Chocolate and vanilla lovers of the world unite! This cake is moist and flavorful, and the swirl is so pretty. Topped with a little hot fudge, it’s simply out of this world.
11/3 cups unbleached all-purpose flour
2/3 cup plus 1 tablespoon evaporated cane sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups non-dairy milk of choice, divided
1/2 teaspoon mild vinegar
1/3 cup mild vegetable oil
2 teaspoons vanilla extract
3 tablespoons unsweetened baking cocoa, sifted
2 tablespoons grated or shaved chocolate
1 recipe Hot Fudge Sauce (page 34)
Makes 6 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease six 4-ounce canning jars and place on a rimmed baking sheet.
In a small bowl, combine the flour, 2/3 cup of the sugar, and the baking powder, baking soda, and salt. In a large bowl, combine 1 cup of the milk and the vinegar. Whisk in the vegetable oil and vanilla. In a third bowl, combine the cocoa with the remaining 1 tablespoon sugar. Whisk to break up any clumps. Add the remaining 1/4 cup milk and the grated or shaved chocolate and stir to create a chocolaty paste.
Combine the flour mixture with the milk and vinegar mixture in two batches, mixing until just combined. Roughly divide the batter, mixing half into the bowl with the chocolate paste. Stir until just incorporated.
Spoon alternating tablespoons of vanilla and chocolate batter into the prepared jars, filling ⅔ of the way full. Draw a butter knife through the batter several times to swirl the flavors together.
Bake for 16 to 19 minutes, until a toothpick comes out clean. Let the cakes cool on a cooling rack for at least 20 minutes before serving with Hot Fudge Sauce.