one thing you do need for this cake is a bundt pan. i use one which has a more intricate design so it is important to make sure it is well-greased and floured. the flouring of the pan helps it to release better — there is nothing worse than losing half your baked cake because you didn't take this simple step. this is important in this recipe as there is so little fat content.
the finished cake can be dusted with powdered sugar or dressed up with a simple icing sugar glaze. of course, it's good just on its own.
moist and delicious chocolate cake
serves one hungry family
2 1/4 c all purpose flour
2 c sugar (you can reduce to 1 3/4 c)
2/3 c dark cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1/4 c vegetable oil
3/4 c coffee, cooled
3/4 c orange juice
3/4 c prune paste or plain applesauce
preheat the oven to 350 F. and grease and flour a large bundt cake pan (make sure it's 12 cup capacity).
mix dry ingredients together in a large bowl. make sure to sift the cocoa.
mix the wet ingredients together in another bowl.
add the wet to the dry and blend to combine with a mixer. don't over beat.
carefully pour the batter into the pan and put it in the oven to bake for 1 hour or until it is no longer wet in the center.
remove from the oven and let sit for 20 minutes in the pan. you'll notice that the cake will start to pull away from the sides of the pan as it cools.
unmold, let cool completely for it to finish setting and serve.
(recipe from cookbook author norene gilletz)