Vegan chocolate cake

VEGAN CHOCOLATE CAKE VEGAN CHOCOLATE CAKE WITH CREAMY CHOCOLATE FROSTING recipe from Cook’s Illustrated Magazine (preparation 3 hours, 1 hour active) For the Cake: 1 1/2 cups natural large crystal cane sugar=20 (testers prefer Sugar in the Raw) 2 1/2 cups all-purpose flour 1/2 cup oat flour 2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup Dutch-processed cocoa=20 (testers preferred SchaffenBerger Natural Cocoa Powder 1/2 cup natural cocoa 1 1/2 ounces unsweetened chocolate, chopped 1 cup hot brewed coffee=20 1 cup light coconut milk 2 teaspoons cider or white wine vinegar 1 1/2 teaspoon vanilla extract 3/4 vegan butter substitute For the Frosting: Two 10 ounces packages vegan or other semi-sweet chocolate chips = (testers used Tropical Source) 1/2 cup hot brewed coffee 1/2 cup light coconut milk 4 ounces silken tofu=20 To make the cake: Adjust the oven rack to middle position and heat oven to 350=A2=AAF. = Spray two 9-inch round cake pans with non-stick cooking spray; set aside. Process sugar in a food processor to a fine powder, 30 to 40 seconds. = Sift sugars, flours, baking soda and salt into a large bowl, then whisk to combine. Combine cocoas and chocolate in a large bowl and cover with hot coffee; whisk until smooth. Combine coconut milk, vinegar and vanilla in large measuring cup. Place vegan butter-coconut mixture in two additions, whisking until smooth = after each. Add vegan butter-coconut milk mixture to the chocolate mixture and whisk = to combine, then add this mixture to the dry ingredient and fold gently = with a rubber spatula until just incorporated and no streaks of flour remain. Divide batter evenly between cake pans and bake until toothpick inserted = in center in center comes out clean, 20 to 30 minutes, switching position = of and rotating pans after 12 minutes. Cool cakes in pans on wire rack to = room temperature, about 2 hours. To make the Frosting: Place chocolate chips in a medium bowl set over a saucepan of barely simmering water. Pour hot coffee and boiling water over chips, then = whisk until smooth. Whisk in coconut milk until incorporated. Process chocolate mixture and tofu in food processor until smooth and combined, 10 to 15 seconds, scraping down bowl once or twice. Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until cool and texture resembles firm cream cheese, 1 to 1 = 1/2 hours. (If mixture has chilled for longer and is very stiff, let stand = at room temperature for 1 hour.) To assemble invert cakes from their pans. Spread a dab of frosting in center of cardboard round cut slightly larger than a cake. Place one = cake, centered on the cardboard round. The frosting helps to hold it in place. Using an icing spatula, spread about 1 cup frosting evenly onto the top = of the first cake. Place the second cake on top of frosted bottom layer = and spread about 1 cup frosting on top. Cover sides of cake with remaining frosting. ——————–