Mollie & bPaulie's Wedding Cake

Mollie & bPaulie's Wedding Cake
Many Thanks to Rosie for decorating the buh jeepers out of that !!!

Thursday, December 1, 2011

Sooooo Good! I Have to Brag About It Again!

The Gateau Chateau has grown, and branched out into a new realm, with the conception of it's latest feat; The Bark and Briars Bakery and Earthly Delights, hosted by TwigsAndLeavesEater.BlogSpot.Com
Twigs And Leaves Eater explores the ideas of Veganism and Gluten-Free preparation of meals, and treats.
Of course, Veganism is a drastic lifestyle change from omnivorism, and is not suggested for all, but some of the recipes we create are really worth trying out, and I encourage all of you to do so.
Last night, Amy & I decided to invent our own version of a Vegan Gluten- Free Chocolate Mint Cake, and it was Out of This World.
I feel that it is worthy of being repeated here on Gateau Chateau.
I will give you the substitutions, for Milk, Egg, and Cream Cheese at the end, if you feel that you can't do without them.

Here is the entire blog entry:

Wednesday, November 30, 2011 The Gateau Chateau is proud to announce the opening of it's newest endeavor,
The Bark and Briars Bakery and Earthly Delights. At Bark & Briars, we are a strictly vegan, and health conscious kitchen, designed to cater to fat kids trying to lose a few pounds, and their Gluten Free spouses.
In honor of our Grand Opening, Amy & I traveled all the way to South America, to investigate the Andes mountains (aka Mitchell Ave. Kroger)and discover the secret behind their wonderful mints. Without any luck finding them, we decided to invent our own.

Homemade Peppermint Patties
Melted Semi sweet vegan chocolate chips
1/2 C. Mint "butter"cream icing ---- recipe to follow, in Mint Chocolate Cake

Place melted chocolate in icing/pastry bag.
Using half of the chocolate, make small flat discs of chocolate on aluminum foil.
refrigerate until hardened.
In another icing bag use 1/2 c.Mint Buttercream Icing. Pipe into center of chocolate discs.
Using the remaining half of the melted chocolate, cover icing so that chocolate covers icing filling.
Freeze until firm.
Mint Chocolate Cake aka Andes Mint Cake, Thin Mint Cake
1 box Hodgson Mills Gluten Free Chocolate Cake mix.
(any vegan chocolate cake recipe will work. We have found that when baking gluten free, nothing compares to Hodgson Mills cake mixes)
---- Ignore directions on Box----
1/2 c. softened Earth Balance vegan butter
1/4 c. canola oil
1 1/2 c. SO Delicious Chocolate Mint Coconut Milk
3 TBS. Golden Flax Meal
9 TBS. Water
1 TBS. Pure Peppermint Extract

Preheat oven to 350 degrees
Grease two 8 inch round cake pans with canola oil & cocoa powder.
Mix Flaxmeal & Water till smooth & set aside

Blend Cake Mix, Earth Balance, Canola Oil, Coconut Milk, and Peppermint together with electric mixer until incorporated.
Add Flax mixture (consistency, will be similar to egg whites)

Batter will be thick like brownie batter.

Pour evenly into two 8 inch cake pans.
Bake at 350 degrees for 18-20 minutes or until inserted toothpick comes out clean.

Mint "Butter"Cream Icing.
1 tub Tofutti non dairy cream cheese
3/4 c. Earth Balance
3-4 c. powdered sugar- use your best judgement
2 TBS. Pure Peppermint Extract
5 drops green food coloring (for that real Andes mint feel)

Blend Tofutti & Earth Balance together until smooth.
Add Powdered sugar, a little at a time until smooth.
Add in Peppermint Extract & food coloring until well incorporated.

Reserve 1/2 c. for Peppermint Patties.

Chocolate Ganache
12 oz. pkg semi sweet vegan chocolate chips
3-4 TBS. So Delicious Mint Chocolate Coconut Milk
1 to 2 tsp. Pure Peppermint Extract.
Melt chocolate chips in double boiler. Gradually whisk in coconut milk.
Mixture will get curdly, but as you whisk, the heating will make it shiny & smooth.
Add Peppermint to taste.

Cake Assembly:
After removing cake from oven, let cool 10 minutes in pan.
Remove cakes from pans & let cool completely on cooling racks.

Once cakes are cool. Spread Mint Buttercream Icing between layers.
Place top layer, on cake.
Freeze 30 minutes.
Meanwhile let Ganache cool, a bit.
Remove cake from freezer and ice the surface of cake ,as you normally would, with the Ganache.
Garnish with homemade peppermint patties.
Posted by Gateau Chateau at 9:44 PM 0 comments Email ThisBlogThis!Share to TwitterShare to Facebook
Peppermint Patties: Any Semi Sweet Chocolate Chip will do.

Mint Chocolate Cake:
Any Box Chocolate Cake will work as well.
Earth Balance, is simply margarine without milk fat added, so any Butter or margarine will work.
I suggest sticking with SO Delicious Chocolate Mint Coconut Milk, for the flavoring.
3 Eggs, substituted for 3 TBS Flax Meal, and 9 TBS water.

Mint "Butter"Cream Icing
Substitute 1 block Cream Cheese, for Tofutti Cream Cheese(which is really creamed tofu)
Substitute Butter or Margarine for Earth Balance.

Regular Semi Sweet Chocolate Chips are fine.
Once again, I suggest sticking with the So Delicious, to keep flavors consistent.

No comments:

Post a Comment