I found this recipe in The Moosewood Restaurant Cooks at Home cookbook. It is called
"Six Minute Chocolate Cake" and it's vegan.
For the Cake:
1 1/2 c unbleached all purpose flour
1/3 c unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 c sugar
1/2 c vegetable oil
1 c brewed coffee or water
2 tsp vanilla extract
2 Tbsp white vinegar
For the Chocolate Ganache:
8 oz bittersweet chocolate
3/4 c hot water or vanilla soymilk (vanilla soymilk lends a better texture)
1/2 tsp vanilla extract
Preheat oven to 375.
Sift together flour, cocoa, salt, sugar, and baking soda.
Grease an 8x8 inch pan. In an electric mixer, combine oil, water or coffee, and vanilla. Slowly add dry ingredients. When blended smoothly together, add vinegar.
The mixture should have pale swirls, indicating the baking soda is reacting with the vinegar.
Pour into baking pan and bake for 25-30 mins, or until set (toothpick should come out clean to very slightly moist on the bottom). Allow to cool.
To make the ganache, melt the chocolate in a double boiler. Stir in the warm soy milk and vanilla, stir until smooth. Spread the ganache over the cooled cake.
Top with fresh raspberries or strawberries and dust with powdered sugar. Serve with Vanilla Tofutti.