Six-Minute Chocolate Cake
"A Moosewood recipe. I usually make this without the glaze when the kids are requesting chocolate cake and they actually deserve a treat for dessert but I want something that doesn't require too much effort. And its great when you have run out of eggs!"
- Ready In:
- 31mins
- Ingredients:
- 12
- Yields:
-
1 9 inch round cake
- Serves:
- 10-12
ingredients
-
Cake
- 1 1⁄2 cups unbleached white flour
- 1⁄3 cup cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1⁄2 cup vegetable oil
- 1 cup cold water or 1 cup brewed coffee
- 2 teaspoons vanilla extract
- 2 tablespoons vinegar
-
Glaze
- 1⁄2 lb bittersweet chocolate
- 3⁄4 cup hot water or 3/4 cup milk
- 1⁄2 teaspoon vanilla extract
directions
- Preheat the oven to 375°F.
- Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
- In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
- Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
- When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
- Bake for 25-30 minutes. Set aside the cake to cool.
- If you are making the glaze, reset the oven to 300°F.
- Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
- Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.
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Reviews
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the cake was moist and very yummy but, the glaze was much too rich. when making the glaze, the recipe calls for way too much chocolate/water/vanilla combo for the size cake it makes. when I poured the glaze over the top of the cooled cake the glaze seeped down in the top and sides, a tiny bit, and then sat on top of the cake. There wasn't room in the pan to pour all the glaze on top. I felt like I was flooding the cake with chocolate and ended up scooping out most of the chocolate glaze that sat on top of the cake. There is a lot of wasted chocolate by making this single cake recipe. The edges of the cake tasted soggy and like bitter chocolate, which I didn't care for. I plan to use a vegan butter cream frosting the next time I make this cake. -
What a great recipe for those with egg & milk allergies! One of my friends recommended it, and boy, am I glad she did! I used it to make chocolate and vanilla cupcakes (just replace cocoa powder with flour), and they came out wonderfully. They are moist inside and bounce back nicely when lightly pressed on top. I made these because one of my son's friends has a milk allergy, and I didn't want the little guy to feel left out when the rest of the group ate their cupcakes at my son's birthday party. Thanks so much for posting! This recipe will also come in handy when baking for my brother-in-law, who has a severe egg allergy. Note: I did not use the glaze recipe, but it looks yummy as well.
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This recipe only makes enough for a one-layer cake, so make sure to increase the ingredients as needed. I was surprised the vinegar didn't do anything weird to the cake. The result was a pretty decent chocolate cake, not too sweet. It's nice to have an egg-free option. -
I was very skeptical with this recipe at first, but oh my goodness, so good and easy to make. This is now my go-to recipe for chocolate cake. I can't believe it's easy and vegan too! FANTASTIC!!!
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Taste and texture left nothing to desire! An excellent, cheap cocolate cake recipe! I used chocolate buttercream frosting instead of the glaze, it was heavenly. I did have to cook 50 minutes, instead of 30, but I think that was just my oven being annoying. I'll pre-heat longer next time. It didn't stick coming out of the pan warm, but did when it had been refrigerated for a day or so. (Served from the pan.) I'll be making this again for sure!
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Tweaks
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What a great recipe for those with egg & milk allergies! One of my friends recommended it, and boy, am I glad she did! I used it to make chocolate and vanilla cupcakes (just replace cocoa powder with flour), and they came out wonderfully. They are moist inside and bounce back nicely when lightly pressed on top. I made these because one of my son's friends has a milk allergy, and I didn't want the little guy to feel left out when the rest of the group ate their cupcakes at my son's birthday party. Thanks so much for posting! This recipe will also come in handy when baking for my brother-in-law, who has a severe egg allergy. Note: I did not use the glaze recipe, but it looks yummy as well.
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Excellent recipe! I have made this a number of times. I find that it calls for too much oil--I have reduced it to 2 T (replacing with water) and find that it still turns our rich and gooey. Personally, I think it is sweet enough without the icing, so I always serve it plain. I replaced some of the flour with soy flour and thought it tasted a little weird (still good!), but I got a many compliments and recipe requests so maybe it was just me. My favorite variations are: 1. replace the vanilla extract with almond extract, and toss a few sliced almonds on top. 2. add some mandarin oranges to the cake and reduce the cocoa to 1/4 c.
RECIPE SUBMITTED BY
Missy Wombat
Australia
I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving.
I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start.
Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog!
Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years!
I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
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