Recipe: Chocolate Brownie Cake (using cocoa powder)

CHOCOLATE BROWNIE CAKE

"It's hard to believe that just six tablespoons of cocoa can make a chocolate cake so rich, dark, and moist. This cake will stay fresh longer than most. Serve it warm."

1/4 cup (1/2 stick) butter, softened
1/2 cup plus 1/3 cup brown sugar, divided use
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup plus 1 tablespoon unsweetened cocoa powder, divided use
2 tablespoons water
1/3 cup hot water
Confectioners' sugar (for dusting the top of the cake)
Heavy cream, softly whipped (for serving)

Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.

Cream together the butter and the 1/2 cup of brown sugar in a mixing bowl. Add the eggs and vanilla and mix until blended.

In a small bowl, mix together the flour, salt, baking soda, and the 1/3 cup cocoa powder. Add the flour mixture to the butter mixture and blend. Stir in the 2 tablespoons water. Pour the batter into the baking pan.

Mix together the remaining 1/3 cup brown sugar, 1 tablespoon cocoa powder, and the 1/3 cup hot water. Pour the hot water mixture over the batter.

Place the pan in a slightly larger ovenproof dish. Add 1-inch of boiling water to the larger dish and put into the oven. Bake for 20 to 25 minutes, or until a skewer comes out clean.

Dust with confectioners' sugar. Serve with lightly whipped cream.

Makes 1 (8-inch) cake
Source: The Supper Book by Marion Cunningham