Description

This scientifically-driven chocolate cake utilizes the chemical reaction between vinegar and baking soda to create a light, moist crumb without the need for eggs. Topped with a smooth honey-infused frosting, it is a brilliant example of pantry-staple baking that yields gourmet results.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon white vinegar
1/3 cup vegetable oil
1 cup water
1/4 cup softened butter
2 tablespoons cocoa powder
2 tablespoons honey
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
1-2 tablespoons milk

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Instructions

Preheat your oven to 350°F (177°C) and prepare an 8×8-inch baking dish.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, salt, and baking soda until the leavening agent is evenly distributed.
Add the vanilla, white vinegar, vegetable oil, and water to the dry mixture and stir with a spatula or whisk until no flour pockets remain.
Immediately pour the batter into the prepared pan and bake for 30–35 minutes until a toothpick inserted comes out with a few moist crumbs.
Let the cake cool completely to room temperature (approximately 70°F) before frosting.
Using a hand-held mixer, combine softened butter, cocoa, honey, vanilla, and confectioners’ sugar on low speed.
Slowly add milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency, then apply to the cooled cake.

Notes

To ensure the most effective rise, work quickly once the wet and dry ingredients are combined, as the carbon dioxide reaction begins immediately. This cake’s oil-based structure makes it exceptionally resilient, staying moist for several days when stored in an airtight container at room temperature.

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