Wednesday, September 23, 2009
Goodbye Stacey and John!
On Saturday, we had a small party to say goodbye to Stacey and John before they move to Kansas. Homemade pizza and vegan chocolate cake were consumed and greatly enjoyed by all. Trivial Pursuit was played, and won by Julie, Jesse, Miles and Lily (not really fair, since their team had the most people on it). Miikka behaved, for the most part. It was a great evening, and we are going to miss John and Stacey.
Here is the recipe for the vegan chocolate cake, from Moosewood Restaurant New Classics
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or chilled brewed coffee (I've never used coffee, but it might be good)
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
Preheat the oven to 375. Generously oil 2 8 inch square or round baking pans and dust with a little sifted cocoa.
In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar. In another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Without wasting any time, pour the batter into the prepared baking pans.
Bake for 25-30 minutes. Serve the cake right from the pan, or cool and cover with a glaze/frosting of your choice.
1/3 cup plus 1/4 cup raspberry fruit spread or jam
1 1/2 cups semi-sweet chocolate chips
1 tablespoon water
In a double boiler or small heavy saucepan on medium heat, melt 1/3 cup of the fruit spread with the chocolate chips and blend thoroughly. In another small saucepan or bowl for the microwave, mix 1/4 cup of the fruit spread with the water and warm until the jam liquifies. Brush the liquid fruit spread over the top of the bottom layer, then put the second layer on top and pour the chocolate glaze over the cake.