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Double Chocolate Layer Cake

Courtesy of Chef Ann Gentry

You can turn this decadent double-layer cake into a four-layer cake by cutting each cake horizontally in half with a serrated knife. Use raspberry preserves to fill the extra layers.

For the Cake:
3 cups barley flour
3/4 cup unsweetened cocoa powder
1/4 cup instant decaffeinated coffee powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. sea salt
2 cups plain soy milk
1 1/2 cups pure maple syrup
3/4 cup canola oil
1 Tbsp. apple cider vinegar
1 1/2 tsp. vanilla extract

• Preheat the oven to 325°F. Lightly oil 2 9-inch cake pans with 1 1/2-inch-high sides. Line the bottoms with parchment paper. Lightly oil the paper.
• Whisk the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Using an electric mixer, beat the soy milk, maple syrup, oil, vinegar, and vanilla in a large bowl. Mix in the flour mixture until just blended.
• Pour into the prepared pans, dividing equally. Bake for 40 minutes, or until a toothpick inserted into the center of each cake comes out clean and the cakes begin to pull away from the sides of the pans. Cool in the pans on cooling racks for 20 minutes. Turn out onto the racks and cool completely.

For the Frosting:
2 12.3-oz. containers vacuum-packed extra-firm silken tofu (try Mori-Nu brand)
1 cup unsweetened cocoa powder
1/3 cup agave nectar
2 tsp. vanilla extract
2 cups semisweet chocolate chips

• Blend the tofu, cocoa powder, agave nectar, and vanilla in a food processor until smooth and creamy. Set aside.
• Stir the chocolate chips in a large metal bowl set over a saucepan of simmering water until melted.
• With the food processor running, blend the melted chocolate into the tofu mixture. Transfer to a bowl. Cover and refrigerate for 2 hours, or just until firm enough to spread.

Makes 8 to 10 servings Reprinted with permission from The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian by Ann Gentry.