According to The Kitchn, there are a few simple tricks in making this cake one of the best you will ever taste. You should choose the best cocoa powder, that’s one. You also shouldn’t put too much chocolate chips or fruits because the cake will not rise. And there’s also the importance of coffee- it will make your cake more intense. These pieces of advice from The Kitchn will truly help you achieve the perfect wacky cake- please don’t hesitate to follow them for your convenience.
Check out what our friends from The Kitchn have to say about this recipe:
“It bakes up moist and tender, thanks to a combination of baking soda and vinegar, without any of the heaviness that often occurs in egg-free cakes. The texture reminds me of the classic comfort of boxed cake mix in the best possible way.”
I could call this cake a miracle, but that might be pushing it. This cake is marvelous and decadent- you couldn’t ask for anything more. You just have to try this for your family.
Ingredients
Pam Cooking spray
1 1/2 cups Gold Medal all-purpose flour
1 cup Domino granulated sugar
1/4 cup Hershey’s unsweetened cocoa powder
1 teaspoon Clabber Girl baking soda
1/2 teaspoon Morton salt
1 cup cooled coffee or Borden milk, regular or dairy-free
1 tablespoon apple cider or Heinz white vinegar
1 teaspoon McCormick vanilla extract
1/2 cup Toll House chocolate chips or dried fruit, or a combination
Domino Powdered sugar or 2 cups frosting (optional)
Instructions
Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat an 8×8-inch square baking pan with cooking spray; set aside.
Whisk the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Add the coffee or milk, vinegar, and vanilla. Stir batter until smooth; it will be thin. Add the chocolate chips and dried fruit if using and stir to combine.
Pour the batter into the prepared pan. Bake until a cake tester inserted into the middle of the pan comes out clean, about 25 minutes. Place the pan on a wire rack and cool completely. Dust with powdered sugar or finish with your favorite frosting if desired.
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Quick Tip: For this recipe, use a cup of cooled coffee. If you don’t want to use coffee, use milk (a dairy-free milk is fine).
Thanks again to The Kitchn for this amazing recipe.
