Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
Listen NowPopular on Food52
103 Comments
Brewingliberally
December 10, 2023
I was the child allergic to eggs. This was the cake (or very close) my other made me. It worked!
Soph
July 15, 2019
We make this a lot and it never disappoints. Need it for a getaway. Can it be made ahead and frozen?
Pamela D.
April 27, 2017
I know this cake as a "Three-Hole Cake. You combine the dry ingredients and put them directly into a lightly-greased pan, poke one large hole and two small holes into the dry mixture (oil in the large hole, extract and vinegar in the remaining small holes), pour the water over the entire mixture, and using a whisk or a fork, thoroughly combine to make a loose batter. However, I prefer making the batter in a bowl and then pouring it into the prepared pan. I also add a bit of espresso powder to the dry ingredients for extra flavor.
Bobbi R.
April 26, 2016
I learned this recipe from my grandma 50 years ago. Love that you are sharing it here.
Chit.Chaat.Chai (.
April 25, 2016
Amazing, you all are always amazing to me! I am going to combine this with the recent post on how to make gluten free flour. I need to gluten-free + egg free recipe. Can I use raw cocoa?
MacGuffin
March 20, 2021
I would think you could. Raw cocoa isn't Dutched, so it retains its acidity.
mosteff
September 14, 2015
This cake is so barebones and delicious as is so I hesitate to play with it too much - BUT what would make a good flour substitute here you think? I want to try it with buckwheat. Would it work or is there another wheat-free grain that might work well?
Sharrie Y.
September 14, 2015
Mosteff, usually wheat-free baking requires a mixture of non-wheat flours to get a nice texture. I've found this combination of flours give the best texture for cakes...1 C. Sorghum flour, 1/3 C. Almond meal & 1/4 C. Potato Starch (not potato flour) in place of the all purpose flour. You'll also have to add 1 tsp. of xanthan gum. The amounts I've listed should work for a recipe calling for 1 1/2 cups all purpose flour. Good luck and please post how it works out for you.
mosteff
September 16, 2015
okay. So there is officially a great wheat-free option here if anyone is interested. I used what I had in the house: no way to get sorghum flour in Italy...1/3 cup almond flour, 1 cup buckwheat, 1/4 cup coconut flour. Came out pretty fantastic considering, and it even rose...I just discovered I have potato starch so I will replace coconut flour with it next time and I believe the result will be even better.
Allison K.
June 21, 2015
I've known this "crazy cake" my entire life (I'm 50)--it is the standard chocolate cake in my extended family, and is also used as the base for "black-bottom cupcakes", "Suzy Q Cake", and others. Best gooey frosting ever for this cake: 1 can sweetened condensed milk + 6 oz chocolate chips--heat until it starts to bubble, then pour over cake for the final ~5 minutes of baking time.
Also, I've done all sorts of substitutions for the water in the cake: strong coffee, stout beer, red wine are all fantastic. Even root beer or cola works (I cut the sugar back by a bit if using soda).
Also, I've done all sorts of substitutions for the water in the cake: strong coffee, stout beer, red wine are all fantastic. Even root beer or cola works (I cut the sugar back by a bit if using soda).
Sharrie Y.
May 17, 2015
If you really want this cake to be amazing...substitute cold coffee for the water, it really enhances the chocolate flavor to a deep rich level.
Growing up I've always known this cake as "Crazy Chocolate Cake" and have made it all my life.
Growing up I've always known this cake as "Crazy Chocolate Cake" and have made it all my life.
April I.
May 17, 2015
just made this a half hour ago. i cannot believe how good it is. used coffee for the water. this is now in my regular rotation.
TimKarla D.
May 16, 2015
This is the "wacky cake" or "Depression cake" recipe and it is really good-amazing with such simple ingredients-I've done a Kahlua version that is delish too!
gabby
March 7, 2015
This is prettying a puddle cake my husband has baked for years. He mixes in the baking pan. One less item to clean. (Cupcakes, someone asked, bake at a little less than half time depending on your pans/oven)
gabby
March 7, 2015
Also, it's better day 2. We frost with either powdered sugar or Meyer lemon cream cheese.
lorie B.
