Description
This effortless chocolate cake uses simple pantry staples and a single bowl to create a rich, fudge-like dessert. By utilizing a clever chemical reaction between vinegar and baking soda, you get a moist, tender crumb without the need for eggs or milk in the batter.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 5 tablespoons vegetable oil
- 1 cup water
- 1/4 cup unsalted butter, softened
- 1/4 cup cocoa powder
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 1/2 cups confectioners’ sugar
- 1-2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda until well combined.
- Add the vanilla, white vinegar, vegetable oil, and water directly into the dry mixture.
- Whisk or stir with a spatula until just combined, being careful not to overmix the batter.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the cake to cool completely in the pan on a wire rack.
- To make the frosting, beat the softened butter, cocoa, honey, vanilla, and confectioners’ sugar with a hand mixer, adding milk one tablespoon at a time until it reaches a spreadable consistency.
- Spread the frosting evenly over the cooled cake before serving.
Notes
To achieve the deepest chocolate flavor, consider substituting the water in the batter with an equal amount of room-temperature brewed coffee. Since this cake is exceptionally tender, it is vital to wait until it is entirely cool before applying the frosting to prevent the surface from tearing.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American