Would chocolate cake be as good without a layer of chocolate frosting?
ILLUSTRATION: NEVERNE K. COVINGTON
For some people — OK, maybe a lot of people — the idea of tofu chocolate frosting is too far out there. Well believe it or not, the idea works. Try our silken tofu chocolate frosting recipe and you'll see.
Double this recipe if you're making a two-layer cake.
1/4 package (10.5-ounce) firm silken tofu, "lite" or regular Mori-Nu brand
1/2 teaspoon vanilla
3/4 cup chocolate chips (I use Sunspire non-dairy chocolate chips.)
1/4 cup real maple syrup
Place the tofu and vanilla in a food processor and blend.
In a double boiler, melt the chocolate chips and maple syrup, stirring occasionally. (You could, instead, use a glass measuring cup in a pan of water, or microwave the measuring cup for one to two minutes). When the chips have fully melted, pour into the tofu mixture. Blend until smooth. Pour into a bowl or the glass measuring cup and refrigerate until you have a cake or other baked goods in need of frosting. If you're decorating with raspberries, place them one by one on the outside edge of the cake after it's frosted.
Any leftover frosting can be heated later in the microwave for a hot fudge sundae on frozen yogurt.
Want more chocolate recipes? Have a look at "For Love of Chocolate"