Post by wilderness on Mar 30, 2020 6:25:55 GMT -5
Quick & Easy Chocolate Cake-bwatcher
No eggs. No butter. No mixer. One bowl. My frosting has a little butter but you can omit the butter and use it as a glaze.. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 8 servings
Quick & Easy Chocolate Cake
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
1 teaspoon baking soda (not baking powder)
1/2 teaspoon salt
1 cup cool water
6 Tablespoons vegetable oil (I use avocado oil)
1 Tablespoon fresh lemon juice or distilled white vinegar
1 teaspoon vanilla
Instructions:
Preheat oven to 350° F. Grease a 9-inch round cake pan.
Sift dry ingredients into a bowl and set aside.
In a measuring cup combine water, oil, juice or vinegar, and vanilla.
Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely in the pan and frost, glaze, or dust with powdered sugar.
Notes: I usually frost just the top right in the pan with my 2-Minute Chocolate Frosting. For the recipe click here.
No eggs. No butter. No mixer. One bowl. My frosting has a little butter but you can omit the butter and use it as a glaze.. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 8 servings
Quick & Easy Chocolate Cake
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
1 teaspoon baking soda (not baking powder)
1/2 teaspoon salt
1 cup cool water
6 Tablespoons vegetable oil (I use avocado oil)
1 Tablespoon fresh lemon juice or distilled white vinegar
1 teaspoon vanilla
Instructions:
Preheat oven to 350° F. Grease a 9-inch round cake pan.
Sift dry ingredients into a bowl and set aside.
In a measuring cup combine water, oil, juice or vinegar, and vanilla.
Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely in the pan and frost, glaze, or dust with powdered sugar.
Notes: I usually frost just the top right in the pan with my 2-Minute Chocolate Frosting. For the recipe click here.
I already knew when you combine baking soda and vinegar or lemon juice that it bubbles up. I guess I didn't think about those bubbles being the rising agent in a cake. I used the white vinegar. She tells you to have your pan prepared and your oven hot and ready to go for a reason. You only mix this long enough to get the dry and wet ingredients combined. You need to mix quickly and get in the baking pan right away so you don't destroy your bubbling action by it sitting and waiting.
I made a few changes as I wanted a thicker cake. I used an 8" greased springform pan with a piece of parchment paper on the bottom. This made a thicker cake so I had to bake my cake for 36 minutes instead of 30 before it was done. With the thicker cake I also made a batch and half of her frosting recipe as I wanted to frost the whole cake. Her frosting called for milk and I goofed and put in water; hey, it still worked. I think I also goofed and might have but in an extra Tbs. off cocoa powder in the frosting. Hey, what woman doesn't like extra chocolate! Hubby thought it was good and couldn't taste the vinegar. I'll be making this cake again. Hey, if you felt like it; you could make a double batch of frosting and split this cake and put filling between the layers.