March 3, 2015
The mocha buttercream from that cookbook is the best with these cupcakes. Also doing the cream cheese and choc chips is excellent too. Never get enough of this cake/cupcake. Cannot remember how long I baked these as cuocakes
steph M.
March 3, 2015
So, I made this last night as a sample to offer some friends for whom I'm baking wedding cupcakes. This cake turned out AWESOME! Rich without being overly sweet, moist and luscious without being overly crazy. Total winner. ONE CRITICAL QUESTION - I don't want to overbake or ruin these in cupcake form - can anyone offer the baking time difference from cake to cupcake, assuming that there is one? Thanks much. Looking forward to finishing the "test" and enjoying them with buttercream in cupcake form.
Fran M.
March 1, 2015
I just made this with cocoanut oil & used coffee for the water. Smells wonderful.
Ashley
March 1, 2015
On a mission to clean out the cupboards and had a jar of coconut oil that's been slow in the consuming so used that for the oil and cake flour for my all-purpose variety, and added a little coffee to the wet ingredient mix (but still equal in volume to the 1 cup of water). The result was a light and tender, dark, not too sweet cake - which was appreciated by those who often avoid dessert for that reason. Serving with a spoonful of homemade whipped cream was a great addition for those wanting a little more richness.
JCCraves
February 25, 2015
I like mine spiked with ancho chile.
http://jacquelinechurch.com/dead-easy-chocolate-snack-cake-spiked-with-chile/
http://jacquelinechurch.com/dead-easy-chocolate-snack-cake-spiked-with-chile/
Gracela999
February 25, 2015
Do you think this would work with melted coconut oil? I know it might add a tad of coconut flavor but I wouldn't car about that !
Heather K.
February 25, 2015
We have made this cake for three generations, but we have always called it Crazy Cake
Dishlicious
February 25, 2015
There's an egg in the pictures, but none in the ingredients. ?
Sophie G.
February 25, 2015
I believe that's oil and vinegar. I thought it was an egg too at first :)
mikeylikesit
February 25, 2015
I have been making this cake for over 20 years, and friends still request it. I have done just about everything possible to it. It makes a great base for just about any topping, flavoring, or weightless add-in, with the exception of regular chocolate buttercream.
SusanR
May 12, 2014
This has become my go to recipe for a quick simple cake. I serve it with a mixture of Mascarpone, Crème Fraiche and a bit of powdered sugar stirred in.
Annerieke W.
November 27, 2013
Don't overbake this cake! I thought it was too wet and gave it another 5 minutes and it turned out dry. Not good at all. The bits and pieces that were still a little wet were so much better!
ellen
October 29, 2013
From the introduction, I thought the cake might have mayonnaise and tomato soup! Was happy to find out it doesn't.
etan1
October 29, 2013
I just baked the cake but the inside is still wet when i stuck a toothpick in. Is this bad?
Ellen F.
October 22, 2013
This looks so good! I love the way you say, vegan or not, it's delicious! That's how vegan gets a bad name! For another awesome cake, vegan or not, that's surprisingly delightful, take a look at the Amazing No-Bake Watermelon Cake...http://veganamericanprincess.com/amazing-easy-no-bake-watermelon-cake/
Jill
October 22, 2013
Yup, been making this since 1971... Goofy Cake recipe from a Homer Alaska family at that time... big in Alaska and other places where perishables are/were an issue! Also made with coffee instead of water. My go-to chocolate cake.
Melisa A.
October 17, 2013
Could one use dark chocolate instead of the cocoa powder? If so...I have all of this in my pantry!
Natan
October 17, 2013
With slightly different amounts, this is Hershey's "Quick Cocoa Cupcakes" recipe, which I use for everything under the sun. Swap out the cocoa with four and the possibilities are endless (I've done orange, mint chocolate chip, spice cake, almond, yogurt nectarine, apple cinnamon, and even just vanilla). I've also found it works perfectly with quinoa flour for a GF option.
