HOT-FUDGE-ON-THE-BOTTOM CAKE
SERVES 1 8-INCH SQAURE PAN
FOR THE CAKE LAYER
1 cup all-purpose flour
3⁄4 cup sugar
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1⁄4 tsp salt
1⁄2 cup soy, almond, or rice milk
3 tbsp canola oil
1 tsp pure vanilla extract
FOR THE FUDGE LAYER
1⁄2 cup brown sugar
1⁄2 cup sugar
1⁄4 cup unsweetened cocoa powder
1 1⁄2 cups boiling water
NUTRITIONAL VALUES
Calories: 1771kcal
Fat: 45.7g (4.2g S.Fat)
Carbs: 340g
Protein: 15.3g
Sugar: 221.4g
Sodium: 698mg
METHOD
To make the cake layer:
Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square cake pan.
In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, and salt. Whisk together the non-dairy milk, oil, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Spread the batter evenly in the prepared pan.
To make the fudge layer: Whisk together brown sugar, sugar, and cocoa in a small bowl. Sprinkle this mixture on top of the cake batter in the pan. Pour boiling water over the batter slowly and evenly. Stirring is not permitted.
45 minutes in the oven Allow for a 25-minute cooling period before serving.
In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, and salt. Whisk together the non-dairy milk, oil, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Spread the batter evenly in the prepared pan.
To make the fudge layer: Whisk together brown sugar, sugar, and cocoa in a small bowl. Sprinkle this mixture on top of the cake batter in the pan. Pour boiling water over the batter slowly and evenly. Stirring is not permitted.
45 minutes in the oven Allow for a 25-minute cooling period before serving.
