I believe there’s a story behind every cake. It might be because the decadent desserts are typically used for celebrations, and there are always stories that come with that.
You might bake a cake because you’re happy, and everything is finally going right in your life; so you celebrate with your favourite treat.
You might bake a cake because you’re sad, and you’re situation is a little shaky; so you use the familiar rhythm of the kitchen to soothe yourself and calm your mind.
You might bake a cake because you’re missing friends, and a way to reconnect amongst the business in your lives is to get together in the kitchen; so you bake and reminisce on all the adventures you’ve encountered with a spatula.
You might bake a cake because you’re overwhelmed, and stirring a bowl of ingredients is a therapeutic pastime; so you put on an apron, dust off the flour, and bury your hands in chocolate chips.
This cake comes with a story . . .
With Valentine’s Day just around the corner, my friend Karel decided to throw a party for our little group of friends. We made spaghetti, watched a cheesy chick flick, laughed way too hard, and devoured this cake. 
There were Valentines exchanged and most importantly: quality time with quality people. 
This cake was made because these people hold a special place in my heart, and baking something as simple as a cake is a way for me to show how much they mean to me. Everything may not be going exactly to plan right now in my life, so getting back into the kitchen and spending time with my close friends was a nice distraction from the current mishaps going on. 
They absolutely loved this cake, and I hope you do too. : )
- 1¾ c. whole wheat flour
- 2 c. brown sugar
- ¾ c. unsweetened cocoa powder
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 c. strong coffee, cooled
- ½ c. olive oil
- 1 tsp. vanilla
- 1 c. soy milk mixed with 1 Tbs. white vinegar
- 2 Tbsp. ground flax seed mixed with 6 Tbsp. warm water
- For the Ice Cream Layer:
- 1½ pints of So Delicious Coconut Bliss dark chocolate ice cream, softened
- For the Vanilla frosting:
- 1 container of Duncan Hines classic vanilla frosting
- For the Ganache:
- 1 c. dairy free chocolate chips
- 1 tsp. coconut oil
- Topping/filling:
- 1 pkg. of crushed oreos
- Preheat oven to 350F. Grease and flour two 9″ round cake pans.
- In a medium sized bowl, combine the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix till combined. In a separate bowl, whisk the coffee, oil, vanilla, and soy milk/vinegar mixture.
- Combine with dry ingredients.
- Add the flax egg and mix until incorporated.
- Divide evenly between the prepared cake pans.
- Bake for 25 to 30 minutes.
- Cool in the pans on wire racks for 10 minutes, then flip onto the racks and cool completely.
- Rinse out one of the pans and line with plastic wrap. Spread softened ice cream in the pan and freeze for about 2 hours.
- After the cakes are cooled and the ice cream layer re-frozen, it's time to assemble.
- Place one of the layers on a plate, and spread a thin layer of frosting over the top. Sprinkle a generous amount of crushed oreos over the frosting.
- Flip your ice cream out of the pan and place over the crushed oreos.
- Spread a thin layer of frosting over the top. Sprinkle a generous amount of crushed oreos over the frosting.
- Top with your second layer, and cover in vanilla frosting.
- To make the ganache, melt together chocolate chips and coconut oil.
- Drizzle over your cake, quick to spread the ganache as the cake will freeze the chocolate.
- Pipe remaining frosting and top with halved oreos.
- Place in the freezer until ready to serve!
Much Love,
Katherine Marie
“Dear friends, since God so loved us, we also ought to love one another. No one has ever seen God; but if we love one another, God lives in us and his love is made complete in us.” 1 John 4:11-12
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