Salon Chocolate Cake with Hidden Jam

Written By Elaine Perlman
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  • 3 cups all-purpose flour

  • 2 cups white sugar

  • 1/2 cup cocoa powder

  • 2 teaspoon baking soda

  • 1 teaspoon salt

  • 2/3 cup vegetable oil

  • 2 teaspoon vanilla extract

  • 2 teaspoon distilled white vinegar

  • 1 cup of chocolate chips

  • 1/2 jar of your favorite jam

  • 2 cups of water

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

  3. Pour 1/2 the batter into the prepared pan. With a spoon, put dollops of jam all around the batter. Then pour on the other half. Sprinkle with chocolate chips. Bake @ 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool. Enjoy!

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Inspired by the Harlem Renaissance, salons are opportunities to gather together & explore ideas. Served at a recent salon with fresh farmers market cherries, this cake was a hit!

This recipe was adapted from the Vegan Chocolate Cake recipe on the website AllRecipes. 

 

 

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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