MendoMarg
October 16, 2013
Hi, this is Margaret. I'm so glad to hear how much you all like this recipe. It is definitely something to have in one's repertoire, so easy to whip up at a moment's notice. For those of you wondering, I'm still in Mendocino, Culinary Director at Harvest Market for the past 9 years. Happy cooking, everyone!
witloof
October 20, 2013
Margaret, hello from a fan. Your spaetzle is my go to recipe for a fabulous company meal.
Donna
October 16, 2013
This is such an old recipe....one version mixes this right in the baking pan. It is a really good chocolate cake though.
gourmetonthegorge
October 16, 2013
been making this cake since the mid eighties, when I stumbled across the cookbook & loved Margaret's back story.. this is our HOUSE chocolate cake... used for all occasions(makes killer cupcakes too), you can make with gluten free flour and once I even made it w/o the powdered cocoa! all good every time
shirlee R.
October 16, 2013
I generally only have olive oil on hand. Would this change the flavor.??
MacGuffin
March 20, 2021
It might improve it!
Seriously, I made a King Arthur box mix for a party several years ago--I think it was an apple spice cake. I substituted good olive oil for the oil called for on the instructions and everyone loved it.
Seriously, I made a King Arthur box mix for a party several years ago--I think it was an apple spice cake. I substituted good olive oil for the oil called for on the instructions and everyone loved it.
placidplaid
October 16, 2013
A friend makes brownies this way. He got the recipe from Christian missionaries who longed for chocolate baked goods but because of a lack of refrigeration came to find that these will do nicely.
peaberry
October 16, 2013
Hmmmmm.Looks oh so familiar! I know! Its King Arthur Flour Original one bowl cake pan cake! Its been around for a century.
Ive subed the water for coffee,or milk, or 3/4 water and 1/4 rum. Anyway you make it, its GREAT! Ive taken it from the oven,sprinkled choclate chips. swarm them around...good cheater icing. :)
Ive subed the water for coffee,or milk, or 3/4 water and 1/4 rum. Anyway you make it, its GREAT! Ive taken it from the oven,sprinkled choclate chips. swarm them around...good cheater icing. :)
ustabahippie
October 16, 2013
I've been making this cake for years out of an older Moosewood Cookbook. It's terrific, chocolaty, and easy to embellish.
kim P.
October 16, 2013
You know, I thought I'd seen a recipe like this somewhere - that must be it! It called for strong coffee, right?
Valentina S.
October 16, 2013
I was actually planning to make this this weekend!
I am wondering: Would this turn out fine in a bundt pan, or would it stick beyond salvation/would not bake in the middle/etc?
I am wondering: Would this turn out fine in a bundt pan, or would it stick beyond salvation/would not bake in the middle/etc?
SJS149
October 16, 2013
This cake is my go-to! I love that it is vegan, love that it is foolproof (in every sense!), and FYI, I consider the coffee essential. It also makes great cupcakes.
cookinginvictoria
October 16, 2013
So great to read all of the comments here and see how universally beloved this cake is. Somehow I have never made an Amazon cake, but I plan to rectify that soon. So helpful to have a cake/cupcake recipe (particularly for bake sales and other events at my daughter's school) that is dairy and egg free. Just wondering if anyone has experimented with any sugar substitutes when making this cake? There is a child at my daughter's school who cannot eat sugar for medical reasons. Thank you for highlighting this recipe, Kristin!
MacGuffin
March 20, 2021
Are you famliar with Whey Low? It's a sugar blend that's not absorbed like sugar and they have a special blend for diabetics (I realize you didn't mention that diabetes is her medical reason). It's worth looking into.
kathilatte
October 16, 2013
I've been making this cake forever. I use cold coffee and run for the liquid. I have also used coconut milk and rum as well. Usually 3/4 cup liquid plus 1/4 cup rum. It always works! Sometimes I add mini chocolate chips.
Beth C.
October 16, 2013
I rediscovered this cake when a friend was saying that she couldn't bring cupcakes to school for her daughter's birthday. Her daughter is allergic to milk and eggs and it is so difficult to find a recipe without both ingredients. She was thrilled when I gave her the recipe! She then passed it on to family and friends.
west757
October 16, 2013
Can this be made with gluten free flour? Any substitutions needed?
