Made-in-the-Pan Chocolate Cake
Published March 19, 2019
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ¼ cups/160 grams all-purpose flour
1 cup/200 grams granulated sugar
⅓ cup/30 grams unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon kosher salt
⅓ cup/80 milliliters canola oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or white vinegar
2 tablespoons semisweet or vegan chocolate chips (optional)
Confectioners’ sugar, for dusting on top (optional)
Nutritional analysis per serving (9 to 12 servings)
30 grams carbs; 186 calories; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 1 gram fiber; 98 milligrams sodium; 2 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
- Step 2
Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
- Step 3
Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
- Step 4
Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
- Step 5
Remove from the oven, let cool, then cut the cake into squares. If you’re feeling fancy, this tastes good (and looks pretty) with some confectioners’ sugar dusted on top.
Private Notes
Comments
I know this recipe as Wacky Cake. There's also easy variations on it. Double the recipe, put it in round 9" pans and it makes a wonderful layer cake with any kind of frosting (make in mixing bowl and grease pans first). Swap out the chocolate for an extra teaspoon or two of vanilla, and you have an excellent white/vanilla cake. I use this when I make strawberry shortcake. For a spice cake, omit chocolate and throw in cinnamon, ginger, nutmeg and clove.
I've been making this "Wacky Cake" for decades. It's a lot easier to whisk it up in a bowl and pour it into the cake pan, IMHO.
As others have noted, this is a variation of Wacky Cake or Crazy Cake. It is tasty and easy to put together. The recipe doubles easily, and can be made in a 13x9 pan. Instead of 1 cup water, we often use one-half cup water and one-half cup strong coffee. The coffee adds a nice layer of flavor to the chocolate.
using an 8 in by 8 in tin pan, mix all in pan, put 170g sugar instead of 200g use olive oil instead of canola oil balsamic vinegar instead of vinegar 2tsps vanilla instead of 1tsp instead of 235ml water, use 1 lungo coffee and complete the rest of the 235ml with water 2tbs dark chocolate, chopped, instead of chocolate chips pinch of salt flakes over the chopped chocolate before baking bake 31 minutes at 165C, let cool completely
I made this to the recipe, except I added 1 teaspoon of ground cardamom. Delish! In my neck of the woods, we call this Depression Cake because butter and eggs were hard to come by during the Great Depression. Definitely use a bowl to mix, then pour the batter.
@Katherine Very little sticks to the pan, probably because of the oil in the recipe. Made this all through the 70s. We mixed it with a fork - keeping the tines flat to the pan, so very little splashed on the sides of the pan.