This is a quick and easy chocolate cake. It is moist enough that you do not need any frosting. Imagine this to be a cake like brownie… perfect match to a cup of coffee after a long day.
Preheat oven to 305 degrees. Spray an 8×8 pan with non-stick cooking spray.
In a large bowl whisk oil and eggs until thick and frothy. Add the vanilla, brown sugar, and sugar. Beat with the whisk for another 2 minutes until thick and smooth. Whisk in the buttermilk.
Sift the flour, baking powder, baking soda and cocoa powder and add to the wet ingredients. Whisk for 1 to 2 minutes or until the batter is smooth. Add the water and whisk until smooth. The batter at this point will be really thin. Pour the batter into the pan and tap on the counter to remove any air bubbles.
Bake for 18 to 20 minutes or until the center springs back with touched or a toothpick inserted into the center comes out clean. Do not over bake because the cake will be really dry. Cool on a wire rack.
I serve with a dollop of whipped cream on top. You can use either Cool Whip or the canned version. I prefer the canned version.
1/4 cup canola oil
1 large egg
1 teaspoon vanilla
1/4 cup dark brown sugar
1 cup sugar (you can use no-calorie sweeter)
1 cup buttermilk (I use the non-fat version)
1 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
14/ cup cocoa powder
1/4 cup hot water
(credit: Eat what you love everyday – Marlene Koch)