Hot Fudge Sundae Cake

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Oil a 2-quart baking dish that is at least 3 inches deep (a 10- x 3-inch cake pan would work as well). Place the baking dish on a baking sheet to make it easier to move in and out of the oven. Whisk, measure and sift the flours into a medium mixing bowl. Whisk, measure and sift the sugar, cocoa, baking powder and salt into the flours. Then, whisk to blend all of the dry ingredients together. Combine the oil, non-dairy milk and vanilla in a small mixing bowl, whisking to blend well. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth; it will be thick.

Spread the batter into the prepared pan and smooth the top with a spatula. Sift the sugar and remaining cocoa into a small bowl and then sprinkle the mixture evenly over the batter. Pour the boiling water over the batter — this is not a mistake. Transfer the cake to the preheated oven and bake for 28 to 30 minutes, or until the cake is set and the sauce has thickened and is visibly bubbling up through the top. Remove the cake from oven and set on a wire cooling rack to cool for 15 minutes before serving. Spoon equal portions of the sauce and cake into each dessert dish. Serve warm with ice cream or a dusting of confectioners' sugar and berries.