Kristen M.
October 16, 2013
I haven't tried going gluten-free with this recipe, and in the L.A. Times article about crazy cake linked above, Shirley Corriher said that a high protein all-purpose flour was essential to its structure, since the protein from the eggs is gone. But it's so simple to throw together, it might be worth a try -- please report back if you do!
sarah B.
October 16, 2013
I just made it GF. I used 3/4C almond flour 1/4C flax meal (because I ran out of almond flour!)and then 1/2 C Cup4Cup because I am not a baker and didn't know what I was doing, but have a lot of boring paperwork to do today, so this seemed the perfect time to make chocolate cake. I also only used half the sugar because I am not a fan of super sweet stuff and I used avocado oil, but only 4 tbsp because I figured there was lots of oil in the nuts. Anyway, I just had a slice and it is delicious. We will have it tonight with whipped cream and strawberries. I think I might try it with coffee as the liquid next time. Thank you for this recipe Kristen
freshnessgf
November 12, 2013
I made this cake with Bob's Red Mill Gluten Free All Purpose Flour and it was fine! A little crumbly, so I will add 3/4 tsp of xanthan gum next time (but it's optional in my mind). Was a hit for my mom's birthday :) Thanks!
lorie B.
October 16, 2013
Like many others, I have been making this cake for years. I cherish my copy of the Cafe B and Morning Food Cookbooks. I also made the cupcake version with cream cheese and choc chips with the mocha buttercream frosting for my kids to take to school on birthdays. Needless to say, I was a very popular mom back in the day with the teachers and kids alike in '84. I was amazed how the kids dove right into these. Last I heard Margaret is back in Mendo, although not cooking. Her granola is sold at the local Mendoza's grocery store in the village of Mendocino. I get a few bags whenever I am fortunate enough to be in Mendocino. Thanks for bringing this into the genius collection.
rapearson
October 16, 2013
this has been a favorite recipe of mine for years! I'm glad to see it's here, as it is truly genius, especially with some ganache and thin layer of seedless raspberry jam, or sweetened mascarpone with espresso. :-) I haven't been able to make it much though since I moved to a high altitude. I haven't been able to figure out how to get it work without collapsing and being raw in the middle (at 7300 feet).
BarbaraJoy
October 16, 2013
This was the chocolate cake I grew up with. It's title in my mother's cookbook was Wacky Cake. I think I just might need to make this again - it's taste is very distinct!
BakerMary
October 16, 2013
Similar to the Moosewood's vegan chocolate cake, tho theirs has more oil, a little more vanilla and double the vinegar. http://www.moosewoodcooks.com/2011/10/vegan-chocolate-cake/
BakerMary
October 16, 2013
Shriek!!! That's my mom's pie aerver!! Anybody know the name of the pattern??
aprilmc
October 16, 2013
Yes, I think Fannie Farmer Cookbook has a very similar cake called Crazy Three Hole Cake! I think that is where I originally saw the recipe two. That recipe says that you can mix the whole thing right in your cake pan and bake it. And it works, too! How genius is that!
vvvanessa
October 16, 2013
I've been making this cake for years, but I learned it as "Crazy Cake." The story behind it is that it was a Depression-era cake because it didn't need butter and eggs-- the expensive ingredients. I used it for the one and only wedding cake I've ever made for a dairy- and egg-allergic friend. Lot of compliments came its way, and there were many looks of surprise when folks found out it was vegan.
I streamline the procedure a bit by mixing the dry ingredients in a large bowl then just dumping all the wet ingredients on top. I whisk it all together, and it always turns out fine. This recipe doubles easily, freezes well, makes a great base for black-bottom cupcakes, goes great with a smear of raspberry jam between two layers of it.
