Sometimes you just need a warm, comforting dessert that hits the right spot and ticks all the boxes. This cake is very quick to make and you can have dessert on the table in 30 minutes. Use cold coffee or orange juice to intensify the chocolate flavour in the cake (oh, yes it does) and a little touch of booze in the chocolate sauce adds an extra level of richness to the warm chocolate sauce (omit if serving to children or DD's).
¼ cup Anita’s Organic Cocoa Powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup Anita’s Organic Cane Sugar
½ cup Anita’s Organic Coconut Sugar
1 cup cold coffee (or water or orange juice)
1/3 cup sunflower oil
2 tsp vanilla extract
2 tsp apple cider vinegar
Warm Chocolate Sauce
½ cup non-dairy milk (or regular)
1 tsp oil
2 to 4 tbsp Whiskey, Rum or Amaretto (optional)
½ tsp vanilla extract
1 cup Anita’s Organic Chocolate Chips
Pre-heat the oven to 350F and line an 8 x 8 inch pan with parchment paper.
In a large bowl whisk together the flours, cocoa powder, baking powder, baking soda, salt and sugars.
Make a well in the centre of the dry mix and add the coffee, oil and vanilla extract. Mix until just combined. Add the vinegar and quickly mix again. Scrape the batter into the lined pan and bake in the centre of the oven for 25 to 30 minutes. Insert a toothpick into the centre of the cake to make sure it is fully cooked.
Make the sauce
In a small, heavy based pan over a low heat bring the milk and oil to a gentle boil. Immediately turn off the heat and add the liquor (optional), vanilla extract and chocolate chips. Stir or whisk the mixture until all the chocolate chips have melted and a smooth sauce is formed.
Cut the cake into 8 pieces and serve while still warm with the warm chocolate sauce poured over the top. Add any or all of the following if desired – ice cream, chopped nuts, fresh beery coulis or whipped coconut cream.