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    Warm Chocolate Cake


    Source of Recipe


    Aunt Saunny

    Servings: 4

    3/4 cup all-purpose flour
    1/2 cup sugar
    1/4 cup unsweetened cocoa powder
    1/4 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup water
    1/4 cup vegetable oil
    1 1/2 teaspoons white vinegar
    1 teaspoon vanilla extract
    1/2 cup semi-sweet chocolate chips
    1/4 cup heavy cream

    Heat oven to 350º. Generously grease four 6-ounce custard cups or
    souffle dishes. Stir together flour, sugar, cocoa, baking soda,
    baking powder and salt in a medium bowl. Add water, oil,
    vinegar and vanilla. Beat with a fork just until all dry ingredients
    have been moistened. Divide among
    greased custard cups. Bake cakes 18 to 20 minutes or until centers
    spring back when gently pressed. Meanwhile, combine
    chocolate chips and cream in a microwavable cup. Microwave 30
    seconds at a time until chips are melted;
    stir.
    To serve, unmold cakes onto heatproof dessert plate. Top each with
    1/4 of chocolate and cream mixture and serve. Refrigerate any
    leftovers; rewarm gently.




 

 

 

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