Hot Fudge Sundae Cake (PB)
Prep Time
Active time: 20 minutes; Total Time: 1 hour
Prep Notes
- Looking for an appropriate cake pan is the challenge with this recipe. But as with all things worth doing, this challenge doesn't hold a candle to the deliciousness of the final product. You need a pan with at least 3-inch sides. I chose a Staub oval casserole dish. It must hold at least 2 quarts of liquid.
- Have a plastic glove handy to get the cake mixture off the whisk. It's thick and sticky and is hard to maneuver off the whisk.
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Oil the 2-quart 3-inch deep baking dish (a 10- x 3-inch cake pan would work as well, but don't skimp on the 3-inch sides. You'll need every bit of it.)
Cooking Time
28 - 35 minutes, or until the cake is set and the sauce has thickened and is visibly bubbling up through the top.
Yields
Enough cake for up to 4 or 5 people or 2 very chocolate-craving people!
Ingredients
Step 1: Preparing the Cake Batter
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
3/4 cup organic cane sugar
1/4 cup Dutch-process cocoa
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1/4 cup mild tasting extra virgin olive oil or another neutral vegetable oil (for lowest saturated fat content, I chose organic canola oil)
1/2 cup any nondairy milk (I chose soy milk)
2 tsp vanilla extract
Step 2: Assembling & Baking the Cake
1 cup organic cane sugar
1/4 cup cocoa powder
1/-3/4 cups water to a boil, cover
Directions
Preparing the Cake Batter
Once your middle rack is positioned correctly in your oven, your stove is turned to 350 dF, and you can take the extra precaution of using a baking sheet to make it easier to move your baking dish in and out of the oven. Alternatively, if your dish has handles as mine does, have a friend open and close your oven door for you as you put it in and take it out of the oven.
Whisk, measure and sift the flours into a medium mixing bowl. Whisk, measure and sift the sugar, cocoa, baking powder, baking soda, and salt into the flours. Then, whisk to blend all the dry ingredients together.
Combine the oil, non-dairy milk and vanilla in a small mixing bowl, whisking to blend well. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth; it be be thick. That is normal.
Assembling & Baking the Cake:
Spread the batter into the prepared pan and smooth the top with a spatula. Sift the sugar and remaining cocoa into a small bowl and then sprinkle the mixture evenly over the batter. Pour the boiling water over the batter--this is not a mistake.
Transfer the cake to the preheated oven and bake for 28 to 30 minutes, or until the cake is set and the sauce has thickened and is visibly bubbling up through the top.
Remove the cake from oven and set on a wire cooling rack to cool for 15 minutes before serving.
Spoon equal portions of the sauce and cake into each dessert dish. Serve warm with ice cream and a handful of peanuts (this is a hot fudge sundae cake after all) or a dusting of confectioners' sugar and berries.
Credit
Cooking Course: Rouxbe School's Essential Vegan Desserts recipe by Fran Costigan