This is, without a doubt, the best chocolate cake I've ever had. Plus, it's free of cholesterol--what more could you ask for? Note: I used Dutch process cocoa powder, from Droste. (From Moosewood Restaurant New Classics, The Moosewood Collective)
1 1/2 cups unbleached white flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or chilled brewed coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
Chocolate Peanut Butter Frosting (below)
Preheat the oven to 375 degrees F. Generously oil an 8-inch square or round baking
pan and dust with a little sifted cocoa or line the bottom with parchment
paper.
In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar. In
another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid
ingredients into the dry ingredients and mix until well-blended and
smooth.
Add the vinegar and stir briefly; the baking soda will begin to react with the
vinegar right away, leaving pale swirls in the batter. Without wasting any
time, pour the batter into the prepared baking pan.
Bake for 25 to 30 minutes. Cool for 20 minutes, then frost with Chocolate
Peanut Butter frosting.
Chocolate Peanut Butter Frosting
2 ounces unsweetened chocolate
1/4 cup peanut butter
3 tablespoons water (plus a little more if needed)
1 teaspoon pure vanilla extract
1 cup confectioner's sugar
In a double boiler or small heavy saucepan, melt the chocolate on medium heat.
(You can also melt it in the microwave.) While it melts, beat together the
peanut butter, water, and vanilla until smooth. Beat in the confectioner's
sugar and add the melted chocolate, mixing until blended. Spread the frosting on the cooled cake.