Combine soy milk and apple cider vinegar in a large bowl and set aside a few minutes to curdle. Add the sugar, oil, and extracts to the soy milk mixture and beat until foamy.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients and mix gently until mixed. A few small lumps are ok.

Divide the dough into the molds. Bake 22 to 25 minutes, until toothpick inserted in center comes out clean. Transfer to cooling rack and cool completely.

Crumble tofu into a blender. Add the soy milk, maple syrup, abs vanilla.

In a double boiler, melt the chocolate chips. Use a rubber spatula to mix as it melts. Let it cool for 5 min.

Add the chocolate to the tofu and blend.

Transfer into an airtight container and chill for at least 1 hr.