Six-Minute Chocolate Cake

Missy Wombat's Note:

A Moosewood recipe. I usually make this without the glaze when the kids are requesting chocolate cake and they actually deserve a treat for dessert but I want something that doesn't require too much effort. And its great when you have run out of eggs!

• Total Time: 31 mins
• Prep Time: 6 mins
• Cook Time: 25 mins

Ingredients:

Serves: 10-12

Yield: 1.0 9 inch ...

Cake

• 1 ½ cups unbleached white flour
• 1⁄3; cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• ½ cup vegetable oil
• 1 cup cold water or 1 cup brewed coffee
• 2 teaspoons vanilla extract
• 2 tablespoons vinegar

Glaze

• ½ lb bittersweet chocolate
• ¾ cup hot water or ¾ cup milk
• ½ teaspoon vanilla extract

Directions:

1. Preheat the oven to 375°F.
2. Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
3. In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
4. Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
5. When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
6. Bake for 25-30 minutes. Set aside the cake to cool.
7. If you are making the glaze, reset the oven to 300°F.
8. Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
9. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.

Reviews

[Pom Pom]

I was very skeptical with this recipe at first, but oh my goodness, so good and easy to make. This is now my go-to recipe for chocolate cake. I can't believe it's easy and vegan too! FANTASTIC!!!

[ketchupqueen]

Taste and texture left nothing to desire! An excellent, cheap cocolate cake recipe! I used chocolate buttercream frosting instead of the glaze, it was heavenly. I did have to cook 50 minutes, instead of 30, but I think that was just my oven being annoying. I'll pre-heat longer next time. It didn't stick coming out of the pan warm, but did when it had been refrigerated for a day or so. (Served from the pan.) I'll be making this again for sure!

[lesleyjoyce]

Great recipe, my Grandson has an egg allergy and this will be perfect for him and us! It is really delicious. I didn't put the whole cup of coffee in as I wanted a firm cake and it turned out well.