Flawless Chocolate Cake
This is just one of the many variations of the traditional “Chocolate Crazy Cake” recipe, rum
oured to be from war generations when eggs and milk weren’t widely available. Now, I’m a pretty good baker, I think, but certainly not the best by any means–and despite this, I have never, ever messed this one up, and it always turns out fluffy and delicious. I can’t ever believe it when I see mixed reviews, in fact I am forced to assume that the reviewers must just be some of the most terrible cooks out there to be able to mess this one up. (Note: I have not used the EXACT “crazy cake” recipe linked there). One criticism I’ve seen is that it isn’t sweet or chocolatey enough, which would be valid if it claimed to be a “Chocolate Fudge Cake” or something… but it’s not! But, once you smother it with this chocolate frosting, it is perfect. (Can you tell that I really like this cake?) Give it a try for yourself and see. Pictured to the right is a lower-fat modification (see comments for recipe), a Low-Fat Chocolate Cake with Chocolate Raspberry Frosting.
1 1/2 cups all-purpose flour
1 cup sugar
3 tbsp. cocoa powder
1 tsp. baking soda
1/2 tsp salt
1 cup cold water
1/3 cup vegetable oil
1 tbsp. white vinegar
1 tsp. vanilla extract
- Preheat oven to 350 degrees fahrenheit. Grease one 8″ cake pan. Optional: line bottom with wax or parchment paper.
- Sift and combine flour, sugar, cocoa, baking soda and salt in a medium-size bowl.
- In a smaller bowl, combine water, oil, vinegar and vanilla. Make a depression in the dry mix and stir in the wet. Beat until smooth.
- Pour batter into pan and bake for 30-40 minutes (until toothpick comes out clean). Allow to cool completely before removing from pan and frosting.
Alternatively, of course, you can use this recipe to make a dozen cupcakes.
Not a low-fat recipe
amy vegan's recipes 
[…] Chocolate Cupcakes with Chocolate Frosting […]
Happy Easter! Chocolate, Strawberry and Lemon Cupcakes « the purple-haired housewife said this on March 23, 2008 at 7:58 pm |
Modification #1 ~ Low Fat Chocolate Cake with Low-Fat Chocolate Raspberry Frosting (Pictured above; also based on cake from http://www.veganchef.com)
Ingredients:
1 cup white all-purpose flour
1/2 cup whole wheat flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup cold water
3/4 cup cold coffee
2 tablespoons canola oil
1 tablespoon cider or white vinegar
1 teaspoon vanilla
1 1/2 cups icing sugar
1/2 cup raspberry jam
3 tablespoons cocoa powder
1/2 teaspoon vanilla extract
Directions:
1. Lightly oil and line the bottom of an 8″ cake pan with parchment paper. Preheat oven to 350 degrees F.
2. Sift together dry ingredients in a medium mixing bowl: flour, sugar, cocoa powder, baking soda and salt.
3. Mix together wet ingredients. Create a depression in the dry ingredients to pour wet mixture into, stir just to combine and remove any lumps.
4. Pour into prepared cake pan and bake for 20-25 minutes or until toothpick comes out clean. Allow to cool in pan for 10 minutes before turning out onto cooling rack.
5. While baking, prepare the frosting by combining 1 cup of icing sugar, jam, cocoa powder and vanilla extract until smooth. Add in the additional 1/2 cup (or slightly less or more, depending on consistency of jam) to desired consistency.
6. Spread frosting on cooled cake and serve. Optional: Before frosting, slice cake in half and spread raspberry jam between layers.
Low-Fat Modification #2, using soy yogurt (inspired by Fatfree Vegan? I think?) coming soon.
I made this cake last week for my birthday and it was amazing! Even my very skeptical, non-vegan family enjoyed it and my dad went back for a very large second piece. I’ll be making this recipe in cupcake form for my daughter’s birthday next week. Yummy!!!