by Levana Kirschenbaum

Buttermilk makes chocolate cakes very tender and moist. I make a perfect nondairy substitute for buttermilk by mixing soy milk and lemon juice. I am not suggesting you enjoy this mixture as a drink on its own, but it will do wonders for your baking. I’ve heard from hundreds of people that this is the best chocolate cake they’ve ever tried. (Isn’t it difficult to be modest about a great baked tradition?) Don’t be alarmed by the amount of sugar, because this is a very large cake. So don’t try to reduce it or you’ll wind up with a bitter cake.

Ingredients:

1 cup soy milk

1 tablespoon lemon juice

2 2/3 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

Pinch of salt

1 cup plus 2 tablespoons best-quality cocoa powder

1 1/4 cups hot water

3 tablespoons instant espresso powder

3 tablespoons brandy, rum or bourbon

1 tablespoon vanilla

3 eggs

2 2/3 cups sugar

1 cup vegetable oil

Directions:

1. Preheat oven to 325 degrees.

2. In a small bowl, mix the soy milk and lemon juice and set aside. Mix the flour, baking powder, baking soda, salt and cocoa in a bowl, and set aside. Mix the hot water with the coffee, brandy and vanilla in another bowl, and set aside.

3. In a food processor, process the eggs and sugar until light and fluffy. Add the oil and process just until combined. Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the coffee mixture. Pulse 2 to 3 times after each addition, just to incorporate. Add the reserved soy milk mixture and pulse again for a few more seconds. The batter will be very runny.

4. Pour the batter into a greased and barely floured 10-inch springform pan. Bake for 75 minutes or until a knife inserted in the center comes out clean. Unmold the cake and invert it onto a rack to cool. Turn right side up to serve.

Makes 16 generous servings