Black Forest Cake

Ingredients:

Cake:

• 1 1/2 cup chocolate (soy/almond/regular) milk
• 1 cup dutch process cocoa powder
• 4 tablespoons canola/vegetable oil
• 2 teaspoons apple cider vinegar
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon baking soda
• 1/2 teaspoon salt

Frosting:

• 2 tablespoon confectioner sugar
• 1 pint heavy whipping cream
• 1/2 teaspoon vanilla essence
• 1 chocolate bar (milk or dark)
• topping cherries

Directions:

Preheat the oven to 350 degrees.

1. Warm milk (lukewarm) and mix with vinegar and cocoa powder in a bowl.
2. In a different bowl, mix sugar (both granulated and brown), butter, oil, and vanilla extract together. Cream well.
3. Mix the two mixtures together, and add flour, baking soda, and salt.
4. Pour the batter into two separate 9-inch round or square pans and bake for 22-30 minutes.
5. After baking, let both halves cool completely before removing from pan. (Separate the two halves)
6. To make the frosting–pour the cream, confectioner sugar, and vanilla essence into a blender and whip for 30 seconds.
7. Spread frosting over one of the cake halves and spread sliced cherries over it. Then, place the second half on top of the bottom half.
8. Spread frosting over the top and 4 sides of the cake. Grate chocolate over the cake. Then, arrange whole cherries over the cake and serve.

 

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4-Step Chocolate Pancakes

Ingredients:

• 2 cups pancake mix/all purpose flour
• 1 1/2 cup chocolate milk (soy, almond, regular)
• 2 tsp baking powder
• 1 tbsp sugar
• 1 tbsp flax seeds
• 1 tbsp oil
• chocolate chips (to taste)
• 1/2 tsp baking soda
• 1 tsp vinegar (apple cider vinegar works)
• maple [sugar] syrup/butter (optional)

Directions:

1. Mix everything except the chocolate chips in a blender until smooth.
2. Let the batter rest for about 10 minutes.
3. Pour the batter onto a greased nonstick pan or griddle. Cook at medium heat for about 5 minutes. (Once batter begins to bubble, flip the pancake.)
4. When ready, top the pancake with chocolate chips and syrup/butter, if desired, and serve.

Chocolate Mousse

Ingredients:

• 1 readymade graham cracker pie crust (about 6-9 inches)
• 1 12-ounce package extra-firm silken tofu
• 1/4 cup processed coco powder
• 1/4 cup granulated sugar
• 2 tbsp light corn syrup
• 6 ounces semisweet chocolate chips
• pinch of salt
• 1 small piece of chocolate (milk or dark) (for decoration)

Directions:

1. Drain any excess liquid from the tofu before adding it to a blender along with the cocoa powder, sugar, corn syrup, vanilla extract, and salt. Blend these ingredients until a completely smooth batter is created.
2. Melt the chocolate chips in a microwave for 1 minute. Stir the chocolate until all of the pieces melt.
3. Pour the melted chocolate into the tofu mixture and pulse for 1-2 minutes.
4. Pour the batter into the readymade graham cracker crust and even out the top. Chill for at least 4-5 hours or overnight.
5. When ready to serve, use a vegetable peeler to decorate the mousse with chocolate shavings. Serve immediately.

*Mousse can be refrigerated for 2-3 days.

**Mousse can be used on top of chocolate cakes or cupcakes, as shown below.