1.75 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
0.5 tsp salt
0.5+ cup (two heaped quarter cups) cocoa
2 cups brown sugar
0.75 cup vegetable oil
0.5 cup milk (dairy, or substitute like rice milk or soy milk)
1 tsp vanilla
0.75 cup boiling water
Preheat oven to 350°F. Grease and flour a bundt or tube pan. Blend all dry ingredients. Blend in brown sugar. Whisk in remaining ingredients, except water. Add boiling water and whisk until smooth. Bake for 30 to 40 minutes (turning about halfway through,) until cake tester comes out clean. Cool ten minutes in pan. Turn out of pan and finish cooling on rack.
More often than not, I just make this for no particular occasion and snack on it plain over several days, but it's also great with jam, berries or ice cream. I don't care all that much for frosting, though I have frosted it in ganache. For a truly unique taste, steep some hibiscus (flower sold as herbal tea) in some boiling water, bring back to a boil and thicken with a little corn starch and use as a glaze or pool a bit on each plate to serve.