This cake follows a similar treatment as chocolate pudding cake – you spread batter into your pan and then pour hot water over the top and bake. Only the liquid this time is not water, but coffee. But viva la difference – the gooey pudding that evolves on the bottom of this cake is a little piece of heaven on earth. A little soy whipped cream on top didn’t hurt, either.
Mocha chocolate cake (from Tasty Kitchen) – adapted to be nondairy
3/4 cup granulated sugar
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 square unsweetened chocolate
2 tablespoons margarine
1/2 cup almond milk
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup granulated sugar (additional)
4 tablespoons powdered cocoa (not drink mix)
1 cup cold strong coffee
Sift together 3/4 cup sugar, flour, baking powder, and salt. Set aside.
Melt square of unsweetened chocolate and margarine in microwave. Add to dry ingredients alternately with the almond milk and vanilla. Blend. Pour into a greased 8×8 pan.
Combine brown sugar, the 1/2 cup additional granulated sugar and cocoa powder. Sprinkle over the cake batter. Pour the one cup cold coffee on top. It will look terrible. Bake at 350 degrees F for 40 minutes.
Serve warm with soy whipped cream or soy ice cream. Serves 8.