Chocolate Cake Recipes

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar, divided
1/2 cup Dutch processed cocoa powder, divided
1/2 cup plain soy milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 teaspoon rum extract (or just use 1 more teaspoon vanilla if you don’t have rum)
1/2 cup boiling water
1/2 cup pure maple syrup
1/4 cup light rum

Method

1. Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan.
2. Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.
3. Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
4. Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.
5. Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
6. Throw on a scoop of vanilla soy ice cream if you like, and you’ve got yourself one impressive dessert.

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