Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

As the cake bakes, it separates into two layers, a tender chocolate spongelike cake and a rich chocolate-cherry sauce.

Recipe by Oxmoor House August 2011


Credit: Oxmoor House

Recipe Summary

16 servings (serving size: 1/16 of cake with sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Combine brown sugar, 1/3 cup cocoa, and 2 cups hot water in an ungreased 11 x 7–inch glass or ceramic baking dish, stirring until sugar dissolves.

  • Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 3 ingredients in a large bowl, stirring with a whisk. Add oil and next 4 ingredients, stirring just until combined.

  • Spoon batter over brown sugar mixture in dish. Set dish on a jelly-roll pan. Bake at 350° for 55 minutes or until cake springs back when touched lightly in center. Cool 30 minutes. Spoon cake and sauce into serving dishes.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

250 calories; fat 5.8g; saturated fat 1g; mono fat 1.4g; poly fat 2.9g; protein 3.1g; carbohydrates 48.2g; fiber 1.8g; cholesterol 28mg; iron 0.9mg; sodium 204mg; calcium 61mg.