Well kids, regular season hockey has come to an end. For me, this is it. It’s over. I’ll see my boys in the fall.
For others, like my friend Jen, the fun has just begun. Jen is a Vancouver Canucks fan…oh no…ugh…I just threw up in my mouth a little bit. Sorry. Anyway…
To me, it’s always sad when the playoffs roll around because it starts the official countdown to the end of hockey and the beginning of the painfully hot and sticky New York summer. Sadness starts to creep in. What will I watch in a couple of months? Baseball? Tennis? Ugh.
But I am glad that it’s not over yet. And to celebrate I’ve made some puck-shaped treats.
We can eat them while we watch the playoffs together. We can chuck them at the screen when the Sedins come into focus.
Makes 8 ding dongs.
- 4 ounces vegan dark chocolate, chopped
- 8 ounces Earth Balance
- 1 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups vegan granulated sugar
- 1/2 cup unsweetened almond milk
- 1 tablespoon distilled white vinegar
- 1/2 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 6 ounces vegan dark chocolate, chopped
- 1/2 cup soy creamer
- 1/8 cup Earth Balance, softened
- 1/8 cup vegan non-hydrogenated shortening
- 1 cup vegan confectioners’ sugar
- 1 1/2 tablespoons vanilla almond milk
- sprinkle of sea salt
- 1/2 teaspoon vanilla extract
Preheat your oven to 350 degrees fahrenheit.
To make the cake, start by melting the chocolate, Earth Balance and water together. You can use a double boiler, or you can be like me and just stick it all in the microwave.
While it cools, combine the flour, baking soda and sea salt in a separate bowl. Add the granulated sugar to the melted chocolate mixture and beat on low with a mixer until the ingredients are combined.
Add the almond milk, vinegar, applesauce and vanilla to the sugar and chocolate. Slowly add the dry ingredients to the wet ingredients, mixing on low-medium speed until combined. Pour into two round 8 x 8″ cake pans
and bake until a toothpick can be inserted and removed cleanly, approximately 30 minutes.
Allow the cakes to cool completely before moving on to the next step. Once cool, combine all of your shortening ingredients into a bowl and mix on low-medium speed until combined.
For the shortening, I used Spectrum Naturals Organic Shortening.
Remove the cakes from the pans and use a 3″ round cookie cutter to make your ding dongs. If you are like me and you don’t have a cookie cutter, just place something round on top of the cake and cut around it.
Like a hockey puck. Don’t freak out, I cleaned it before I used it and I put a parchment paper circle underneath it. I promise. And yes, the Kentucky Thoroughblades were a real team. My boyfriend played for them, although I didn’t know it at the time.
You’re going to have some cake pieces left over. They’d be great to roll into cake balls or to just shove directly into your mouth and the mouths of those you love.
Now that you have your cake circles cut out, use a sharp knife to cut a cone shape out of the center of each piece. Don’t throw the bits away, though. You’ll put them back in a second.
Spoon the filling into each of the cakes
and put the pieces that you cut out back where they came from.
Now it’s time for the ganache. Break up your chocolate pieces and throw them into a bowl. In a small pan, bring the soy creamer to a boil.
As soon as it begins to bubble, pour directly on top of the chocolate and stir.
Allow the ganache to cool for 5 minutes. The longer it cools, the thicker it becomes, so don’t forget about it.
Use a brush to paint each cake with the ganache.
Looking good! Wait 30 minutes so the ganache can set, and then eat!