Nect
March 8th, 2002, 03:37 AM
I know...I DO have too much time on my hands! Here's another creation of mine...I still haven't tasted the cake coz it's too beautiful to eat! :lol: I enjoyed decorating it the most....anywho, have fun!
Dry Ingredients
2 cups unbleached plain flour
1 tsp baking soda
1 tsp baking powder
½ cup raw cane sugar
½ tsp salt
Wet Ingredients
3 ripe bananas, mashed
4 tbsp melted vegan margarine
3 tbsp canola oil
¾ cup soy milk
1 tsp vanilla essence
Filling
1 can pitted cherries – you’ll only need about 15 cherries (or as many as you manage to fit in the batter), so if you’re not lazy like me, you can get the fresh ones and pit them yourself
1 cup blueberries
10 fresh strawberries, sliced heart-shaped
¼ cup chopped walnuts
¼ cup chopped pecans
Topping
1 1/2 cup semi-sweet chocolate chips
½ cup soy milk
10 fresh strawberries, sliced heart-shaped
¾ cups raspberries and/or any other berries you’d like! I added about ½ cup blueberries…basically, throw on as much topping as you’d like or as would fit!
You can also add chopped pecans, walnuts, almonds, pistachios…whatever you feel like! I used finely chopped almonds – about ¼ cup of it.
1. Preheat oven to 200 degrees celcius and grease pan.
2. Sift together dry ingredients and mix. Make a well in the center.
3. Mix together wet ingredients and pour this into the well of the dry ingredients. Blend until no trace of dry ingredients can be seen (I don’t overmix because it would make the cake tougher – but mix until smooth if you like cake that is packed ‘tighter’)
4. Pour half the cake batter into the pan. Sprinkle the filling ingredients on top of the batter.
5. Spoon the remaining of the batter over – do not pour, or else the filling will run out of place. Smooth the top of the batter with a spatula or large spoon.
6. Pop it in the oven and let it bake for about 40 - 50 minutes. If the cake starts to brown, turn the oven down to about 170 degrees celcius (about 350 degrees farenheit).
7. Check with a toothpick if the cake is ready. When it is, let it cool on a rack.
8. Once the cake has cooled, melt the chocolate chips (I double boil – a heatproof bowl in a pot of boiling water over the stove, this is a safer option to the microwave oven because, if careless, the chocolate can burn).
Once the chocolate is soft, slowly add the soy milk, about 2 tbsp at a time and stir gently - be careful of the boiling water as you do this! I got a nice kiss of boiling water on my eyelid! Continue until the chocolate is smooth (ok, maybe a few lumps here and there, but that isn’t a problem for me!)
As you wait for the chocolate to melt, remove the cake from its pan and set it on whichever plate you plan to serve (or keep) the whole cake on.
9. Spoon the melted chocolate over the cooled cake and spread the top evenly with a spatula or spoon. If the sides overrun, let it, I personally think overrun chocolate looks so good!
Sprinkle, or arrange, the topping ingredients on the chocolate so that they would stick to the wet chocolate. (I sprinkle the topping randomly…it looks more like a mosaic that way!)
10. Let it cool and then put it in the fridge. Serve cold.
If any of you try this, please, please, please tell me what you think so I can improve the recipe! ;)
Thanks guys!
Nect
Dry Ingredients
2 cups unbleached plain flour
1 tsp baking soda
1 tsp baking powder
½ cup raw cane sugar
½ tsp salt
Wet Ingredients
3 ripe bananas, mashed
4 tbsp melted vegan margarine
3 tbsp canola oil
¾ cup soy milk
1 tsp vanilla essence
Filling
1 can pitted cherries – you’ll only need about 15 cherries (or as many as you manage to fit in the batter), so if you’re not lazy like me, you can get the fresh ones and pit them yourself
1 cup blueberries
10 fresh strawberries, sliced heart-shaped
¼ cup chopped walnuts
¼ cup chopped pecans
Topping
1 1/2 cup semi-sweet chocolate chips
½ cup soy milk
10 fresh strawberries, sliced heart-shaped
¾ cups raspberries and/or any other berries you’d like! I added about ½ cup blueberries…basically, throw on as much topping as you’d like or as would fit!
You can also add chopped pecans, walnuts, almonds, pistachios…whatever you feel like! I used finely chopped almonds – about ¼ cup of it.
1. Preheat oven to 200 degrees celcius and grease pan.
2. Sift together dry ingredients and mix. Make a well in the center.
3. Mix together wet ingredients and pour this into the well of the dry ingredients. Blend until no trace of dry ingredients can be seen (I don’t overmix because it would make the cake tougher – but mix until smooth if you like cake that is packed ‘tighter’)
4. Pour half the cake batter into the pan. Sprinkle the filling ingredients on top of the batter.
5. Spoon the remaining of the batter over – do not pour, or else the filling will run out of place. Smooth the top of the batter with a spatula or large spoon.
6. Pop it in the oven and let it bake for about 40 - 50 minutes. If the cake starts to brown, turn the oven down to about 170 degrees celcius (about 350 degrees farenheit).
7. Check with a toothpick if the cake is ready. When it is, let it cool on a rack.
8. Once the cake has cooled, melt the chocolate chips (I double boil – a heatproof bowl in a pot of boiling water over the stove, this is a safer option to the microwave oven because, if careless, the chocolate can burn).
Once the chocolate is soft, slowly add the soy milk, about 2 tbsp at a time and stir gently - be careful of the boiling water as you do this! I got a nice kiss of boiling water on my eyelid! Continue until the chocolate is smooth (ok, maybe a few lumps here and there, but that isn’t a problem for me!)
As you wait for the chocolate to melt, remove the cake from its pan and set it on whichever plate you plan to serve (or keep) the whole cake on.
9. Spoon the melted chocolate over the cooled cake and spread the top evenly with a spatula or spoon. If the sides overrun, let it, I personally think overrun chocolate looks so good!
Sprinkle, or arrange, the topping ingredients on the chocolate so that they would stick to the wet chocolate. (I sprinkle the topping randomly…it looks more like a mosaic that way!)
10. Let it cool and then put it in the fridge. Serve cold.
If any of you try this, please, please, please tell me what you think so I can improve the recipe! ;)
Thanks guys!
Nect