This is my nephew’s phrase whenever he sees my pareve chocolate cake. This cake is so easy, and because it is pareve, there is nothing perishable in it. I never need to use anything in the fridge! Same with the glaze.
Note that the original recipe says to use a 9×13 pan, but I like to use two 9″ round baking dishes. It’s more festive. Of course, if you use the pan you don’t need any other dishes (just mix the cake in the pan!), so it’s really a judgement call. I’ve also put this mix in individually sized ramekins; just remember to lower the baking time.
- 3 cups flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons vinegar
- 3/4 cup canola/veggie oil
- 2 teaspoons vanilla
- 2 cups water
- Mix first five ingredients.
- Make three wells and in each hole place the next three ingredients.
- Pour the water over the mixture and whisk everything together.
- Bake at 350 F for 30-35 minutes.
- 1 cup water
- 1 1/3 cups sugar
- 6 ounces pareve semisweet or bittersweet chocolate, chopped or broken into 1 inch pieces
- Mix the water and sugar in a saucepan and bring to a boil.
- Melt the chocolate in a double boiler (or a microwave on half power) and add the sugar syrup one tablespoon at a time. Whisk between each addition until you get a consistency you can drizzle. I like it very thin so it’s easier to spread, and generally add almost all the entire sugar water.
P.S. The golden balls came from a store Sudbury, MA called Duck Soup.
P.P.S. I put jam between my cake layers. I like to use raspberry or strawberry, but other flavors work as well!
P.P.P.S If I have pareve chocolate chips, I like to throw those into the cake batter. Use at least a cup, but sometimes I put the whole bag in! They add a nice crunch.