Fudgy Chocolate Cake
Description
This cake, I think, is best made the day before you serve it so plan ahead
Adapted slightly from: https://chocolatecoveredkatie.com/100...
Ingredients
Dry ingredients
Wet Ingredients
Optional finishing ingredients
Instructions
-
Preheat oven to 350F (160C). Grease a 8 or 9 inch square or round baking pan with coconut oil or a neutral oil, like sunflower or peanut oil.
In one bowl, mix all dry ingredients together, making sure there are no lumps
In another bowl, mix all the wet ingredients together, also making sure there are no lumps.
When your oven is preheated sufficiently, pour the wet mix into the dry mix and just stir until there are no dry bits left. Pour into greased pan and pop in the oven for about 25 minutes.
The cake is ready when a toothpick or skewer stuck in the centre of the cake comes out mostly clean and not goopy (but err on the side of slightly under-done rather than over-done).
Let cool completely (even better if you wait until the next day!). Run a knife around the outside of the cake and it will pop out easily.
It's great plain but you can zhuzh it up by:
*cutting horizontally through the cake and adding a thin layer of jam, frosting, macerated berries or sweetened seed/nut butter to the middle
*dusting the top with icing sugar
*frosting with a mixture of cocoa, maple syrup and nut or seed butter
