Dark Chocolate Cake (Beverly's)

This moist, delicious, pareve chocolate cake comes from Bon Appetit, March 2004. It is easy, low in saturated fat, and freezes well. I garnish it with fresh berries and a bit of powdered sugar, but it can be frosted if you wish.


Preheat oven to 350°F.
Spray a 13x9x2 inch pan with vegetable oil spray.(You can make a deeper, smaller version of this cake in a 9x9x2 inch pan, just bake it for 30-35 minutes until cake tester or toothpick comes out nearly clean.)

Put sugar, coca, and salt in a large mixer bowl. Add oil, but don't mix yet. In a measuring cup, put baking soda and add the hot water. The mixture will bubble a bit. Add the baking soda/water mixture to the cocoa mixture, and beat until cool, about 1 minute. Beat in flour, then eggs, and vanilla. Transfer the batter to the prepared pan. Bake until toothpick or cake tester comes out nearly clean, about 25 minutes. Cool cake in pan on a rack 10 minutes and invert onto rack to cool completely.

Sprinkle with confectioner's sugar, if desired.
Serves 12-15.

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