Baking with Chef & Author Miyoko Schinner: Vegan Triple Chocolate Ganache Cake   
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Chocolate Cake:
2 cups whole wheat
pastry flour (orunbleached white flour)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 cup Dutch processed cocoa powder
½ cup oil (canola or grape seed oil)
1 cup maple syrup
1 teaspoon vanilla extract
1 cup water
Chocolate Vegan Butter Cream:
8 ounces vegan
dark/bittersweet chocolate
¼–½ cup maple syrup
12 ounces regular
or soft tofu (or silken)
Vanilla extract
1 cup vegan butter
Chocolate Ganache
4 ounces vegan
dark/bittersweet chocolate
½ cup soy milk creamer
(or soy milk)

  1. Shift all together the whole-wheat pastry flour, the baking powder, the baking soda and the sea salt.
  2. Add in the oil, the maple syrup and the vanilla extract.
  3. Mix everything.
  4. Take a cup of water, mix it with the cocoa powder and add in half of the water mixture into the flour mixture. Mix.
  5. Add in the rest of the water into the mixture, and mix for quite some time until everything is fine.
  6. Pour the mixture into 2 cake pans. Line the pan previously with baking paper and spray it a little bit with baking spray and smooth it out.
  7. Spread the mixture evenly into the baking pan.
  8. Put the pan into the oven of 350o F for about 20 minutes.
  9. Meanwhile, prepare the butter cream. Put about an inch of water in a pan.
  10. Fill in a glass container with 8 ounces of vegan dark chocolate.
  11. To get the smoothest chocolate possible, use a low temperature to melt it.
  12. Pureed the chocolate with the maple syrup, tofu and some vanilla until it really smooth.
  13. Add in the non-hydrogenated butter and mix it up again in a blender for a few seconds until it really smooth and runny.
  14. Refrigerate the butter cream for a few hours so it will become spreadable.
  15. After the chocolate butter become firm, put it in an electric mixer and whip it up so it’s nice and light and fluffy.
  16. To prepare the ganache, take 4 ounces of chocolate and melt it.
  17. Add some soy milk creamer about a ½ a cup and warm that up again using a hot water bath or a bain-marie of in the microwave for 30 seconds only.
  18. As soon as the chocolate become to melt, stir it until it become homogenizes. Finish.
  19. When the cake already baked, spread the chocolate butter cream on the top of one layer cake evenly and then put the other cake on top of it.
  20. Pour and spread some more butter cream on top of the second cake. And the ice it for some time.
  21. After that, pour the chocolate ganache on it and let it run down the sides. And ice it again.
  22. Use the remaining chocolate butter cream to decorate the cake.
  23. Ready to be served.

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