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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Chocolate Layer Cake with Peanut Butter Filling

Chocolate and Peanut Butter – a perfect combination. What could be better – and it’s all Vegan.

Photo 2012-09-29 5 25 31 PMPhoto 2012-09-29 5 27 57 PM

Chocolate Layer Cake with Peanut Butter Filling
Everything Vegan – Vegetarian Times Magazine’s Cookbook

Cake:
3 cups all-purpose flour
2 cups cane sugar
6 tbsp unsweetened cocoa powder
2 tsp baking soda
1 tsp fine sea salt
3/4 cup vegetable oil
2 tbsp white vinegar
2 tsp pure vanilla extract

Icing:
1 lb confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/2 cup non-hydrogenated vegetable shortening
1 tsp pure vanilla extract

Filling:
4 oz creamy peanut butter
4 oz firm silken tofu, drained
1/2 cup confectioners’ sugar
1 1/2 tsp pure vanilla extract
Cake:
1. preheat oven 350 degrees F., coat 2 8” round cake pans with cooking spray
2. Sift flour, sugar and cocoa, baking soda and salt into a large bowl.
3. Whisk the oil, vinegar, vanilla and 2 cups water together in a medium bowl.
4. Fold the wet into the dry, pour into the two prepared cake pans.
5. Bake for 40 minutes (check that a toothpick comes out clean)
6. Cool in pans 20 minutes.
Icing:
1. Sift sugar and cocoa together in a bowl.
2. Add shortening and mix on low with an electric mixer 1 minute.
3. Add 2/3 cup boiling water and vanilla and beat until smooth. Let cool 20 minutes.

Filling:
1. Purée peanut butter and tofu in blender until smooth.
2. Add sugar, slowly and add vanilla blend until smooth.
3. Cool in fridge until firm enough to spread.

Assembly:
1. Place on cake layer on plate, top with filling.
2. Add second cake layer and spread icing on top and sides as desired.
3. Refrigerate until ready to serve.

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