Cake:
- 630g / 22.25oz / 4.5 Cups AP Flour
- 660g / 23.3oz / 3 cups sugar
- 100g / 3.5oz / 1 cup Cocoa Powder
- 15g / 1 tbl Baking Soda
- 12g / 2 tsp Salt
- 337.5g / 12oz / 1.5 cups Vegetable Oil
- 710g / 25 oz /3 cups Strong Brewed Coffee
- 60g / 2oz / .25 cup Cider Vinegar
Icing
- 12oz Silken Tofu
- 3 cups Vegan Chocolate Chips
Cake:
- Preheat oven to 350, grease 3 9″ round cake pans, dust with flour and line with parchment paper.
- Sift together dry ingredients.
- With electric mixer on low blend dry ingredients with oil and vanilla until fully combined.
- Increase speed to medium and gradually add coffee until just combined.
- Reduce speed and add vinegar until just combined.
- Divide batter evenly into pans and bake 20 to 25 minutes
Icing
- Drain excess fluid from silken tofu.
- Crush and place with chocolate chips in a medium saucepan.
- Stir together over medium heat until chocolate is very soft.
- Transfer to food processor and puree until fully blended.
- Cool before spreading.
Notes:
From the (now defunct) Grit Cookbook.
