Chocolate, chocolate and even more chocolate. That best describes this cake. My sweet tooth still isn’t really satisfied with the healthy replacements for cakes like this. Somehow it just doesn’t taste the same. That’s why once in a while I make an over-the-top cake to satisfy those unhealthy chocolate cravings.
With two adjustments this cake is also suitable for vegans. By the way this cake is soooooo unbelievably moist and soft that it melts in your mouth. Are you going crazy already? 😉
Wacky Chocolate Cake
– 190 grams self-raising flour
– 200 grams sugar
– 3 tbsp cacao
– 1/2 tsp salt
– 1 tsp baking soda (I used baking powder)
– 1 tsp vanilla essence
– 1 tsp vinegar
– 5 tbsp vegetable oil
– 240ml water
Preheat the oven on 350 Fahrenheit (175 degrees Celsius). Grease a square pan. Mix all the dry ingredients together in a bowl. Then make two small holes and one big hole in the mix. In one of the small ones you pour the vanilla essence and in the other small one the vinegar. In the big hole you pour the oil. Then you pour the water over it all. Mix it all together until you have a smooth batter without lumps. Dump the batter in the pan and cook for about 30-35 minutes, or until a toothpick comes out clean.
– 150 grams of butter (There also exists vegan butter)
– 1/2 tsp salt
– 240 grams powdered sugar
– 120 grams cacao
– 4 tbsp milk (if you’re vegan you can swap this with almond or soy milk).
Beat the butter with a mixer for around three minutes until its fluffy. Add the rest of the ingredients and beat until it is mixed well. The result is a fluffy creamy structure.
Now the frosting is done you can smear it on the cooled cake. I put a layer of frosting in the middle and on top of the cake. After all this chocolate madness your cake is finished and you can dig in.