My mom discovered this chocolate cake recipe in my Moosewood Restaurant Cooks at Home cookbook when she was here after the birth of my second boy. It has since come to be my go to chocolate cake recipe.
As the name suggests it only takes about 6 minutes to mix together (from scratch). Other pros about this cake, you use a minimal amount of dishes, all the ingredients can be found in your food storage or store cupboard, and it's a great cake to make with your kids. Not only is it really simple, but you can talk science as you watch the vinegar react with the baking soda, and since there's no eggs in it, you don't have to worry about salmonella when you lick the spoon and bowl afterward!
Since I found the recipe online, I figured it was okay to copy here. There is a chocolate glaze to go with it, but I never make that, just the cake. I made the last batch into cupcakes, which work well, but it's even easier to mix it all in the 8x8 pan.6-Minute Chocolate Cake
- 1 1/2 cups unbleached white flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup cold water or 1 cup brewed coffee
- 2 teaspoons vanilla extract
- 2 tablespoons vinegar
Directions:
Prep Time: 6 mins
Total Time: 31 mins
- 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.
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