I streamline the procedure a bit by mixing the dry ingredients in a large bowl then just dumping all the wet ingredients on top. I whisk it all together, and it always turns out fine. This recipe doubles easily, freezes well, makes a great base for black-bottom cupcakes, goes great with a smear of raspberry jam between two layers of it.
bhilz
October 16, 2013
This looks really similar to a recipe I used to have for vegan Mexican Chocolate Cake. I'm going to try adding some cinnamon and cayenne to this recipe and see how it goes! I also used to throw together a little glaze with cocoa, powdered sugar, and water to add on top.
Dishlicious
October 16, 2013
I've been making Hershey's Perfectly Chocolate Cake for years. It's just as easy (has milk though), and is moist and delicious. Will have to try this one.
Beth C.
October 16, 2013
That's the required birthday cake at my house! None other will work. Tried to change it to another chocolate cake one year, and got in serious trouble.
mrslarkin
October 16, 2013
Amazon cake is the BEST! I put espresso and Guinness in mine, because that's how I roll.
DBSNEAKERS
October 16, 2013
How much of espresso? How much Guinness? I'm down with that kind of rolling.
Jennie C.
October 16, 2013
I believe that's a vinegar puddle looking like a yolk. No egg there.
Love this cake.
Love this cake.
Ebeth
October 16, 2013
Amazon chocolate cake is my favorite chocolate cake. If you make one chocolate cake, let it be this one. Its beauty is there is no egg and the vinegar does the work to make the incredible texture. Use an excellent cocoa powder, like sharffenberger, to get the awesome taste. how did the photos get an egg?
Chris K.
October 16, 2013
I'm sorry, but I'm not clear. You're calling it vegan, yet there is a photo of an egg, but not one in the recipe? I always thought vegan was no animal products whatsoever?
gina F.
October 16, 2013
I have been making Amazon cake since my kids were in preschool (they are now 20 and 15 years old). It is still our family birthday cake – so simple, it's like magic that such a versatile and satisfying end result comes from my bare-bones baking pantry. So happy to see it here as I have no idea where I found it so long ago. (I loved serving it to preschoolers at birthday parties and telling them that the recipe came from Fox and Bear!)
CS22
October 16, 2013
Why is there an egg in the preparations photos, if there isn't one in the recipe?
Kristen M.
October 16, 2013
No egg there! I think you're looking at cider vinegar (and vanilla) suspended in oil.
aprilmc
October 16, 2013
This recipe is definitely deserving of Genius status! I have been using versions of this recipe for years and it is a hands down family favorite. I use cold coffee in place of the water for a more intense chocolate flavor. I also love to use coconut water for the liquid and slightly warm virgin coconut oil as the oil here for a wonderful, coconut-y aroma. When I wrote a column for Grist, I even developed a vegan fudge icing for this cake, too, if you need something extra special and sweet. Here a link to that if anyone is interested:http://grist.org/article/my-vegan-valentine/ Anyway, this recipe is endlessly adaptable. I can't say enough good things about it! Bravo Food52!!
denise&food
October 16, 2013
The printed recipe differs from the recipe with the pictures. Water and cider measurements.
Greenstuff
October 16, 2013
I love it when the Genius Recipes get me to pull an old favorite off the book shelf. In this case, the measurements are right here in the column (just halved). The full recipe page needs some editing.
Kristen M.
October 16, 2013
Sorry about that -- I lost a couple ingredients on the recipe page, but it should be fixed now. Thanks for verifying, Greenstuff. Don't you love that book?
calendargirl
October 16, 2013
Love both Cafe Beaujolais Cookbook and Morning Food! Wonder what Margaret Fox is up to now? On my visit to Cafe Beaujolais many years ago she was at the helm and we enjoyed a scrumptious supper and breakfast the next morning.
Susana M.
October 16, 2013
Que bolo delicioso, perfeito mesmo e adorei as fotos da sua execução!
Kiss, Susana
Nota: Ver o passatempo a decorrer no meu blog:
http://tertuliadasusy.blogspot.pt/2013/10/dia-um-na-cozinha-e-escolha-do.html
Kiss, Susana
Nota: Ver o passatempo a decorrer no meu blog:
http://tertuliadasusy.blogspot.pt/2013/10/dia-um-na-cozinha-e-escolha-do.html
See what other Food52 readers are saying.