Chocolate Cake

YIELD: 1600g 1, 13" x 4" x 4" Pullman Loaf
MIXER SIZE: 5 QT

INGREDIENT

Tourlami All Purpose Butter
Melted & Cooled to Room Temp
Flax Meal
Water
Granulated Sugar
Vegan Mayonnaise
All-Purpose Flour
Valrhona Cocoa Powder
Diamond Crystal Kosher Salt
Baking Soda
Baking Powder
Unsweetened Soy Milk
White Vinegar
Brewed Coffee
Vanilla Extract

METHOD

  1. Melt Butter, cool to room temperature.

  2. Make flax egg by combing water and flax meal.

  3. Paddle butter and sugar until combined.

  4. Add in flax egg, mix until combined. 

  5. Add mayo, mix until combined.

  6. Sift dry, and alternate with wet- 4 additions of dry, 3 additions of wet ingredients.

BAKE

  • Loaf Cake: 300ºF · Low Fan · 60 minutes

  • Cake should be firm to the touch and come out clean with a cake tester

NOTES

  • Make sure that leavening agents are at the bottom of the sifted flour mix, so that they go into the batter towards the end of the mixing process. This will reduce tunneling.

  • Can make 8” rounds, at 550g per round - Bake 300ºF · 20 minutes.

  • Can make into full sheets, at 3,000g per sheet - Bake 300ºF · Low Fan · 16 minutes.

  • You can use organic granulated sugar (no need to process) with no difference in results.

  • Bake time and temperature are suggestions.

  • Optional: Roughly chop Valrhona 70% chocolate feves, and gently press on to the top of the loaf cake. 

GRAMS

110

6
35
350
110
350
105
4
10
7
225
5
260
30