This Chocolate Depression Cake is a timeless classic, born out of necessity during the Great Depression when ingredients like eggs, milk, and butter were scarce. Despite its humble origins, this cake is incredibly moist, rich, and full of deep chocolate flavor. It’s an easy one-bowl recipe that requires no fancy equipment, making it perfect for any occasion. Whether you follow a dairy-free diet or just want a simple yet indulgent dessert, this cake is sure to impress.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 5 tablespoons vegetable oil
- 1 cup water
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch (or 9×9-inch) baking pan or line it with parchment paper for easy removal.
- Mix the dry ingredients in a large mixing bowl by combining the all-purpose flour, sugar, cocoa powder, baking soda, and salt. Whisk well to ensure even distribution.
- Create wells in the dry mixture by making three small indentations: one for the vanilla extract, one for the vinegar, and one for the vegetable oil. Pour these ingredients into their respective wells.
- Add water to the mixture and stir everything together using a spatula or whisk. Mix until you achieve a smooth batter with no lumps. Avoid overmixing to keep the cake light and tender.
- Pour the batter into the prepared baking pan, spreading it evenly. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Check around the 30-minute mark to prevent overbaking.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step enhances the texture and prevents the cake from breaking.
- Serve as is or top with your favorite frosting, dust with powdered sugar, or drizzle with melted chocolate for extra indulgence.