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.
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder, I like to use Valhrona
- 3/4 tsp. salt
- 1/3 cup canola oil
- 1 1/2 tsp. baking soda
- 1 1/2 cups hot water
- 1 3/4 cups all purpose flour
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 1/8 cup sifted confectioner's sugar (optional)
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
Sprinkle with confectioner's sugar, if desired.