EPISODE 71

Moist, darkly chocolately, and deviously spiced, this is such coffee cake as dreams are made on. Any leftovers (not that you’ll have any if you bring this out at a party) can be cut into slices, wrapped well, and stored in your freezer until a chocolate craving strikes. Then just pop a slice in the microwave and enjoy! The bundt pan is a necessity, since it allows for a high cake which cooks though evenly due to the hole in the center of the pan. They sell these pans in the coolest shapes as well. I highly recommend using cooking spray to grease the pan since it’s much more effective at coating a pan’s nooks and crannies than oil of any sort.

Ingredients

• 3½ cups flour
• 1½ cup sugar
• 1¼ cup cocoa
• ¾ tsp salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon *
• 1 teaspoon dried ginger *
• 1 teaspoon ground allspice *
• ½ teaspoon cayenne powder *
• 2 tablespoons vanilla
• 1¼ cup vegetable oil
• 1¾ non-dairy milk
• ½ cup apple sauce
• 12 oz dark chocolate chips

*The spices are of course optional, however they add an incredible depth of flavour that’s not to be missed (in my opinion).

Instructions

Preheat the oven to 350F and liberally grease a bundt pan with cooking spray.

In a large bowl, sift together flour, sugar, cocoa, salt, baking powder, baking soda, cinnamon, dried ginger, allspice, and cayenne. Mix well before you add in the vanilla, oil, milk, and apple sauce. Wait until all the wet ingredients have been added before stirring until just combined. Add the chocolate chips and fold in. Pour into your pan and bake on the middle rack for around 45 minutes or until a cake tester/uncooked strand of spaghetti comes out clean (keep in mind that there is a difference between uncooked batter and melted chocolate –don’t be fooled by ooey gooey melted chocolate).

Let cool slightly before turning onto a plate, dusting with icing sugar (if desired), and devouring!

Enjoy!