This is a cake with an identity crisis. It’s known by dessert enthusiasts as Wacky Cake or Busy Day Chocolate Cake, but to me, its official moniker shall forever be Everyday Chocolate Cake. It takes nothing more than a quick mix right in the cake pan and it’s ready to pop in the oven. Chocolate cake anytime you need to satisfy that gnawing sweet tooth craving–easy peasy. The ingredients are basic, and I’m quite sure you have most, if not all, in your pantry right now waiting to be transformed into this moist chocolate cake swathed in rich, oozing, melted chocolate.
The ingredients, or lack there of, may be a bit different for ardent cake-aholics, but fear not, the lack of eggs and dairy do not hinder the deliciousness of this cake in any way. The secrets to its success, I think, are the inclusion of baking soda and white vinegar which creates lift and make the cake light, as well as instant coffee, which unlocks the inherent chocolately-ness of the cocoa. A special bonus to my vegan readers is that this cake does not contain any animal products. Simply swap out this chocolate glaze for one of your favorite frosting recipes.
This cake was actually made as a back-up in case the low-sugar Raspberry Almond Olive Oil Cake with Agave didn’t turn out. Although this chocolate cake is definitely not low-sugar, it nevertheless hits the major marks of being delicious, effortless, and most important, blessedly chocolate-y.
You’ll notice similar photography techniques–or rather, a total lack there of–to the summery Raspberry Almond Olive Oil Cake, as both were intended for the same birthday picnic. Apologies for the paltry photos and the reappearance of the paper plate; I was only able to get a few shots before we gave in to temptation.
Everyday Chocolate Cake with Melted Chocolate Glaze
Adapted from Mad Hungry
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 teaspoons instant coffee powder
- 6 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon white vinegar
- 1 cup cold water
Preheat oven to 350 degrees. In an 8-inch round cake pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, coarse salt, and coffee powder.
Make a well in center of flour mixture and add canola oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.
Melted Chocolate Glaze
Yields enough to cover an 8” cake
From: Everyday Food
- 4 ounces coarsely chopped semisweet chocolate
- 1/2 cup heavy cream
- pinch of fine sea salt
Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate, add the pinch of sea salt; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.