Depression Chocolate Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 cup (237g) water
02 -
1 teaspoon baking soda
03 -
½ teaspoon kosher salt
04 -
¼ cup (29.5g) cocoa powder, unsweetened
05 -
1 teaspoon white vinegar
06 -
1 teaspoon vanilla extract
07 -
1 cup (200g) sugar, granulated
08 -
⅓ cup vegetable oil
09 -
1½ cups (187g) plain flour
→ Frosting Toppings
10 -
1 cup (125g) powdered sugar
11 -
3 tablespoons whole milk or heavy cream
12 -
3 tablespoons cocoa powder, unsweetened
13 -
3 tablespoons butter, softened (unsalted)
14 -
1 teaspoon vanilla extract
15 -
1 tablespoon honey
# Instructions:
01 -
Set oven to 350°F. Prep an 8x8-inch pan by lining it with parchment or spraying it with a nonstick spray.
02 -
Mix together flour, sugar, salt, cocoa powder, and baking soda in a large mixing bowl until everything looks even.
03 -
Throw in the water, vegetable oil, vinegar, and vanilla. Stir until the mixture is smooth and no lumps remain.
04 -
Pour the wet batter into the prepared dish. Bake for 30 to 35 minutes. Check with a toothpick, and if it comes out with a few sticky crumbs, it's done. Cool completely.
05 -
Using a hand mixer, blend the softened butter with the cocoa powder, honey, vanilla, and powdered sugar for about 30 seconds on low speed.
06 -
Slowly add the milk one tablespoon at a time, mixing until it’s the consistency you want. Spread this on the cake when it’s completely cooled.
# Notes:
01 -
Made in just one bowl
02 -
Egg and dairy-free batter
03 -
Also called Crazy Cake or Depression Cake