Wednesday, January 19, 2011
Almond Scented Dark Chocolate Bundt Cake!
....That's all I got besides this vegan, low fat, super dark chocolate cake will rock your world.
1 3/4 cups fresh brewed coffee
2/3 cup unsweetened Dutch-processed cocoa powder
1 1/2 cups granulated sugar
1/3 cup canola oil
1/4 cup cornstarch
2 teaspoons vanilla extract
2 1/2 teaspoons almond extract
2 cups whole wheat pastry flour or all-purple white flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Preheat the oven for 325*F. Lightly grease an 8 or 10 inch Bundt pan.
Bring coffee to a simmer in a saucepan over medium heat. Once it is simmering, turn down the heat and wish in the cocoa powder until it has dissolved. Remove from heat and set aside to bring to room temp.
In a mixing bowl, whisk together the sugar, canola oil, applesauce, and cornstarch until the sugar and cornstarch are dissolved, about 2 minutes. Mix in the extracts. Once the chocolate has cooled a bit, mix that in as well.
Sift in flour, baking powder, baking soda, and salt. Beat until relatively smooth with a hand mixer for about 1 minute.
Pour into the prepared Bundt pan and bake for about 45 minutes, until a toothpick or butter knife inserted through its center come out clean. If your pan is on the smaller side, it could take up to 55 minutes.
Remove from the oven and let cook for about 20 minutes, then invert onto a serving plate to cool completely. Once cool, sift confectioners' sugar over the top and enjoy!
Topping Ideas: Black Cherries, Smashed strawberries, or frosting of course. :)