This little cake has been my go to for what seems like forever. Everyone should have a simple chocolate cake recipe in their back pocket. It doesn’t require any milk or eggs and is whisked together quickly.
Makes 1 – 8” cake
1 ½ cups unbleached flour
1 cup brown sugar, not packed
¼ cup cocoa
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup warm water, I have used warm, strong coffee too (it’s good)
1 Tbsp. white vinegar
1 tsp. vanilla extract
6 Tbsp. canola oil
Place flour in a medium size bowl. Sift the brown sugar & cocoa into the bowl with the flour; add the baking soda, baking powder & salt. Make a “well” in the center of the dry ingredients. Add the warm water or coffee, vinegar, vanilla & canola oil. Whisk together until smooth. Pour batter into a well greased & floured 8” pan. I am partial to using cooking spray so I don’t have the messy job of greasing & flouring.
This recipe can be doubled to make a 2 layer cake.
Easy, But Yummy Chocolate Icing – makes enough frosting for a 2 layer 9” cake
Making in a food processor is the way to go, otherwise use a mixer.
6 Tbsp. soft unsalted butter
¾ cocoa, sifted
3 ½ cups, icing sugar, sifted
3-5 Tbsp. milk or creamo
1 tsp. vanilla
Blend everything together until smooth, adding more milk or creamo if frosting is not creamy enough.
If making with a mixer: cream the butter well, then add the remaining ingredients and mix until smooth & creamy.
When I have icing left over, I freeze it to use on cupcakes or another small cake. Thaw to use, thinning with a bit of milk or creamo if it needs it.
