One From The Archives: Double Chocolate Snack Cake
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It all started when Rachel at Rachel in Veganland suggested I celebrate my one year vegan-versary by baking (and I’m assuming she also meant eating) a chocolate cake. What a great idea! Not long afterwards (mere minutes afterwards), I went digging through my recipe files and pulled out the folder marked Cakes, and leafed through the pile. Wow. I have a LOT of cake recipes. Anyway, I kept pulling out “possibles” and soon I had a rather large drift of paper next to me. I weeded through this batch and came up with three finalists. I think I will have to make them all, but I decided to start with a very simple one. One that harkens back to my early 20s – when I was in the kitchen – alone – for the first time. I baked these up often because they were simple, quick and hey, they’re called snack cakes and there was no one in their 20s who loved a chocolate snack more than I. Interestingly, the original recipe is vegan. Oh, by the way, Rachel shares an easy, Made From Scratch, chocolate cake recipe on her blog. I’m going to try it and so should you!
Double Chocolate Snack Cake
9 hefty squares
1 2/3 cups whole wheat pastry flour
1/4 cup maple sugar
1/4 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. powdered stevia
1 cup freshly brewed coffee
4 oz. prune puree
1 tsp. apple cider vinegar
1 tsp. vanilla extract
1 cup vegan semi-sweet chocolate chips, divided
1 cup toasted walnuts, chopped, divided
Lightly spray a 9″ x 9″ pan with cooking oil, line with parchment and spray again. I use a paper towel to spread the oil and to pick up the excess. Heat the oven to 350F.
In a large bowl, combine the flour, maple sugar, cocoa, baking soda, salt and powdered stevia. In a small bowl, whisk together the coffee, prune puree, apple cider vinegar and vanilla extract. Stir this mixture into the flour mixture until just combined. Stir in a half cup of the chocolate chips and a half cup of the walnuts.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake has pulled away from the sides of the pan and a toothpick inserted in the center comes out clean. While the cake is still hot, sprinkle the remaining half cup of chocolate chips over the top and let them sit for a few minutes to melt. Using an offset spatula or a knife, spread the melted chocolate over the top of the cake, then sprinkle with the half cup of walnuts.
Allow to cool completely in the pan before cutting into pieces.
This recipe comes from a “freebie” recipe booklet from Hershey’s. I don’t know what happened to the other recipes – guess this one was the only one that met my high (ahem) 20-something standards. In case you’re interested in the original recipe, here it is:
1 2/3 cups AP flour
1 cup packed light brown sugar
1/4 cup HERSHEY’S Cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tsp. vinegar
3/4 tsp. vanilla extract
1/2 cup HERSHEY’S Semi-Sweet Chocolate Chips
Heat oven to 350F. Grease and flour a square pan. In a small mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35-40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares.