Description

A moist and intensely chocolatey dessert that relies on a unique chemical reaction between vinegar and baking soda instead of eggs and butter. This historical one-pan wonder is incredibly easy to prepare and yields a tender crumb that stays fresh for days.

Ingredients

1 1/2 cups all-purpose flour
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cider vinegar or white vinegar
1 teaspoon vanilla extract
5 tablespoons vegetable oil
1 cup water or hot brewed coffee

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and set aside an ungreased 8×8-inch baking pan.
Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the baking pan and whisk with a fork until well combined.
Create three wells in the dry mixture using a spoon: one large well and two smaller ones.
Pour the vegetable oil into the large well, the vinegar into one small well, and the vanilla extract into the other small well.
Pour the water or hot coffee over the entire mixture and stir with a fork until the batter is smooth and bubbles begin to form.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, then allow the cake to cool completely in the pan.

Notes

To ensure a perfect rise, check that your baking soda is active and sift your dry ingredients thoroughly to avoid lumps. For a more intense chocolate profile, always opt for hot coffee instead of water as the liquid catalyst.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American