Recipe by Charlotte J
The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten. Because Dutch process cocoa is neutral and does not react with baking soda, it has to be used in recipes that require baking powder. There are two options of baking this, oven method or bread machine method. I'm going to tag this as a Dutch Cuisine only because it uses Dutch process cocoa. This recipe is from King Arthur Flour company.
- 1 cup unbleached all-purpose flour
- 3⁄4 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons Dutch-processed cocoa powder
- 1⁄2 teaspoon espresso powder (optional, but very good)
- 3⁄4 cup milk
- 2 teaspoons vanilla extract
- 1⁄4 cup vegetable oil
- 3⁄4 cup brown sugar
- 1⁄4 cup Dutch-processed cocoa powder
- 1 teaspoon espresso powder (optional, but very good)
- 1 1⁄2 cups hot water or 1 1⁄2 cups hot brewed coffee
Directions See How It's Made
- To prepare your bread machine:
- Remove the paddles from the bread machine bucket.
- Spray the inside of the bucket lightly with non-stick vegetable oil spray.
- Program the machine for bake only, 40 minutes, no keep warm option.
- To prepare for baking in your oven:
- Preheat the oven to 350 degrees.
- Lightly grease a 9" round cake pan.
- To make the first layer:
- In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, 6 tablespoons cocoa, and 1/2 teaspoon espresso powder.
- Stir in the milk, vanilla, and oil, mixing until smooth.
- Pour the batter into the bread machine bucket, or into the 9"round pan.
- To make the second layer:
- Mix the 3/4 cup brown sugar with the 1/4 cup cocoa and 1 teaspoon espresso powder, and sprinkle this mixture over the batter.
- Gently drizzle the hot coffee or water over the uncooked batter; there's no need to mix it inches.
- To bake the cake:
- If you're baking in the bread machine, press Start; allow the machine to complete its cycle.
- If baking in the oven, place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.
- Let the cake cool for at least 15 minutes before serving.
- The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.
- To serve, scoop servings of the warm cake onto individual plates; top with whipped cream or ice cream, if desired.
- If you can't serve it while it's warm, keep it at room temperature (for 2 or 3 days), and reheat it VERY briefly in the microwave just before serving.