Description
Experience a fascinating piece of culinary history with this moist chocolate cake that swaps traditional eggs and dairy for a clever chemical reaction. This one-pan wonder delivers a tender, airy crumb and deep cocoa flavor using simple pantry staples.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) white sugar
- 3 tablespoons (28g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla extract
- 1 cup warm water
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8-inch ungreased cake pan.
- Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the pan, then whisk until the dry ingredients are a uniform color.
- Using the back of a spoon, make three distinct wells in the dry mixture: two small ones and one large one.
- 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 warm water over the entire mixture and immediately stir with a fork until smooth, making sure to reach the corners of the pan.
- Bake for 30 to 40 minutes, or until an internal temperature of 200°F–205°F is reached and a toothpick comes out clean.
Notes
To maximize the chocolate flavor, use hot brewed coffee in place of water to bloom the cocoa. Always ensure your baking soda is fresh, as it provides the only source of lift in this recipe, and avoid greasing the pan so the batter can climb the sides for a better rise.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American