fudgy chocolate cake

This decadent cake is easy to make, but sinfully delish.  And since you've probably been running here and there finishing your Thanksgiving errands, have second slice. You deserve it. :)

Yield: One cake
Active time: 5 minutes
Total time: 50 minutes
240 calories per serving, if cut into 16 pieces

ingredients

1 cup all-purpose flour 

1 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cocoa powder

3/4 cup rice milk

2 teaspoons vanilla extract

1/4 cup vegetable oil

1½ cups hot coffee

preparation

1. Preheat oven to 350 degrees.

2. In your stand mixer bowl, combine all the ingredients except for the coffee.

3. Mix on a speed of 2 or 3 until very well combined.  The batter will be VERY thick.

4. Pour the batter into a well-greased cake pan (or 9 by 13 baking dish), making sure the batter is evenly distributed, and then pour the coffee over the batter

5. Bake until the cake is set and bubbly around the bottom, about 40 minutes.

6. Let rest for 15 minutes before serving to allow the sauce to settle.

Original recipe found here.

mocha cake

I love coffee. I love chocolate. I love cake. This recipe is truly a triple threat.

Yield: One 9 inch cake round
1,550 calories per round, without frosting
Active time: 5 minutes
Total time: 35 minutes

ingredients
(Listed below are the measurements to make two 9 inch cake rounds or one 13 by 9 in pan. I halved the recipe.)
1¾ cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup almond milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

preparation
1. Preheat your oven to 350 degrees.

2. Grease a 9 inch cake round.

3. In large bowl combine flour, sugar, baking soda, baking powder and salt.

4. Add eggs, coffee, almond milk, oil, and vanilla. Stir well to blend.

5. Add in the cocoa powder, stirring well to combine. The batter will be thin.

6. Pour the batter into pan.

7. Bake 30 minutes, or until a toothpick inserted into the center of cake comes out clean.

8. Let cool for 10 minutes, and then remove the cake from the pan to cool.

9. Frost as desired. I had some cream cheese frosting left over from a set of cupcakes I made for Extra-Ordinary Birthdays, so used that.

The cupcakes from the Extra-Ordinary Birthday celebration. 

Original recipe found here.