Chocolate Cake with Chocolate Tofu Filling

Introduction

You make the cake batter by whisking water, oil, vanilla, and vinegar into the dry ingredients, then use a blended chocolate-tofu filling to turn it into a chilled layer cake. The result is a soft cocoa cake with a mousse-like center, and it works well when you need a make-ahead dessert that slices cleanly after chilling.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 16

Ingredients

Cake

• 1½ cups (200 g / 7.1 oz) unbleached white flour
• ⅓ cup (40 g / 1.4 oz) unsweetened baking cocoa powder
• 1 teaspoon baking powder
• 1 cup (225 g / 7.9 oz) unrefined sugar
• 1¼ cups (300 ml / 10 oz) water
• ¼ cup (60 ml / 2 fl oz) vegetable oil
• 2 teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 2 tablespoons vinegar (plain red, plain white or rice vinegar)
• 1 pinch of shredded coconut

Chocolate tofu filling

• 6 oz chocolate chips
• 6 oz tofu
• ½ tablespoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Chocolate walnut sauce topping (optional)

• ¼ cup (60 g / 2.1 oz) margarine
• ¼ cup (30 g / 1.1 oz) cocoa powder or carob powder
• 4 tablespoons soy milk
• 5/6 cup (180 g / 6.3 oz) sugar (preferably unrefined)
• ⅓ cup (75 g / 2.6 oz) packed unrefined sugar
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• ½ cup (40 g / 1.4 oz) walnuts (optional)

Instructions

Cake

1. Preheat oven to 375°F (190°C).
2. In bowl combine flour, cocoa, baking soda, salt and sugar.
3. In another bowl combine water, oil, and the 2 teaspoons of vanilla.
4. Pour liquid into dry ingredients, then whisk with fork.
5. Add vinegar and stir. You'll see bubbles when the acidic vinegar reacts with the basic baking soda!
6. Pour into baking dishes, and bake for 25-30 minutes.
7. Remove from oven and let cool completely.

Chocolate tofu filling

1. Melt the chocolate chips.
2. Combine the tofu, ½ tablespoon vanilla powder (use half this amount if you prefer less rich vanilla flavor), and melted chocolate chips in a blender. Blend until creamy.
3. Cut the top of the cake off and set the top aside. Pour the chocolate tofu mousse on the bottom half of the cake. Replace the top half.
4. Refrigerate until mousse thickens.

Chocolate walnut sauce topping (optional)

1. In a saucepan combine everything but vanilla powder (use half this amount if you prefer less rich vanilla flavor). Bring to boil, stirring constantly.
2. Boil 1 minute, stir to cool, then add vanilla powder (use half this amount if you prefer less rich vanilla flavor).
3. Pour over the top of the chocolate mousse cake.
4. Garnish with coconut.

Variations

• Use carob powder instead of cocoa powder in the chocolate walnut sauce topping if you want a milder, less bitter finish.
• Omit the walnuts in the topping for a smoother sauce that slices more cleanly.
• Skip the chocolate walnut sauce topping entirely if you want the cake to read more like a filled snack cake than a layered dessert.
• Use rice vinegar instead of plain red or plain white vinegar for a slightly softer acidity in the cake batter.
• Use darker chocolate chips in the chocolate tofu filling if you want the center less sweet and more firm after chilling.

Tips for Success

• Let the cake cool completely before adding the chocolate tofu filling or the mousse will loosen instead of setting.
• After you add the vinegar, stir just until combined; the bubbling is the reaction you want, and overmixing can make the cake tougher.
• Blend the tofu, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and melted chocolate chips until fully smooth so the filling sets with a mousse-like texture instead of a grainy one.
• Check the cake near the 25-minute mark; pull it when the center is set and the top springs back lightly.
• Boil the topping for only 1 minute as written, then cool slightly before adding vanilla powder (use half this amount if you prefer less rich vanilla flavor) so the sauce thickens without turning grainy.

Storage and Reheating

Store the assembled cake covered in the refrigerator, either in a cake carrier or in an airtight container, for up to 4 days. For longer storage, freeze individual slices wrapped tightly and placed in a freezer-safe container for up to 1 month.

Do not reheat this cake. The chocolate tofu filling holds best when served cold or after 15 to 20 minutes at room temperature; thaw frozen slices overnight in the fridge before serving.

FAQ

Can you make this cake a day ahead?

Yes. In fact, the filling sets more firmly after several hours in the refrigerator, so overnight chilling improves slicing.

What kind of tofu works best for the chocolate tofu filling?

A soft or silken-style tofu blends most smoothly and gives you a mousse-like center. Firmer tofu can work, but the filling will be denser unless you blend it very thoroughly.

Do you need the chocolate walnut sauce topping?

No. The cake and chocolate tofu filling stand on their own, and skipping the topping gives you a lighter, less sweet dessert.

Can you use rice vinegar instead of plain red or plain white vinegar?

Yes. Rice vinegar is listed as an option and will still provide the acidity needed in the batter without changing the cake structure.