denial cake.

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So, I’m moving to New York this week, and I’m just really not anywhere near ready.  I’ve been making lists of things that I need to pack or do, but as of yet, I haven’t actually packed or done anything.  I think I’m in some sort of denial.  So, instead of doing any of the things I actually needed to do tonight, I ended up baking a denial cake.  

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This is totally coincidental, but my denial cake ended up being vegan.  I really wasn’t trying to imply anything there! Just trying to use up leftover pantry items, which didn’t include any eggs or other dairy.  My cake ended up being a vegan, dark chocolate cake made without any refined sugars and with just a bit of olive oil.  I used cake flour (which I normally don’t have on hand), but if you’d like to make this using regular all-purpose flour, you can just add in a bit of cornstarch (add 2 tbsp cornstarch to the bottom of a measuring cup, and then filling the rest of the cup with all purpose flour; this will yield one cup of cake flour).  I also glazed the top with a little vegan dark chocolate “ganache;” I think it made this cake special enough for the holidays.

Oh, and thankfully, this was so incredibly fast and easy to make.  Just one bowl and about a half hour start to finish, including the bake time!  I still have some time for packing :)

Chocolate Olive Oil Cake with Dark Chocolate (vegan) Ganache

Cake:
1 1/2 cups cake flour (see above if you don’t have any on-hand!)
1/3 cup unsweetened cocoa powder
2 tsp. baking soda
1/2 tsp. salt
3/4 cup agave nectar
1 tsp. vanilla extract
1 cup strong coffee, at room temperature
2 tbsp. white wine vinegar
5 tbsp. olive oil
non-stick cooking spray
Ganache:
1/3 cup bittersweet chocolate (chips or chopped into small pieces)
2 tbsp. almond/soy milk

Preheat oven to 350.

In a large bowl, whisk together all dry ingredients.

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Add in all remaining ingredients and mix well until combined and thickened. 

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Pour the batter into an 8″ cake pan that’s been sprayed with non-stick cooking spray.   Bake for approximately 20 minutes, until the center is set.

Allow the cake to cool completely and invert onto a plate.  Place the bittersweet chocolate and almond/soy milk in a bowl, and microwave for 30 seconds.  Stir, and if necessary, microwave for additional 10 second intervals until the chocolate is smooth.  Don’t overheat the chocolate.  Place ganache in the center of the cake and using an offset spatula, spread the ganache over the top of the cake leaving a 1/2″ border.  Allow ganache to harden before slicing the cake.

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