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Super Moist Chocolate Cake

What you need: 

1 1/2 cups all-purpose flour (can substitute with whole wheat flour)
1 cup white or brown sugar
3 tablespoons sifted good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.
2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren't any more lumps and pour into an ungreased 9x9 baking pan, 2 inches deep.
3. Bake for about 30 minutes, test with a fork.
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up. Enjoy this delicious cake. You will be surprised at its moistness and richness! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!
For an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

May I use apple cider vinegar instead of the vinegar called for? Thanks.

Yes, that will work.  White vinegar has less of a taste, but I've subbed cider vinegar in it before and not tasted it.  Hope that helps.  :)

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May I use apple cider vinegar instead of the vinegar called for? Thanks.

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I've reviewed this a couple weeks back and I thought it was alright, but when I made this recipe for some of my mother's friends they went mad! I even had a request to make a birthday cake, which I layered with nutriwhip. It was reaaally good :)

WOW DOES THIS LOOK AmAZING! !!! mmmm thnx for the photo!

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Could anyone point me towards a really good, fudgey chocolate frosting recipe? I haven't had the best luck with vegan frosting recipes. Ideally, it should require little to no cooking (the stovetop has it out for me). I'm a shoo-in for diabetes any day now, so I appreciate low-sugar options as well.

On a more relevant topic, this cake is fantastic! Adding orange extract/rind is an excellent addition (I'm a sucker for fruit-chocolate combos). Especially if you tweak the cake to make dark chocolate--I've only had marginal success with that, sadly. I just added extra cocoa. Ideas?

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I took laurapony's suggestion and made this into a vanila cake base for a coconut cake.  I used more than 1/3 cup of vanilla pudding mix (instead I used the whole box) and added 2 tsp of vanilla extract (which was a bad idea since it gave my cake the brownish look like in the picture instead of the white color I was hoping for) and added a hint of coconut extract and instead of 1 cup of water used 1 cup of coconut milk.  Made a frosting with coconut extract and coconut milk and topped it off with some dessicated coconut...with a thin layer of frosting in between.  I did cut the sugar down to only 3/4 cup as with frosting it would be too sweet...and thankfully I did because the frosting made it just right!

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I made this for my friend's birthday.  I added mint frosting (earth balance, vast amounts of powdered sugar, mint extract, soy milk).  All I heard was "I really like this!!!"

Lol, thanks for a tremendous recipe! 

that sounds awesome!  Do you have exact measurements?

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This is great! I made this using 3/4 cup of coffee and 1/4 cup of hazelnut liqueur instead of 1 cup of water. I also used the exact amount of cocoa that was called for. I found the cake to be delicious and moist, and I didn't have any of the problems that other people had reported (like a funny tasting crust or the cake drying out over night). When the cake cooled, I glazed it with the chocolate glaze recipe from this website, and when the glaze hardened I decorated the cake with cocoa powder and icing sugar. I'll definitely make this recipe again!

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gah!! so frustrated. i've used this recipe before and enjoyed it. 3 times in the past week i have attempted to make cupcakes and a cake...all three times, they turned into flavourless pucks. i have no idea where i went wrong. i followed the recipe exactly, was sure not to over mix and added the vinegar at the very end and cooked for as long as i could without burning. i give up. i can't afford to spend the money on cake any more.

Lenorre.

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Nutrition Facts
Serving Size 60 g (1/12 recipe)

Amount Per Serving
Calories 210
Calories from Fat 54
% Daily Value*
Total Fat 6.0g9%
Cholesterol 0mg0%
Sodium 203mg8%
Total Carbohydrates 28.7g10%
Sugars 16.8g
Protein 1.6g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 4%

Nutrition Grade D+
* Based on a 2000 calorie diet

:-*

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I made this for my friend's birthday.  I added mint frosting (earth balance, vast amounts of powdered sugar, mint extract, soy milk).  All I heard was "I really like this!!!"

Lol, thanks for a tremendous recipe! 

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