8-26: Night Out + Recipe

Tonight, the husband had co-worker bonding while me? I had a clothing swap!!!

I’ve never been to one before, but can I just say? Wonderful.

Especially since I emerged from it with far fewer clothes (which was the point – I needed to trim down my closet a bit) but also? A fantastic pair of knee-high brown leather boots. Oh? And a red coat.

Yes.

Yes, I did!

So, in lieu of the cooking that I did not do, I will instead present to you a favorite recipe of mine…

Six-Minute Chocolate Cake (another Moosewood wonder!) – and it’s vegan!

Ingredients:

1 1/2 cups flour

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 cup water

2 tsp vanilla extract

2 tablespoons vinegar

*1 tsp chile powder – this is my addition, not part of the original recipe, but I find the spiciness goes very, very well with the chocolate!

for glaze: 1/2 lb bittersweet chocolate, 3/4 cup water, and 1/2 tsp vanilla extract

Instructions:

Preheat oven to 375F

Sift together flour, cocoa, baking soda, salt, and sugar (and chile)into the pan you are going to bake in (either an 8″ square or a 9″ round pan). Pour liquid ingredients – EXCEPT FOR THE VINEGAR – into baking pan and mix. When batter is smooth, add the vinegar and mix QUICKLY (should form pretty swirls when mixing). Bake for 25-30 minutes.

For glaze, melt the chocolate then stir in the hot water and vanilla. Spoon over the cooled cake and refrigerate for at least 30 minutes.

And then? Enjoy the pure chocolaty yumminess!