I premeasured during nap time, and Peanut made the following. Lovely, if a bit gooey.
(Original source: Moosewood Cooks at Home, from my dear godmother. Called the Six-Minute Chocolate Cake, it’s quick to mix, doesn’t use lots of bowls, and transforms well into cupcakes.)
1.5C unbleached all-purpose flour
.33 C sweetened cocoa (we prefer Scharffen Berger because it’s local, I prefer the 40s-style graffics, and Peanut likes the girl on the label)
1t baking soda
1C evaporated, granulated cane juice, MINUS 2T
1 stick organic unsalted butter, melted but not hot
.25C organic Gravenstein cinnamon apple sauce
1C cold decaf, preferably French press (for the silt)
2t pure vanilla extract
2 scoops vanilla whey protein powder (optional. if you skip this, add the 2T of sugar back into the recipe)
1.25C frozen organic unsweetened blackberries (optional)
1 small jar organic raspberry preserves
.25C sweetened cocoa powder
Preheat oven to 375F
Sift together flour, cocoa, soda, salt, sugar, and protein into cast-iron dutch oven. In a 2-cup measuring cup, measure and mix together the butter, applesauce, coffee, and vanilla. Pour the liquid ingredients and blackberries into the dutch oven and mix with fork. When the batter is smooth, add the vinegar and stir quickly just until the whitish swirls of acid+base is evenly distributed. Bake for approx. 30 minutes. Set the cake aside to cool.
We are anti-frosting. There, I said it. I don’t like the cloying, pastiness of frosting. Sorry. I know that makes me anathema to most bakers. But we LOVE us some jam. And I wanted chocolate. So for the glaze:
Put jar of preserves into small saucepan. Do not turn on burner, but put saucepan on top of baking stove. Add cocoa and mash together. Let the ambient heat smooth it out and stir again after cake comes out of oven. Put the glaze on a large platter, and upend the cake onto it. Makes a raspbery, blackberry, cocoa upside down chocolate cake for those with no time to make icing look good.