CHOCOLATE MOCHA CAKES

CHOCOLATE MOCHA CAKES

BY Julie Hasson of Every Day Dish TV

INGREDIENTS:

CHOCOLATE MOCHA CAKE

1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch cocoa powder
1 cup Wholesome Organic Fair Trade Dark Brown Sugar
1/4 cup Wholesome Organic Fair Trade Cane Sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup Fair Trade coffee, strong
2/3 cup hemp, soy or almond milk
1/3 cup canola or vegetable oil
1 tbsp dark rum, optional
1 tsp pure vanilla extract

CHOCOLATE GANACHE

3/4 cup semisweet Fair Trade chocolate chips
1/4 cup soymilk or almond milk
1 tbsp dark rum, optional

DIRECTIONS:

CHOCOLATE MOCHA CAKE

Step 1

Preheat the oven to 350°F.

Step 2

Grease mini-heart or bundt pan. In a large bowl, whisk together flour, cocoa powder, organic dark brown sugar, organic sugar, baking powder, baking soda and salt. Whisk until well mixed and there are no clumps.

Step 3

Add the coffee, milk, oil, rum and vanilla to the flour mixture, whisking mixture just until smooth.

Step 4

Scoop the batter into the prepared pan. Bake the cake in preheated oven for 30 minutes or until a tester inserted in center comes out clean.

Step 5

Let the cakes cool for 15 minutes and then remove from the pan. Transfer cakes to a rack to finish cooling completely.

If desired, frost cakes when cool.

CHOCOLATE GANACHE

Step 1

In a microwave safe bowl, combine the chocolate chips, soy milk and rum. Microwave for 30 seconds.

Step 2

Remove from oven and stir mixture until smooth. If necessary, microwave mixture for another 10 seconds or so, but do not overheat (chocolate will burn).

Step 3

Spread or drizzle warm ganache over cakes.