Moosewoods Six-minute Vegan Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I had this cake at Moosewood back in 2004 (with the glaze) and was stunned at how good it was! No one would ever suspect that this dark, scrumptious cake is both egg-less and dairy-less. It's economical and low-cholesterol, and what's more, it goes into the oven in only 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. Read more . When cool, cut and serve the cake directly from the pan using small metal spatula or pie server; it cannot be easily turned out onto a serving plate. However, if you have time for a 12-minute cake, you can mix the batter in a bowl, line the bottom of the cake pan with parchment paper, and generously oil the sides of the pan and dust with flour. Then the cake can be removed from the pan with no trouble at all, for a more elegant presentation or for a layer cake. It's wonderful just plain, too (the way I usually serve it)! Ingredients:
cake |
1 1/2 cups unbleached white flour |
1/3 cup cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sugar |
1/2 cup vegetable oil |
1 cup cold water or brewed coffee |
2 teaspoons vanilla extract |
2 tablespoons vinegar |
glaze |
1/2 lb bittersweet chocolate |
3/4 cup hot water or milk |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat the oven to 375°F.
2. Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
3. In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
4. Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
5. When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
6. Bake for 25-30 minutes. Set aside the cake to cool.
7. If you are making the glaze, reset the oven to 300°F.
8. Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
9. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.
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