05.11.2007 Chocolate Cake (with Sacher Torte variation and Chocolate Ganache)

After spending some time trying to replicate a non-vegan childhood favorite, I finally found a way to have my Sacher Torte and eat it too. The base recipe is for a plain 8-inch (20-cm) chocolate cake, although there’s nothing “plain” about it, but you will find a note at the bottom of this recipe on how to make the signature Austrian dessert out of it, the way I remember my mom making it. (It might not be the most authentic, but again, I love mom’s version of it!)
This cake tastes even better if you make it the day before enjoying it. If you want to layer it, simply double the recipe and bake it in two separate pans.

Non-stick cooking spray
1 cup (240 g) vanilla soy or other nondairy yogurt
1/2 cup (120 ml) canola oil
2 teaspoons pure vanilla extract
1 teaspoon pure chocolate extract, optional
1 1/4 cups (155 g) all-purpose flour
1 cup (120 g) powdered sugar
1/4 cup (20 g) unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) round cake pan with non-stick cooking spray.
In a large bowl, whisk soy yogurt, oil, and extracts.
Sift flour, sugar, cocoa powder, baking powder, and salt on top.
Fold dry ingredients into wet, being careful not to over mix.
Place batter in prepared pan.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Leave in pan for 1 hour on a cooling rack before attempting to remove. Chill overnight.

Yield: one 8-inch (20-cm) cake

Sacher Torte Variation:
Double the cake recipe, bake in two separate 8-inch (20-cm) round cake pans.
Spread 1/4 to 1/2 cup (80 to 160 g) all-fruit raspberry jam on one of the cakes, top with second cake.
Decorate with Chocolate Ganache:

1/2 cup (120 ml) plain soy or other nondairy milk
1 cup (176 g) nondairy semisweet chocolate chips
2 tablespoons (30 ml) pure maple syrup or (42 g) agave nectar

To make the ganache:
Scorch the milk in a small saucepan on medium-high heat. Remove from heat. Add chips, and stir until melted. Stir in maple syrup or agave nectar. Let cool outside of the fridge, to thicken just a bit.
Spread on top and sides of cake. Cool for several hours before serving.