6 Minute chocolate Cake
from Moosewood Restaurant Cooks at Home

Eating the last little piece of this reminded me I should post the recipe. This cake was great. Easy to make, moist, and not loaded in that much sugar or fat.

Cake
1.5C unbleached white flour
1/3C Unsweetened Cocoa Powder
1t baking soda
1C sugar
1/2C vegetable oil
1C cold water or brewed coffee (I used coffee)
2t pure vanilla extract
2T vinegar (I used white)

Glaze
1/2 pound bittersweet chocolate (I used Schfarenberger)
3/4C hot milk, water or half-and-half (I used low fat milk)
1/2t pure vanilla extract

Preheat oven to 375. Sift together the flour, cocoa, baking soda, salt & sugar into ungreased 8-inch square or 9-inch round baking pan. In a 2-cup measuring cup, mix together the oil, coffee, and vanilla. Pour the wet ingredients into the baking pan and mix the batter with a fork or whisk. When the batter is smooth, add the vinegar and stir quickly.There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is even distributed. Bake for 25-30 minutes. Set cake aside to cool, and reset oven to 300 for glaze.

For the glaze, melt the chocolate in a small ovenproof bowl in the oven for about 15 minutes. Stir the hot milk and the vanilla into the chocolate until smooth. Spoon glaze over the cooled cake. Refridgerate for at least 30 min.