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Double Fudge (Dairy Free) Thanksgiving Chocolate Cake

Serves 12-16


1 3/4 cups white sugar
1 cup brown sugar
1 cup oil
2 large eggs
2 teaspoons vanilla
3/4 cup cocoa, (measured, then sifted)
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons Davis Baking Powder
2 cups brewed, just-warm coffee
3/4 cup chocolate chips
Confectioners' Sugar


Preheat oven to 350. Generously grease a large 9 or 10 inch angel food cake pan, not with a removable bottom. Place it on a parchment paper lined baking sheet.

Combine white and brown sugar, oil, eggs and vanilla beat (electric mixer or a large hand whisk) for one minute until smooth. Add cocoa, flour, baking soda, baking power, and salt. Stir briefly, and then drizzle in coffee, stirring at the same time, to make a smooth, somewhat loose batter.

Spoon batter into pan. Bake for 60-72 minutes or until cake tests done. Bundt cakes take longer to bake than tube pan. Top should spring back when touched when cake is done.

Chocolate Topping: Sprinkle on chocolate chips on top of cake as soon as it comes out of oven and allow to sit on cake to melt. Use a butter knife to swirl melted chocolate in a decorative fashion. As cake comes to room temperature, give it a gentle shake to loosen it from its bottom - but do not remove it from pan. Place cake in fridge to firm up chocolate. Once chocolate is well set, place a plate on top of pan and invert cake onto plate. (If any of the melted chocolate chips get on the plate when you do this - just smear it back on or smear it on top of cake with a butter knife or metal spatula). When chocolate is cooled and set, dust with confectioner's sugar.

Alternately, this cake could be topped with white chocolate, as well as dark chocolate chips (when you smear the melted chocolate, you will get a marbled effect).


Here is a rich, moist cake that is milk-and-butter free but absolutely decadent and flavourful. The big bonus is that this cake takes literally only seconds to put together. Sometimes, I mix dry ingredients the night before and in the morning add the remaining ingredients.