Guest guest Posted June 22, 2000 Report Share Posted June 22, 2000 This cake is really good, dense and moist. It is from Moosewood Cooks At Home. Be sure to read the directions thoroughly before you begin, it is different. Six-Minute Chocolate Cake cake 11/2 cup unbleached white flour 1/3 cup unsweetened cocoa powder 1 teaspon baking soda 1 cup sugar 1/2 cup vegetable oil 1 cup cold water or brewed coffee 2 teaspoons pure vanilla extract 2 tablespoons vinegar Preheat oven to 375 egrees Fahrenheit Sift together the flour, cocoa, caking soda, salt, and sugar directly into an ungreased 8 inch square or 9 inch round cake pan. In a 2-cup measuring cup, measure adn mix together teh oil, water or coffee, and vaniulla. Pour the liquid ingredieints into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stsir quickly. There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributer throughout the batter. Bake for 25 - 30 minutes. Set cake aside to cool, and if you choose to make the glaze, reset teh oven to 300 degrees. Glaze--1/2 pound bittersweet chocolate 3/4 cup hot water 1/2 teaspoon pure vanilla extract. Metl chocolate in a small ovenproof bowl of heavy skillet in teh oven for about 15 minutes. STir the hot liquid and vanilla into the chocolate untilsmooth. Spoon glaze over the cooled caek, Refrigerate glazed cake for at least 30 munites before serving. Jan's notes. I just make the glaze by melting the choco in the microwave. Ghiradelli dark chocolate chips are dairy free and delicious. Quote Link to comment Share on other sites More sharing options...
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