Pan Cake Recipe
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/8 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon finely ground coffee beans (optional)
- 1 teaspoon pure vanilla extract
- 1 tablespoon red or white wine vinegar
- 1/3 cup vegetable oil
- Preheat the oven to 350°F.
- Put the flour, sugar, cocoa, salt, baking soda, and ground coffee beans (if using) in an ungreased 8-or 9-inch round cake pan and stir with a whisk. Make a crater, pour in the remaining ingredients and 1 cup water, and whisk until all the corners are gotten and the batter is smooth. Put in the oven and start checking for doneness in 20 minutes; the cake should be done at around 30 minutes.
- Vanilla ice cream really helps pan cake, and so does chocolate whipped cream frosting. Start with 4 ounces of semisweet chocolate, chopped or chips, and 1 pint whipping cream. Put all the chocolate and about 1/2 cup of the cream in a medium mixing bowl and heat over simmering water until the chocolate has melted. Remove from the heat and whisk in the rest of the cream and 1 or 2 teaspoons sugar. Refrigerate until well chilled and then whip until thick and smooth. Be sure the cake is completely cooled before spreading on. If it's a warm day and you're not eating the cake right away, refrigerate it or the chocolate cream will melt right off.
