Chocolate Rum Cake
Yield
1 cakePrep
45 minCook
15 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
silken tofu
pureed |
*
|
| 1 | cup |
maple syrup
|
|
| ¾ | cup |
espresso, brewed
or strong coffee |
*
|
| 2 | tablespoons |
rum
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
water
ice cold |
|
| 1 ¼ | cups |
whole-wheat pastry flour
|
|
| 1 | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | x |
chocolate curls
for garnish, optional |
* |
| Rum syrup | |||
| ¼ | cup |
maple syrup
or barley malt syrup |
|
| ¼ | cup |
espresso, brewed
or strong coffee |
*
|
| 3 | tablespoons |
rum
preferably dark |
|
| Chocolate rum frosting | |||
| 10 ½ | ounces |
silken tofu
extra-firm |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
rum
preferably dark |
|
| 6 | ounces |
semi-sweet chocolate
melted, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
silken tofu
pureed |
*
|
| 237 | ml |
maple syrup
|
|
| 177 | ml |
espresso, brewed
or strong coffee |
*
|
| 3E+1 | ml |
rum
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
water
ice cold |
|
| 296 | ml |
whole-wheat pastry flour
|
|
| 237 | ml |
cocoa powder
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
cinnamon
|
|
| 1 | x |
chocolate curls
for garnish, optional |
* |
| Rum syrup | |||
| 59 | ml |
maple syrup
or barley malt syrup |
|
| 59 | ml |
espresso, brewed
or strong coffee |
*
|
| 45 | ml |
rum
preferably dark |
|
| Chocolate rum frosting | |||
| 303.5 | ml/g |
silken tofu
extra-firm |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
rum
preferably dark |
|
| 173.4 | ml/g |
semi-sweet chocolate
melted, null, null |
|
Directions
Preheat oven to 350? F.
Oil and flour two 8-inch cake pans.
In large mixing bowl, whisk together tofu, syrup, coffee, rum, vanilla and water until smooth.
In separate bowl, sift together remaining dry ingredients.
Add to wet ingredients and mix until smooth.
Divide batter into cake pans.
Bake until cakes are springy to the touch, about 15 minutes.
Cool in pans 10 minutes.
Remove from pans; cool on wire racks.
Syrup: Heat all ingredients together in a small sauce pan.
Brush mixture on top of cake layers with pastry brush.
Frosting: In blender or food processor, combine all ingredients; process until smooth.
Place 1 cake layer on plate.
Spread with ½ the frosting.
Top with second layer.
Spread top and sides with rest of frosting.
