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Chocolate Cake (from Moosewood cookbook)



Preheat over to 375.

For the cake: Sift the dry ingredients directly into a sprayed 8 inch square or 9 inch round cake pan. Mix oil, coffee and vanilla in a 2 cup measuring cup. Add liquid to the pan and mix with a fork. When batter is smooth add vinegar and mix quickly (there will be pale swirls in batter where vinegar and baking soda are reacting).

Bake for 25 to 30 mins. Set cake aside to cool.

For the glaze: Decrease oven temp to 300. Place chocolate in oven proof bowl and place in oven for 15 mins. Stir the hot water and vanilla into melted chocolate until smooth. Spoon glaze over cooled cake. Refrigerate glazed cake 30 mins before serving.

Variation: add 1/3 cup of chai powder to dry ingredients then add an additional 1 T. oil and 2 T. cofee. Do not delete anything.