Preheat your oven to 325°C (160°F). Line or lightly oil your baking pan of choice (an 8-inch round or square pan works well).

Sift the cocoa powder into a small bowl. Mix it with the hot water until smooth and glossy.

In a blender or food processor, combine the soft tofu, soybean oil, maple syrup, vanilla extract, salt, and the cocoa mixture. Blend until completely smooth and creamy.

In a separate bowl, whisk together the whole wheat flour and baking soda.

Gently fold the dry ingredients into the wet mixture until just combined.

Stir in the dark chocolate chips or chunks for extra richness.

Pour the batter into the prepared pan and smooth the top.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack. Once cooled, dust with powdered sugar for a simple, elegant finish.

Serve and Enjoy!