Such a dilemma! What to do with all that wonderful cocoa. Union Bakery in South Pasadena sells this kilo bag for $20. It will make a life time supply of mochas. (one teaspoon plus two teaspoons sugar, mixed with a tablespoon hot coffee, add more coffee and milk to taste)
Or, a number of delectable cocoa cakes.
A cocoa cake is an unusual creature: it's a cake without eggs, without much fuss, and the topping seeps through to the bottom of the pan as it bakes, creating a marvelous mess of cocoa goo. Hershey's must have popularized it. I grew up eating my grandmother's version (she even shipped it off to me in college, where, I confess, I hoarded it all to myself). When I served it to my husband, he recognized it as what his mother calls, Black Magic on Halloween. Ah those Brits: they do have a way with naming their desserts!
Preheat oven to 350 degrees
Grease a brownie pan.
- Mix one cup flour with 1/4 tsp salt, 3/4 cup sugar, 2 tsp baking powder.
- To 1/2 cup of milk add 2 tbls melted shortening; mix into the dry ingredients.
You will have a stunningly unappealing dough. Smooth it, stretch it out across the bottom of your brownie pan.
- Mix 5 tblsp cocoa with 1 cup brown sugar. Sprinkle this on top of your cake dough.
- Gently pour 1 1/3 cup hot water over the sugar mixture; place in oven
Bake 40-45 minutes--the topping will have sunk to the bottom, and the top of the cake will be a dark crinkly brown.
Dollops of Cool Whip make a delightful contrast. Try it, and tell me what you think.