Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Fudge | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- CAKE
- 8 oz Tofu
- 2 cup Granular sweetener
- -- (such as Sucanat)
- 3/4 cup Oil
- 1 cup Water
- 1 tbsp Vanilla extract
- 2 cup All-purpose flour
- 3/4 cup Cocoa powder
- 2 tsp Ground cinnamon
- 1 tsp Baking soda
- 1 tsp Cream of tartar
- MOCHA FUDGE GLAZE
- 1/4 cup Margarine or oil
- 1/4 cup Cocoa powder
- 3 tbsp Water
- 1 tsp Instant espresso powder
- 1 1/2 cup Granular sweetener
- 1 tsp Vanilla extract
- Ground cinnamon for garnish
- =
Directions
1 For cake: preheat oven to 350°F.
2 Oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa powder.
3 Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like.
4 Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup.
5 (don"t worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added).
6 Add oil, water and vanilla to tofu mixture, beating until thoroughly combined.
7 Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder.
8 Blend sifted dry ingredients into liquid mixture.
9 Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes.
10 Transfer to rack and cool completely.
11 Glaze: in a small saucepan, combine all ingredients.
12 Cook and stir over medium heat until mixture is shiny and completely smooth.
13 Let mixture come to a boil, then immediately remove from heat.
14 Let cool 10 minutes.
15 Stir vigorously before using.
16 To assemble cake: remove sides from pan.
17 If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze.
18 Remove pan bottom from cake.
19 Pour glaze evenly over top of cake, allowing some to drip down sides also.
20 Use a knife or spatula to spread glaze around sides.
21 Transfer to serving platter.
22 Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired.
23 Variation: a mixture of chopped toasted nuts and ground cinnamon may be pressed onto sides of freshly glazed cake instead of sprinkling plain cinnamon over top.