Name: Chocolate Cake with Caramel and Espresso Icing
Yield: 1
Ingredients: 4 c. non-hydrogenated palm shortening -; 2 c. unbleached powdered sugar, sifted -; 1/2 c. agave nectar -; 1/2 c. safflower oil -; 1/4 c. chopped unsweetened chocolate -; 1/4 c. brewed dark-roast espresso -; 4 c. evaporated cane juice -; 1 c. water -; 1/2 c. agave nectar -; 1 c. coconut milk -; 1/4 c. non-hydrogenated palm oil shortening -; 1/2 tsp. sea salt -; 2 tsp. golden flaxseed meal -; 1 tbsp. plus 1 tsp. warm water -; 1 1/4 c. flour -; 3/4 c. evaporated cane juice -; 1/2 c. cocoa powder, sifted -; 1 tsp. baking soda -; 1 tsp. arrowroot -; 1/2 tsp. fine sea salt -; 1/2 tsp. ground cinnamon -; 1/4 tsp. ground nutmeg -; 1/4 tsp. ground chipotle peppers (cayenne or chili powder works well also) -; 1 c. vanilla soy or rice milk -; 1/3 c. safflower oil -; 1 tsp. balsamic vinegar -; 1/2 tbsp. vanilla bean paste (or ¾ tsp. vanilla extract) -

Chocolate Cake with Caramel and Espresso Icing

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate Cake with Caramel and Espresso Icing

1. 4 c. non-hydrogenated palm shortening -

2. 2 c. unbleached powdered sugar, sifted -

3. 1/2 c. agave nectar -

4. 1/2 c. safflower oil -

5. 1/4 c. chopped unsweetened chocolate -

6. 1/4 c. brewed dark-roast espresso -

7. 4 c. evaporated cane juice -

8. 1 c. water -

9. 1/2 c. agave nectar -

10. 1 c. coconut milk -

11. 1/4 c. non-hydrogenated palm oil shortening -

12. 1/2 tsp. sea salt -

13. 2 tsp. golden flaxseed meal -

14. 1 tbsp. plus 1 tsp. warm water -

15. 1 1/4 c. flour -

16. 3/4 c. evaporated cane juice -

17. 1/2 c. cocoa powder, sifted -

18. 1 tsp. baking soda -

19. 1 tsp. arrowroot -

20. 1/2 tsp. fine sea salt -

21. 1/2 tsp. ground cinnamon -

22. 1/4 tsp. ground nutmeg -

23. 1/4 tsp. ground chipotle peppers (cayenne or chili powder works well also) -

24. 1 c. vanilla soy or rice milk -

25. 1/3 c. safflower oil -

26. 1 tsp. balsamic vinegar -

27. 1/2 tbsp. vanilla bean paste (or ¾ tsp. vanilla extract) -

How to cook deliciously - Chocolate Cake with Caramel and Espresso Icing

1. Stage

To make the caramel sauce: Combine the evaporated cane juice, water, and agave in a medium saucepan. Stir lightly to incorporate. Make sure the sides of the pan are clean.

2. Stage

Place the pan over high heat and cook until the mixture boils and starts to caramelize, about 20 minutes. Do not stir. Right when it turns dark golden brown, remove from the heat. Sugar burns very easily at this stage, so watch carefully!

3. Stage

Immediately, but slowly, stir in the coconut milk and shortening. Stir in the sea salt and let cool completely before using. To store, refrigerate in an airtight container for up to 3 months.

4. Stage

To make the cake: Preheat the oven to 350 degrees F. Grease four 6-inch round cake pans by spreading non-hydrogenated palm oil with a pastry brush. Trace and cut out four 6-inch circles of parchment paper and place on the bottom of each greased pan.

5. Stage

In a small bowl, combine the flaxseed meal and warm water. Set aside.

6. Stage

In the bowl of a standing mixer with a paddle attachment, combine the dry ingredients. Mix on low speed until incorporated.

7. Stage

In a separate bowl, combine the wet ingredients. Add the flaxseed meal mixture.

8. Stage

With the mixer on medium speed, slowly add the wet ingredients to the dry ingredients. Scrape down the sides of the bowl and mix on medium-high until all the ingredients are incorporated and the batter is smooth, about 2 minutes.

9. Stage

Divide the batter among the cake pans and smooth the tops with a flat spatula or spoon.

10. Stage

Bake for 15 to 20 minutes, until a toothpick inserted into a cake comes out clean. If there is still batter on the toothpick, continue to bake for another 5 to 10 minutes. (Baking times will vary depending on your oven and the thickness and size of the cake layers.)

11. Stage

Let the cakes cool completely in the pans. Cover the pans tightly with plastic wrap and refrigerate preferably overnight, or for at least 1 hour. This will ensure the cakes set up properly and be much easier to work with.