- Preheat the oven to 350°F and grease and flour an 8-inch-square cake pan.
- In a large bowl with an electric mixer, beat the butter and Organic Sucanat until creamy. Add the eggs one at a time, beating well. Sift the flour, baking powder, and cocoa powder over the butter mixture and stir until combined. Pour into the prepared cake pan and bake 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack, chill in the refrigerator for 30 minutes, and cut into squares.
- To make the glaze, in small saucepan over low heat, melt the chocolate chips in the soy cream, stirring until smooth. Cool to room temperature. Pour the glaze over the cake and refrigerate to set.