Friday, February 8, 2013

Single-Layer Chocolate Cake with Strawberry Sauce

Well, if you live in New England or know someone who does, then you may have heard about Winter Storm Nemo. Apparently we're supposed to get more snow this weekend than we've had in the past several years combined. It's been snowing all day and is really quite beautiful out. However, it's supposed to be windy later, and wind + snow = losing electricity, so I'm not too excited for this. In the meantime, I'm charging all of my electronics and I'm about to take what may be my last shower for a while. Woohoo.

I actually made this chocolate cake a few weeks ago, but I've been saving it for Valentine's Day, so I could be like every other food blogger in the world and post a chocolate cake recipe this week. But really, this cake is fantastic. You could double it and coat it with some chocolate frosting for an incredibly chocolate dessert. I, however, was in the mood for something lighter, so I made a single layer and covered it with a gooey strawberry sauce. No matter how you choose to serve it, it will be sure to satisfy that chocolate craving. 

Single-Layer Chocolate Cake with Strawberry Sauce

Chocolate Cake
  • 3/4 cup + 2 tablespoons all-purpose flour (or a combination of AP and white whole wheat)
  • 1/4 cup + 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pure maple syrup (or other liquid sweetener)
  • 1/2 cup water
  • 1/4 cup + 2 tablespoons canola oil or other mild-tasting oil
  • 1/4 cup brewed coffee
  • 1/2 teaspoon pure vanilla extract
  • 1/2 tablespoon apple cider vinegar

1) Preheat oven to 350°F. Lightly oil a round 9-inch cake pan.

2) In a large bowl, combine dry ingredients.

3) In a medium bowl, mix together remaining ingredients.

4) Add wet ingredients to dry ingredients and mix until combined.

5) Bake for 20 to 25 minutes, or until a knife inserted in center comes out clean.

6) Place on wire rack and let cool completely.

Strawberry Topping
  • 1 1/4 cup strawberries, sliced
  • 1/4 cup pure maple syrup, or other liquid sweetener 
  • 1/2 teaspoon pure vanilla extract

1) Using a potato masher, mash strawberries until no whole berries remain (there should still be some chunks though)

2) Combine berries, syrup, and vanilla in a small saucepan. 

3) Bring mixture to a boil, then reduce to medium heat and cook for 15 to 20 minutes, or until thickened, stirring constantly (keep it at a slow boil).

4) Remove from heat and let cool before spreading on (completely cooled) cake.

Optional: Decorate cake with ground walnuts or coconut flakes. 

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