Easy Chocolate Cake
Otherwise known as "Wacky Cake," this World War II-era confection was innovated from basic pantry staples—without requiring any butter, eggs, or milk. Just throw all of the ingredients in a bowl, stir, and bake. The result is an incredibly moist and delicious chocolate treat that can be assembled in minutes (even with the help of toddlers!). Dusted with confectioner's sugar, this cake makes for a gratifying dessert or with tea in the afternoon. We love topping it with a few berries, if in season. It never lasts more than a day in our house, but you can keep the cake in an airtight container in the fridge for several days.
Makes 8 Servings - 28¢ per serving Show Detailed Pricing
- 1 1/4 cups flour
- 1 cup sugar
- 1/3 cup cocoa powder (unsweetened)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup oil (canola or other vegetable oil)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar (or white vinegar)
- 1/4 cup semisweet chocolate chips
- * 3 tablespoons confectioner's sugar (for dusting the top)
Prep Time: About 10 minutes
Cook Time: About 30 minutes
Instructions:
- Preheat oven to 325º. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
- Add the water, oil, vinegar, and vanilla extract and stir to blend, until the mixture is smooth and free from lumps. Add chocolate chips and stir to combine.
- Pour into an 8 x 8" square or 9" round baking dish, and bake for about 30 minutes. The cake is done when a toothpick inserted comes out clean, and the top center is springy if you gently press on it.
- Remove from the oven, let it cool, and dust with confectioner's sugar.
- Don't omit the vinegar -- though you may be wondering about the strong flavor and how it will taste, it reacts with the baking soda to give rise to the cake as it bakes.
- This version has been edited to include a full cup of sugar, though we often will only use 3/4 cup to cut the sweetness. Don't skip the chocolate chips -- it really makes the cake tastier.
- For a delicious gluten-free version, substitute a good gluten-free one-to-one baking flour mix, such as one made from rice flour. We couldn't taste the difference!
