Sunday, March 23, 2014

Recipe: Hot-Fudge-on-the-Bottom Cake

As a special treat, the kid's and I made this dessert after church. As beautiful as yesterday was, today was cold and gloomy, and it began to rain on the drive home. So a hot fudge cake seemed like the perfect thing to cheer us up!

The recipe is from one of our favorite vegan cookbooks, Chloe's Vegan Desserts. It's quite simple to make and the little one's are able to help. In fact, they did most of the work!

If you love cake and you love warm fudge, then you have to try this. You may already have all of the ingredients on hand. The best thing about this cake is that no one will be able to tell that it is 100% vegan!!!

Hot-Fudge-on-the-Bottom Cake
Recipe Origin: Chloe’s Vegan Desserts by Chef Chloe Coscarelli

Cake Layer
1 cup all-purpose flour
¾ cup sugar
2 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
¼ tsp. salt
½ cup soy, almond, or rice milk (I used soy)
3 Tbsp. canola oil
1 tsp. pure vanilla extract

Fudge Layer
½ cup brown sugar
½ cup sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

To make the cake layer: Preheat the oven to 350 degrees. Lightly grease an 8-inch square cake pan.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. In a separate bowl, whisk together nondairy milk, oil, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. Spread batter into the prepared pan.

To make the fudge layer: In a small bowl, whisk together brown sugar, sugar, and cocoa. Sprinkle this mixture over the cake batter in pan. Slowly pour boiling water evenly over the batter. Do not stir.

Bake for 45 minutes. Let cool for 25 minutes before serving.
As an extra special treat, I topped it with some vegan ice cream. Oh how yum it was for this pregnant lady!
I have so much fun baking with the kids. Sometimes it can be stressful, especially when cocoa powder ends up on the floor. But to see how much they enjoy helping me and watching the ingredients transform into a delicious dessert, it makes it all worth it.
It's also a great time to teach my 4-year-old how to read the names of the ingredients, find the correct measuring cups/spoons, and to stir very carefully so as not to make a big mess. My 2-year-old also does an amazing job with dumping the ingredients into the bowl and mixing them together. He's the most careful 2-year-old baker I've ever seen!


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