Chocoholic: Vegan Chocolate Fantasy Cake

Today is my brother's 30th birthday.  He hasn't been a huge fan of Vegan cuisine, saying everything tastes "healthy."  The one recipe that has received his approval is for Vegan fettuccini alfredo, which I make chock full of delicious but healthy fats.  His birthday cake needed to be the richest most decadent recipe I could construct, without using any animal products.

When I think of rich desserts, my mind wanders to Max's Opera Cafe, winner of the most gluttonous desserts I've ever ordered.  One such dessert is the Max's Fantasy Torte, with it's rich chocolate cake, cloud-like chocolate mousse, and luscious cheesecake layers all covered in thick chocolate ganache.   This would be perfect for my brother, so I set out to Veganize this monstrous recipe.

I've been meaning to try out a Vegan cheesecake recipe and this cake gave me the perfect opportunity.  There are two versions of Vegan cheesecake I have found: baked and raw.  I decided on the latter because it meant less time at the oven, and because it is much more natural.  Baked Vegan cheesecake recipes that call for cream cheese and sour cream substitutes are full of transfats and I try my best to stay away from those foods.

Cafe Gratitude in San Francisco is a wonderful Raw Vegan establishment and they serve the most sinfully delicious raw "cheesecakes".  I was able to get my hands on one of their recipes, but it calls for Irish Moss, an ingredient I don't have experience cooking with.  There are a few recipes for raw cheesecake online that utilize coconut oil, so I decided to give one a try.  It was quite easy to make with only a handful of ingredients, but the end product does taste coconut-y.

I wouldn't say the coconut ruined the flavor of the cake.  Rather, it was a nice surprise.  My family said the cake tasted like an Almond Joy bar.  When I find the time, I will have to give the Cafe Gratitude recipe a try, and will update the Vegan Fantasy cake.  BTW, my brother enjoyed his birthday cake, but who wouldn't enjoy eating chocolate 3 different ways plus cheesecake?  For any of you self-confessed chocoholics out there, give this recipe a try.  You won't be disappointed.

Vegan Chocolate Fantasy Cake

Chocolate Cake Layer

Dry Ingredients: 1 1/4 cup Whole Wheat Pastry Flour 1/4 cup + 2 tbs Cocoa Powder 1 tbs Corn Starch 1 tsp Baking Soda 1/2 tsp Baking Powder 1/2 tsp Salt

Wet Ingredients: 2 tbs Soy Milk + 1 1/2 tsp Apple Cider Vinegar 1 1/2 tsp Ener-G Egg Replacer + 2 tbs Water 2 tbs Earth Balance 3/4 cup + 2 tbs Sugar 1/3 cup Canola Oil 1 cup Water 2 tbs Apple Sauce 1 tsp Vanilla Extract

Preheat oven to 320ºF.  Add vinegar to soy milk and reserve.  Stir egg replacer and 2 tbs water, reserve.  Sift together dry ingredients into a medium sized bowl.

Using an electric hand mixer, cream margarine in a large bowl.  Mix in sugar and oil to margarine.  Add egg replacer mixture, water, apple sauce, and vanilla to combine until smooth.  Fold in dry ingredients.  Lastly, fold in soy milk and vinegar mixture.  Pour into a 9-inch springform pan and bake for 27-35 minutes, or until a toothpick inserted in the middle comes out clean.  Allow cake to cool. 

Chocolate Mousse Layer

(Adapted from Vegan Chocolate Mousse by Steph Davis)

1 box Firm Silken Tofu
10 oz Vegan Chocolate Chips, melted in double boiler
3 tbs Agave Nectar
1 tsp Vanilla Extract

Blend all ingredients in a blender until smooth.  Pour into a medium sized bowl and cover with plastic wrap.  Chill in the refrigerator until set (1-2 hours).  After chilling, beat with an electric mixer to loosen and to fluff until paler in color (4-5 minutes).  Evenly spread half of the mousse over cooled cake and chill in the freezer to set while preparing cheesecake layer.  Store remaining mousse in the refrigerator to use as frosting. 

Cashew Cheesecake Layer

(Adapted from Raw Cashew Cheesecake by Whole Family Fare)

3 cups Raw Cashews (soaked overnight, drained and patted dry)
2/3 cup Agave Nectar
1/3 cup Lemon Juice, freshly squeezed
1/3 cup Water
2/3 cup Extra Virgin Coconut Oil
2 tsp Vanilla Extract
Optional: 2 oz Vegan Cookie or Biscuit, processed to fine crumb (I used Trader Joe's Bistro Biscuits)

In a strong blender or food processor, blend cashews, agave, lemon juice, water and vanilla.  Slowly drizzle in coconut oil while blender is running until thoroughly combined and smooth.  Pour and evenly spread over chilled chocolate mousse layer and sprinkle cookie crumbs on top, if using.  Allow to set in freezer for 4 hours or overnight.  Invert onto a cake circle or cake plate, and frost with remaining chocolate mousse.  Store cake in refrigerator while preparing ganache. 

Chocolate Ganache 

6 oz Vegan Chocolate Chips
1/4 cup Soy Creamer
1 tbs Earth Balance Vegan Margarine 

Place all ingredients in a double boiler, and melt over low heat constantly stirring until thoroughly combined.  Pour over chilled frosted cake.  Allow to set in refrigerator (10-15 min).