Yes, it’s rich and gooey, sweet and yummy and if saved for a special occasion topped with real whipped cream or homemade vanilla ice cream, it makes any occasion a special occasional! Our youngest calls it “puddin’” cake, but you might call it lava cake, or just call it amazing!
This recipe is so simple and fast, yet it makes a big bang when served warm, either as is, or topped with toasted nuts, whipped cream or ice cream. Serve it to your guests…or better yet, save it for a rainy night in with the family.
1 cup whole wheat pastry flour or hard white whole wheat flour, freshly ground
2 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon real salt
7 Tablespoons dark cocoa powder, divided
2 cups sucanat or brown sugar, divided
1/2 cup milk or non-dairy alternative (try my homemade almond-chia milk)
1/3 cup melted organic virgin coconut oil
2 teaspoons pure vanilla extract (preferably homemade)
1 1/2 cups hot water (not boiling)
Mill whole wheat pastry berries into flour using the WonderMill or Wonder Junior Deluxe.
Measure out pastry flour, baking powder, baking soda, salt, 3 Tablespoons cocoa, 3/4 cup sucanat and pour into a mixing bowl. Whisk to combine. Set bowl aside.
The mixture will thicken into a batter. At this point you can use a wooden spoon or spatula to mix well.
Pour the batter into an ungreased 8 x 8 pan and smooth to fill the pan evenly.
Place pan in a pre-heated 350 oven and bake for about 40 minutes or until the “crust” is done in the center (you will see bubbling molten chocolate all around – that’s good!)
Remove from oven and let sit for 10 minutes. Serve with your favorite toppings. Accept the compliments graciously. Oh, a word of warning, this is gooey and messy!
B’Teavon! (Bon Appetit!)