- Preheat the oven to 350˚F. Grease & line 2 x 7” round cake pans.
- In a large bowl mix together the beet puree, milk, vinegar oil, vanilla extract, chocolate extract (if using) and sugar.
- In a medium sized bowl sift together the flours, baking powder and baking soda. Stir in the salt.
- Add the dry flour mixture to the wet mixture and stir until just combined. Do not over mix. Divide the batter evenly between the cake pans and bake in the center of the oven for 25 to 30 minutes.
- Test the cake is fully cooked by inserting a wooden toothpick into the center. If it comes out clean the cake is ready. Allow the cakes to cool in the pans for approx. 20 minutes then carefully remove from the pans and transfer to a wire rack to cool fully. While the cakes are cooling make the frosting.
- Remove the tofu from the packaging and place in a sieve or colander to drain any excess liquid. Place the tofu in a food processor along with the maple syrup, milk, vanilla extract and whisky/rum. Process the mixture until it is smooth and creamy.
- With the food processor running, slowly pour in the melted chocolate chips and keep it running until all the chocolate has been fully incorporated. The frosting should be beautifully smooth and glossy.
Assemble the Cake
- Once the cakes are totally cold they can be assembled and frosted. If the cakes have become a little domed on the top level them off by carefully cutting away any excess with a cake leveler or sharp serrated knife (and steady hand).
- Place one cake on a serving plate and cover with half of the frosting. Place the second cake on the top. Decorate the top of the cake with sifted icing sugar or spread/pipe more frosting on the top as desired.