crazy chocolate cake with dark chocolate frosting

To start, I have to say that for such a simple cake, it really has many names. When I saw the names for this recipe for the first time, two thoughts came into my head.

The first was, because the original names of this cake were “Wacky Cake”, and “Crazy Cake”, “What kind of names are those for a cake?!”

And since another one of its name was “Depression Cake”, I also thought that necessity really is the mother of all inventions.

This cake contains NO EGGS, NO BUTTER and NO MILK. This is the ultimate vegan and dairy-free, almost everything-free cake.

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This also means that no one has any reason not to bake a cake today. Apart from containing the most basic ingredients, this cake is also super easy to make. 

It takes all of TWO STEPS. I kid you not. Let me show you how.

In a large bowl, add the sifted dry ingredients – flour, cocoa powder, caster sugar, baking soda and salt. Using a spatula, mix to combine.

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Add the wet ingredients – white vinegar, vanilla extract, vegetable oil and water.

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Mix with the spatula until combined.

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Pour the batter into a greased 8×8-inch baking tray. Smooth the top with the spatula.

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Bake at 170°C for 25-30 minutes, or until an inserted skewer emerges cleanly. Do not over bake or you will end up with a dry cake!

Cool the cake before adding any frosting. If you don’t want to add any frosting, that’s okay too!

I added a simple Dark Chocolate Frosting because the LAM likes his cakes with a bit of frosting. You can add any flavor frosting – peanut butter, vanilla, chocolate mint… just let your imagination and taste buds guide you!

In a heavy-bottom saucepan (or you can do this in the microwave) over low heat, stir together butter, chocolate, evaporated milk and vanilla extract.

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Once the chocolate and butter have melted, whisk in the icing sugar until the mixture is smooth.

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Spread the frosting on the cake while it is warm.

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As the frosting cools, it will harden a little. 

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Cut the cake and serve, warm or at room temperature, with a nice cup of coffee.

For a cake that is so basic, this cake is moist and tender. 

Make this, eat it and trust me, you will be hooked just like I am!

ON-GOING WORKSHOPS 

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Date: Saturday 21 January 2017 (2 PLACES LEFT)

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 10 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 9 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 11 February 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Thursday 16 February 2017

Time: 9.00am – 12.00pm

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Crazy Chocolate Cake with Dark Chocolate Frosting
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For the cake
  1. 1 1/2 cups (187.5g) plain flour, sifted
  2. 3 tablespoons (22g) cocoa (unsweetened) - I used Valrhona
  3. 1 cup (200g) caster sugar
  4. 1 teaspoon baking soda, sifted
  5. 1/2 teaspoon salt
  6. 1 teaspoon (5ml) white vinegar
  7. 1 teaspoon (5ml) pure vanilla extract
  8. 5 tablespoons (75ml) vegetable oil - I used canola oil
  9. 1 cup (240ml) water
For the Chocolate Frosting
  1. 1 cup (180g) semisweet or bittersweet chocolate chips - I used Ghirardelli
  2. 1/4 cup (60ml) canned evaporated milk, or almond milk
  3. 2 tablespoons (28g) butter, or coconut, canola or vegetable oil
  4. 1/2 teaspoon (2.5ml) vanilla extract
  5. 1 cup (125g) icing sugar
For the cake
  1. In a large bowl, add the dry ingredients – flour, cocoa powder, caster sugar, baking soda and salt. Using a spatula, mix to combine.
  2. Add the wet ingredients – white vinegar, vanilla extract, vegetable oil and water.
  3. Mix with the spatula until combined.
  4. Pour the batter into a greased 8×8-inch baking tray. Smooth the top with the spatula.
  5. Bake at 170°C for 25-35 minutes, or until an inserted skewer emerges cleanly. Do not over bake!
  6. Cool the cake before adding any frosting.
For the frosting
  1. In a heavy-bottom saucepan (or you can do this in the microwave) over low heat, stir together butter, chocolate, evaporated milk and vanilla extract.
  2. Once the chocolate and butter have melted, whisk in the icing sugar until the mixture is smooth.
  3. Spread the frosting on the cake while it is warm.
  4. As the frosting cools, it will harden a little.
  5. Cut the cake and serve, warm or at room temperature.
Notes
  1. Left over cake can be stored in an air-tight container at room temperature in a cool, dry place for up to 3 days or in the fridge for up to 5 days. It can also be kept frozen for up to 3 months.
Adapted from Sweet Little Bluebird, the yummy life
Adapted from Sweet Little Bluebird, the yummy life
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 



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