Along with my food mixer the most used piece of kitchen equipment would be the food processor. It gets used for making crackers, pastry, chopping vegetables, hummus (lots of hummus…plain, sundried tomato, olive, lemon & coriander, carrot) and cake. The food processor is in it’s death throws at the moment and it’s incapable of even pureeing a soft chickpea but it can still handle a cake batter.
This is the cake which was supposed to feature in a ‘one recipe three ways’, which I did during vegan Bake Month, but got shelved after the dog broke into the kitchen and devoured the lot resulting in a dash to the the vets to induce vomiting before his kidneys packed in (because dogs and chocolate don’t mix). Suffice to say after that I had no inclination to whip it up again. Enough time has passed now to give it another go.
(I have blogged about this very same chocolate cake already but I’m including the recipe this time)
Rich Chocolate Cake (adapted from a Nigella Lawson recipe)
Heat the oven to 180c. Grease and line two 8 inch cake tins.
250g plain flour
100g light muscovado sugar
100g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g cocoa powder
1 teaspoon coffee granules
150ml plus 2 tablespoons plain unsweetened soya yogurt
Put everything in the food processor and process until a thick batter.
Divide between the 2 cake tins.
Bake for 25- 35 minutes
Cool and then ice as desired