This delicious cake is sure to satisfy the die-hard chocoholic, but with out refined sugar and less fat. To melt chocolate, place in the top of a double boiler over barely simmering water and stir with a wooden spoon periodically...
Ingredients
1 cup pureed silken tofu
1 cup maple syrup (Grade A will produce less of a pronounced maple flavor, while Grade B will provide more nutrients).
3/4 cup brewed espresso or strong coffee
1/4 cup ice-cold water
2 Tbs. dark rum
1 tsp. vanilla extract
1 1/4 cup whole wheat pastry flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp baking soda
Rum Syrup
1/4 cup of maple syrup, honey or agave nectar
1/4 cup brewed espresso
3 Tbs dark rum
Chocolate Rum frosting
10 1/2 oz. soft (silken is not firm enough) tofu
2 Tbs. dark rum
1 tsp. vanilla extract
6 oz semi-sweet chocolate, melted and cooled slightly
Directions
Preheat oven to 350. Grease two 8-inch round cake pans. Dust with flour, shaking out excess.
In a large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth.
In another large bowl, sift together flour, cocoa, baking powder and baking soda. Add flour mixture to tofu mixture and mix until smooth. Using an electric hand mixer will produce the best result here. Divide batter between greased and floured pans.
Bake until cakes are springy to the touch and a toothpick inserted in the center comes out clean, about 15 minutes. Cool pans on wire racks 10 minutes. Turn cakes onto wire racks to cool completely.
Make rum syrup: In a small saucepan stir all syrup ingredients together. Stir over low heat about 3 minutes. Using a pastry brush, spread warm syrup over top of cakes.
Make frosting: In a blender or food processor, combine all ingredients until smooth. Place one cake layer on serving plate. Spread with half the frosting. Top with the second layer. Spread top and sides with remaining frosting. Garnish with chocolate curls peeled with a vegetable peeler if desired.
