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Preheat the oven to 350 degrees F.
Grease a 12-cup Bundt pan. On sheet of wax paper, mix the flour, baking soda, baking powder, and salt. In a 2-cup measuring cup, mix the cocoa, espresso coffee powder, and hot water until thoroughly blended, then set aside. In a large bowl with the mixer at low speed, beat the Sucanat, oil, egg whites, and whole egg until blended. Increase the speed to high and beat for about 2 minutes, until creamy. Reduce the speed to low and beat in the cocoa mixture, chocolate, and vanilla. Add the flour mixture alternately with soy cream, beginning and ending with flour mixture. Beat just until combined, scraping bowl occasionally with rubber spatula.
Pour the batter into the prepared pan and bake 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in the pan on a wire rack. With a small knife, loosen the cake from side of pan and invert it onto a wire rack. Cool completely.
Meanwhile, prepare the Mocha Glaze. Place the cake on a cake plate and pour the glaze on the cooled cake, letting it run down the sides. Allow the glaze to set before serving.
Mocha Glaze
Ingredients:
¼ teaspoon espresso coffee powder or Roma grain drink
2 tablespoons hot water
3 tablespoons unsweetened cocoa
1 cup grain-sweetened chocolate chips
¾ cup soy cream
In a medium bowl, combine the espresso coffee powder or Roma grain drink and the hot water and stir until dissolved. Stir in the unsweetened coca. Into the 1-cup measuring cup that holds the chocolate chips, pour the soy cream until it reaches just below the 1 cup mark. In a double boiler, stir together all the ingredients until metled. Cool completely. |
