuts or pecans.
Serve with optional whipped cream or cover tightly until serving time.
Sour Cream Chocolate Ganache:
Ingredients:
1 tablespoon espresso or instant coffee
1 tablespoon water
1/2 cup + 2 tablespoons vegan chocolate chips
1/2 cup Tofutti Better Than Sour Cream
1 tablespoon agave nectar
Directions:
In medium microwave-safe bowl, dissolve espresso in water. Add chocolate chips and heat for 30 to 45 seconds in microwave. Whisk, add Tofutti Better Than Sour Cream, heat for another 30 to 45 seconds, and whisk again until smooth, silky, and fully combined. Whisk in agave nectar and use right away. (Alternatively, you may make ganache in a double boiler over simmering water.)
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
