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This superb cake offers rich, chocolaty flavor in every bite, but with surprisingly little fat and few calories. To melt chocolate, place it in the top of a double boiler over barely simmering water. When its halfway melted, remove the top of the pan from the heat and stir until smooth.
Preheat oven to 350F. Grease two 8-inch round cake pans. Dust with flour, shaking out excess.
In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth.
In another large bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add flour mixture to tofu mixture and mix until smooth. Divide batter between prepared pans.
Bake until cakes are springy to the touch, about 15 minutes. Cool in pans on wire racks 10 minutes. Turn cakes out onto racks to cool completely.
Make rum syrup: In small saucepan, stir together all ingredients. Heat over low heat 3 minutes. Using pastry brush, spread warm syrup over top of cakes.
Make frosting: In blender or food processor, combine all ingredients until smooth. Place 1 cake layer on serving plate. Spread with half the frosting. Top with second layer. Spread top and sides with remaining frosting. Garnish with chocolate curls if desired.
- Calories 262
- Carbohydrate Content 45 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 3 g
- Sodium Content 185 mg
- Sugar Content 0 g