Chocolate Layer Cake No Guilt Low Fat

• 8 ounces silken tofu pureed, low-fat and firm
• 1 cup maple syrup pure
• 3/4 cup coffee brewed strong, cold
• 2 teaspoons vanilla extract
• 1/2 cup pastry flour, whole wheat
• 3/4 cup flour, all-purpose
• 1 cup cocoa powder unsweetened
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 11 ounces silken tofu firm
• 2 1/4 teaspoons vanilla extract
• 8 ounces chocolate chips (semi-sweet) or bittersweet
• 1 x raspberries fresh, for garnish

1. For preparing cake:
2. Preheat oven to 350F (180C).
3. Grease abd flour 2 8-inch round cake pans or springform pans.
4. Mix together pureed tofu, surup, coffee and vanilla with 1/4 cup cold water in a large bowl until smooth.
5. Sift cocoa powder, flour, baking powder and soda, cinnamon together.
6. Then add to tofu mixture, and beat with electric mixer until smooth, 3 to 4 minutes.
7. Divide batter evenly into 2 cake pans, bake about 20 to 30 minutes, or until springy to the touch.
8. Let them cool in pans on wire rack for about 10 minutes.
9. Transfer cake onto wire racks and cool completely.
10. For making chocolate frosting:
11. Place tofu, vanilla and melted chocolate in blend, blend until smooth.
12. For assembling cake:
13. Place 1 cake layer on a serving plate.
14. Spread evenly with 1/2 cup frosting.
15. Put the second layer on top.
16. Spread frost from sides to top evenly.
17. Garnish the cake with fresh raspberries.
18. Serve.

silken, maple syrup, coffee, vanilla, pastry flour, flour, cocoa, baking powder, baking soda, cinnamon, silken, vanilla, chocolate chips, raspberries

Taken from recipeland.com/recipe/v/chocolate-layer-cake-no-low-fat-50050 (may not work)