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Ingredients

Adjust Servings:
Wheat Flour – 6 ⅓ oz (180 g)
Sugar – 7 oz (200 g)
Cocoa Powder – 1 oz (30 g)
Baking Soda – 1 tsp
Salt – ½ tsp
Coffee – 1 cup Brewed; or milk
Apple Cider Vinegar – 1 tbsp Or distilled white vinegar
Vanilla Extract – 1 tsp
Chocolate Chips – 3 oz (90 g) Or dried fruit, or both
Powdered Sugar – to taste

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Wacky Chocolate Cake

Wacky Chocolate Cake

  • 30 min
  • Serves 8
  • Medium

Ingredients

Recipe

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If you’re unfamiliar with wacky chocolate cake, you’re probably wondering about the name. It is called this way, because, unlike other pastries and desserts, it features no eggs, butter, or dairy, as a result of rationing during World War II, when these ingredients were scarce. Besides, the original recipe calls for mixing batter directly in the cake pan. Yep, you heard right.

The wacky chocolate cake is moist and spongy due to the explosive combination of baking soda and vinegar. Plus, the tandem of chocolate and cocoa powder provides a deep, intense flavor. Mouthwateringly delicious, impossibly easy to make, and dairy-free? Wacky, indeed.

Steps

1
Done

Preheat the oven to 350 °F. Lightly coat an 8x8-inch baking pan with cooking spray and set aside.

2
Done

Combine flour, sugar, cocoa powder, baking soda, and salt in a bowl. Add chilled coffee, vinegar, and vanilla extract. Stir until smooth. Next, add chocolate chips and mix. Pour the batter into the prepared baking pan.

3
Done

Bake for approximately 25 minutes (until a toothpick inserted in the middle comes out clean). Place the pan on a wire rack and let cool.

4
Done

Sprinkle with powdered sugar.

Wacky chocolate cake is the perfect dessert to make when unexpected guests show up on your doorstep or for those times when you need to satisfy your desperate craving for chocolate quickly.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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