Simply an awesome chocolatey sweet cake with dark deep flavors.
1/2C soy milk
2C chocolate chips
6T soy margarine
4T potato starch (or corn starch)
1t baking soda
1/2C soy milk.
Yes, there are two lines of soy milk, you use them at different times in the recipe.
Preheat your oven to 375F.
Melt the chocolate chips in a microwave oven, a good size pyrex bowl is needed here. Then add molasses and milk to melted chocolate, stirring until well combined. You can re-heat this mixture whenever you need more temp to melt the mixture together.
Add the margarine and stir until mixed in.
Add vanilla starch, mix well.
Now add the flour, baking soda, and the rest of the soy milk, mix until very smooth, without overmixing, yeah whatever that means.
Mixed means there are no lumps visible, but stop as soon as you reach this nirvanic moment.
Coat two 9″ round pans with coconut oil and flour, or margarine and corn meal, or crisco and old graham cracker crumbs, just make sure your cake wont stick to your pans, this actively bums out the process.
Put half of the batter in each pan and bake for 25-30 minutes, until the center of the cakes don’t stick to a stick thing being stuck in the middle.
I use a meat fork, imagine that.
Cool completely and remove cakes from pans.
Generous amounts of frosting are in order now.
This time I used peanut butter creamy frosting.marjarine softened, peanut butter and powdered sugar. But go with your heart, since it is inside near your stomach and knows whats what.