Midol is said to be Vegan (I'll have to research that later). For all you natural gals, this cake is the next best thing. It's a combination of three different recipes, culminating into PMS ass-kicking goodness.
This one's for my sistas!
Cake Ingredients:
3 cups unbleached flour
½ tsp. salt
3/4 cup cocoa powder
3 cups almond milk w/ 2 tsp. apple cider vinegar
½ cup black cocoa powder (or dutch processed)
3/4 cup pure maple syrup or agave nectar
3 tsp. baking powder
3/4 cup unrefined sugar
1 ½ tsp. baking soda
3 tsp. vanilla extract
Chocolate Ganache Ingredients:
2/3 cup soy or almond milk
4 Tbs. pure maple syrup or agave nectar
8 oz. bitter sweet chocolate, chopped
Chocolate-Peanut Butter Frosting:
2 oz. unsweetened chocolate
1/4 cup peanut butter
3 to 4 Tbs. water
1 tsp. pure vanilla extract
1 cup confectioners’ sugar
Sift dry cake ingredients together (sift, don't skip the sifting!!) Mix the wet ingredients into the dry.
For all you OCD folks, this will yield enough batter for 2 10-inch round pans - each pan will have 1lb 10oz of batter.
Bake at 350 for 25-35 minutes.
Meanwhile....
Melt the PB filling in a double boiler (or you can be ghetto and use the microwave, but keep an eye on it, for Wonka's sake, it can burn in 20 seconds!) Set aside.
Melt the Chocolate Ganache Ingredients in a double boiler. Keep ganache warm until you're ready to use it. Warm, not hot! You don't want to scorch it.
Alright, let's get it on!
Spread a generous (read: all of it) layer of the PB filling on top of the bottom cake layer.
Top off with 2nd cake layer.
Drizzle ganache all over top layer like so......
Yeah...I know.
You're Welcome.
You're Welcome.
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