Wacky Cake
Cake · 20×20cm (8×8-inch) cake
A Great Depression cake made without butter, eggs, or milk — and a very good cake nonetheless. The batter is mixed directly in the baking pan using a peculiar method of wells and forks. One of the best plain chocolate cakes around, topped with a simple pourable chocolate glaze.
Prep: 15 minutes | Cook: 30 minutes
Ingredients
Cake
| QTY | Description |
|---|---|
| 210g | all-purpose flour |
| 200g | granulated sugar |
| 40g | cocoa powder |
| ½ tsp | salt |
| 1 tsp | baking soda |
| 80ml | vegetable oil |
| 1 tsp | vanilla extract |
| 1 tbsp | white vinegar |
| 235ml | water |
Frosting
| QTY | Description |
|---|---|
| 120g | powdered sugar |
| 2 tbsp | cocoa powder |
| ~3 tbsp | water |
Method
Cake
- Preheat the oven to 180°C (350°F).
- Directly in a ceramic or glass 20×20cm (8×8-inch) baking dish, combine the flour, sugar, cocoa powder, salt, and baking soda. Mix until uniform.
- Create three wells in the dry mixture. Into these wells add the vegetable oil, vanilla, and vinegar respectively, so that each well contains a different ingredient.
- Pour the water over the entire mixture and quickly whisk smooth using a fork or a whisk.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the centre can be removed cleanly. Allow to cool completely in the pan on a wire rack.
Frosting
- In a small bowl, combine the powdered sugar and cocoa powder.
- Slowly stir in the water until a thick, pourable consistency is reached. When smooth, pour over the cooled cake. Cut into squares in the pan.
Notes
- Tip from Yesteryear: If using a metal baking dish, combine all the dry ingredients in a large bowl, add the liquid ingredients at once, mix until smooth, and pour into a greased pan. Bake the same.
- This cake is dairy-free and egg-free as written.