I’ve been wanting to try this recipe for a few weeks, and as fate would have it, I found out a couple of days ago that one of my roommates, Kelley, was about to have her 19th birthday (which was yesterday). This recipe is simple, uses stuff that you probably have sitting around in the kitchen, and you don’t need a frosting, because as the cake cooks, this gooey chocolate pudding sauce forms beneath the cake, so it’s a complete dessert all in one dish. I think this cake would be enhanced if you took added 1/2 c. bittersweet or semi-sweet chocolate chips to the batter. But it’s up to you.
This recipe is originally from the blog Jewish Vegan, the author of which I have never met, even though we live in the same city. Hmmmm…
1 1/2 c. all-purpose flour (used white spelt again)
2 1/2 t. baking powder
3/4 t. salt
1 1/8 c. sugar
9 T. cocoa, divided
1/2 c. chocolate chips (optional)
3/4 c. soymilk
3 T. vegetable oil
1 1/2 t. vanilla
1 1/2 c. brown sugar, packed
2 1/2 c. hot water
Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder, salt, and sugar with 3 tablespoons of cocoa. Stir in the chocolate chips. In a separate bowl, stir together the soymilk, oil, and vanilla, then pour that into the dry ingredients and stir until smooth. Spread in an ungreased 9×13″ baking pan. In a small bowl, combine brown sugar and 6 tablespoons cocoa. Sprinkle over batter. Pour hot water over all, do not stir. Bake at 350 degrees for 45-50 minutes. Serve warm.
I discovered, with the help of my oven thermometer, that when fully preheated, the oven in the dorm kitchen is a full 50 degrees too hot! Which can cause baking disasters for sure.