Sometimes I see a recipe for a cake and I think, “no freaking way.”
That’s how I felt about this monster.
I even asked the Magic 8 Ball that my super cool aunt gave me for Christmas if it thought I could handle this cake.
Whatever. I made it anyway.
Magic 8 Ball, you’re such a fool sometimes.
I promise that this cake is not difficult to make.
Time consuming? Yes. But that’s only because my oven is so small.
But difficult? Nope, not at all.
You can make this cake. I promise.
- Earth Balance (for the pans, not the cake)
- 4 1/2 cups all-purpose flour
- 3 cups vegan refined sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup apple sauce
- 3 cups soy milk
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 2 tablespoons distilled white vinegar
- 3 1/2 cups vegan semi sweet chocolate chips
- 3 1/2 cups plain soy milk
- 3 1/2 tablespoons maple syrup
If you count the layers in the photos, you’ll see that I made a 12 layer cake. Ugh.
See, it was supposed to be a 14 layer cake. I made 14 cakes. But then I ran out of frosting, and I ran out of the ingredients to make more frosting. D’oh!
So here is the recipe for a 14 layer cake. It will look even more beautiful than my 12 layer cake. You can do it.
You will need parchment paper and 14 round aluminum tins, around 8″ diameter (or cake pans, if you happen to have that many) to make this cake. It also helps to have a cake board, wire rack and baking sheet. You can get through it without those three items, though. It will just be a little bit messier in the end.
Start by tearing out 14 sheets of parchment paper. Take one of your tins and trace the bottom of it onto one sheet of parchment paper.
With the traced sheet on top, staple all 14 sheets together or just have someone hold them in place, and use scissors to cut out 14 lovely circles.
Grease the bottoms and sides of your tins with Earth Balance, stick the parchment circles inside, and you’re all set.
Now let’s bake!
In one bowl, whisk together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the vegetable oil, apple sauce, soy milk, vanilla extract and almond extract.
Combine the wet and dry ingredients and mix with a hand mixer on low for 1 minute or until batter is well blended. Add in the distilled white vinegar and stir 10 strokes by hand.
Pour 2/3 cups of the batter into each of the 14 pans.
Spread the batter around with a spoon or spatula so that it’s distributed as evenly as possible.
Place as many pans as you can in the oven for 12 minutes. Of course, oven temperatures vary, so keep a close eye on the cakes since they’re thin and they’ll burn quickly.
Once done, remove the finished cakes and stick the next batch in the oven. Repeat until all 14 cakes are done. I was able to bake two at a time in my little oven, but a full size oven should fit one or two more.
When the last cake is done, whip up the ganache.
In a medium sauce pan, bring the soy milk to a boil. Lower the heat to simmer, pour in the chocolate chips and maple syrup, and stir continuously for 1.5 minutes.
Remove from heat and continue to stir for another 30 seconds.
Now it’s time for the fun part!
Remove one layer of cake from a tin and place on a cake board. Stack your wire rack on top of a sheet pan, and place the cake board with cake on top of the rack. Plop a couple spoonfuls of ganache on top of the first layer, spread it around allowing it to drip down over the sides, and then place your second layer of cake on top. Don’t stress too much over spreading the ganache out perfectly. It will all even itself out in the end. Trust me.
If you want, transfer the cake to a stand at this point. Or just leave it on the cake board. Whatever makes you smile.
This cake is meant to look homemade, purposely sloppy and oh so delicious!
I asked Magic 8 Ball if perhaps it regretted telling me that I couldn’t make this cake.
Thanks, 8 Ball. I knew you’d come around.