Vegan Chocolate Cake

For the Cake:
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. oil or melted margarine
1 cup cold water
1/2 cup semisweet chocolate chips (optional)

For the Tofu Mousse:
1 package silken tofu (try Mori-Nu brand)
1/3 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1 cup chocolate chips, gently melted

For the Ganache:
1 cup chocolate chips
1/2 cup soy milk
2 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine), optional

For the Cake:
• Preheat the oven to 350°F.
• Using a fork, combine the flour, sugar, cocoa powder, and baking soda in a 9-inch square baking pan. Stir in the vanilla extract, vinegar, and oil or margarine.
• Add the water and mix well.
• If desired, top with the chocolate chips.
• Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool.

For the Tofu Mousse:
• In a food processor, blend the tofu until very smooth.
• Combine the tofu, sugar, salt, and vanilla and mix until smooth.
• Add the melted chocolate and stir until combined.

For the Ganache:
• In a double boiler, combine the chocolate chips, soy milk, and Earth Balance and slowly melt until smooth. Cool for 10 minutes.

To Assemble:
• Cut the cake in half, creating two layers. Frost the top of one layer with the tofu mousse. Top with the remaining layer.
• While the ganache is still warm and soft, pour over the cake. Let cool.

Note: An additional frosting can be made by beating 2 cups of Rich’s Nondairy Whipping Cream until stiff peaks form.

Makes 8 servings