1/3cup(40 g) Dutch processed cocoa powder--I used Valrhona
2tinstant espresso
1tbaking soda
1/4tsalt-she calls for Kosher but I used fine grained sea salt
1cupwater
1/4cupneutral flavored oilI used olive, she calls for canola
1tvanilla
2Tunsulfured light or dark molassesI ran out and topped off with agave syrup
Instructions
Preheat the oven to 350F. Butter and flour a 6 inch round cake pan. Set aside.
Whisk together the flour, sugar, cocoa powder, espresso, baking soda and salt. Set aside. Whisk together the water, oil, vanilla and molasses and then add to the dry ingredients. Using a wooden spoon or a spatula, stir the batter just until smooth. Pour into the prepared cake pan.
Bake for 50-55 minutes, or until a cake tester comes out mostly clean and the sides of the cake are pulling away from the edges of the pan. Let cool in the pan on a cooling rack for 1 hour and then invert the cake onto a plate and then flip it back right-side-up onto the cooling rack. let cool completely and dust with confectioner's sigar before serving. Serve with or without whipped cream--both are delicious.