Home Baking- Craziest and Yummiest Chocolate Cake

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Some name this the depression cake, others name it the lazy wife cake and I shall name it the best chocolate cake! Recommended by my friend Juang who is a great baker, she told me the good news of the crazy cake recipe as her dad does not fancy milk or eggs in his desserts. I googled a few recipes and most of them are pretty similar. With just a cake pan, a measuring cup and some spoons this cake can be ready in less than an hour!

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Ingredients

  • 3 cups all purpose flour
  • 2 cups white sugar (I used brown sugar)
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup vegetable oil (I used olive oil)
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract
  • 2 cups cold water (I used room temperature water)

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Directions

  1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork. There will be small lumps after stirring.
  2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. (I baked mine at 180 for 35 mins)
  3. Frost with your favorite icing.

This recipe was developed sometime in the 1940 and was popular due to it not having any eggs, butter or milk and the easy preparation process. I had some doubts before making this dish. The funny bit I found strange was adding vinegar until I read from a review that for a cake to rise, you need an alkali, and an acid. When the alkali and the acid combine, they react with each other, giving off carbon dioxide, which is what makes the cake rise. All cakes other than yeast cakes are risen this way. The alkali/acid deal is present in baking powder (already mixed for you), and in recipes that call for baking soda (alkali) and, say, cream of tartar (acid). In this case, you have baking soda (alkali) and vinegar (acid). They react with each other and make the cake rise

The cake came out beautiful and I might bake it at 175 degrees at 30 minutes the next time as the top was too cracky. But other than that, the cake turned out so moist, fluffy and was the best homemade chocolate cake we have eaten. We literally ate this for breakfast, lunch and supper! It was not too sweet and definitely not dense at all.

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7 thoughts on “Home Baking- Craziest and Yummiest Chocolate Cake

  1. Pingback: Home Baking- Lemon Chia Seeds Crazy Cake | Mr & Mrs Vegan

  2. Pingback: Buttery Nut Swiss Chocolate Cake | familyrecipebooks

  3. I am glad you are making this cake, my cocoa cupcakes that I sell are based on this recipe but modified to be denser like brownies or fruitcake, and I don’t use vinegar. I am thinking of making a fluffy version of the cocoa cupcakes soon.

    You should add a vegan plain or blueberry yogurt to the recipe if you can, the sourness will make it extraordinarily yummy. I tried it before so I do know. 🙂

  4. Oh, and adding chickpea flour to the recipe will create a stronger firm sponge with less crumbs falling out. Adding milled flaxseeds will create a shiny top like brownies.

    And you can dark brown sugar/ dark muscovado sugar for a greater bittersweet flavor. Some people even add beetroot juice to the recipe. I tried adding red bean paste before that makes it a very Japanese kind of bittersweet elegance in taste.

  5. Pingback: Bake Your Cake! | vibesblog

  6. Pingback: Hidden love heart chocolate suprise cake | Cupcakepedia

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