Description

This incredibly tender and rich chocolate cake utilizes a clever chemical reaction between vinegar and baking soda to achieve a perfect crumb without eggs or butter. Topped with a glossy honey-infused chocolate frosting, it is a sophisticated one-bowl dessert that is as simple to make as it is delicious.

Ingredients

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Vanilla extract
White vinegar
Vegetable oil
Hot water
Softened butter
Honey
Confectioners’ sugar
Milk

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Instructions

Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda until smooth and lump-free.
Incorporate the vanilla, vinegar, vegetable oil, and hot water into the dry mixture, stirring just until the batter becomes dark and glossy.
Transfer the batter into the prepared pan and bake for 30–35 minutes until a toothpick comes out with moist crumbs.
Cool the cake completely on a wire rack.
Using a hand mixer, beat the softened butter, additional cocoa, honey, vanilla, and confectioners’ sugar on low speed.
Slowly drizzle in milk until the frosting reaches a smooth, spreadable consistency, then slather over the cooled cake.

Notes

For the best results, ensure your hot water is near boiling to properly bloom the cocoa powder and intensify the chocolate notes. If you are baking in a humid environment, start with less milk in the frosting to maintain a sturdy texture that won’t slide off the cake.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American