Margaret Fox's Amazon Chocolate Cake

I have been making this cake for about a year now. (I make a vanilla based version as well). I am allergic to baking powder. The combination of soda and vinegar is the levener. Nice, ALWAYS moist, so no need for a soaker. I have made so many variations on this changing up the liquids, adding cherries and coconut, or nuts or various extracts. It is versatile and forgiving. Also, keeps well --sort of, as we eat it pretty quick. But I make it for my son, and often have to wait a day or two to get it to him. Still moist without getting soggy. works every time, as far as I have experienced.

Like many others reviewers, I have baked this cake to different crowds with great results! Kids, friends and family, Vegan or not, all were pleased and asked for the recipe.
My tips for those who have not achieved great results YET: -- besides the factors mentioned below (old baking soda, cold oven, over mixing or taking too long to bake after combining wet ingredients) I would add the following:
- do not over heat the oven, err on the side of low temperatures
- do not over bake either, you want a moist cake
- mind the quality of your cocoa, as it is the prime star of the show, switch brands and see which pleases you the most
- avoid artificial vanilla flavouring, if you do not have the real thing handy go without
- this is not meant to be a tall cake, if your baking pan is not very wide pour some of the batter into a separate pan, great to use muffin pans for snack sized ones.
Decorate with strawberries and whipped cream and it's birthday worthy!

I love this recipe. It is a vegan chocolate cake very easy to make. It doesn't need a stand mixer and takes few minutes to get ready. And is delicious.

I love the ease and adaptability of this recipe. I'm short for time today and wanted to bring a homemade dessert to a holiday gathering. This cake, topped with leftover ganache in the fridge and crushed peppermint candies fit the bill. Looks good and tastes even better! Have made this multiple times. Great just on it's own with coffee.

This was one of the first cakes I made as a child, and I love recipes like this because they’re so adaptable. I made a riff on this for a family friend who follows a vegan diet; subbing out a GF flour blend makes it ideal for those avoiding wheat and dairy.
https://food52.com/recipes/52443-erin-s-vegan-joy-cake

I’ve also made a version eliminating the cocoa (subbing in AP flour or WW flour), adding apple pie spices, and stirring in chunks of too-ripe pear or leftover apple, which transform in the oven to luscious flavors. Can use juice in place of the water. It makes a quick breakfast cake!

A few tips for those who have struggled with this recipe:

Preparation is everything. Have your oven preheated, and your pans greased and lined with parchment paper before mixing. This cake relies on the chemical reaction between the vinegar and soda, unlike egg-containing cakes which get some of their resilience from the eggs. From the time you mix your dry and wet ingredients, your leavening timer starts. If you take too long from the time you combine your dry and wet ingredients, you’ll have a lackluster cake. Also, be sure to avoid over mixing, as that will take air out and toughen up your flour. Finally, make sure your soda is fresh. Old soda won’t respond as well. Pretty sure those who had this recipe fail, suffered from one of these problems. My 9-year-old and I have made this recipe repeatedly to rave reviews.

Update to my last review: I made this again last night and this time with Bob's Red Mill 1:1 gluten free flour. Still as good as ever, though a bit chewier than with regular flour. It reminded me of mochi, which isn't a bad thing at all.

I am surprised and impressed! This cake is SO EASY! It was ready before the oven preheated! I doubted this recipe... I thought there's no way it can be good... too simple. BUT it tastes great! It has a fudgy, moist, crumbly texture (no eggs). I served it to my anti-vegan father and he had no idea! He really like it, but suggested it would be better with frosting. I agree. I used coffee instead of water as suggested and it gave a super rich chocolatey flavor. Next time, I will cover it in a rich chocolate ganache. Thank you!

How wonderful to see a Margaret Fox recipe! I too have been making this one for over 30 years, after finding it in Fox's cookbook Cafe Beaujolais (which I purchased at that wonderful restaurant in the last 80's). The cake is fabulous on its own and goes over the top with chocolate frosting. Another of my go-to cakes is Clay's Almond Cake, from Margaret Fox's other cookbook - Morning Food. It's dense, moist, almond-sweet, like a giant macaroon. Both of these cakes have given me (and many guests) so much pleasure over the past 30 years. Thank you Margaret Fox!

I've been making this for over 30 years. Sub coffee for the water. Everyone's favorite! With or without frosting.

This is perhaps the only cake I've made repeatedly. And regardless of the crowd, it pleases everyone. Once people have taken a bite, I tell them it's vegan! (To prevent any bias among die-hard non-vegans.) Thank you a million times over, Margaret Fox.

My go-to chocolate cake - so delicious, every time! I use coffee instead of the water and it really does bring out the chocolate flavor.

Has anyone made this with Dutch cocoa?

Having made this cake 20+ times, I thought I’d share one of my favourite go-to adaptations: chocolate and coconut.
I spray a bundt pan with baking spray, then coat the pan with desiccated coconut; this comes out as a nicely toasted outer layer to the cake. I also throw about 1/2 cup desiccated coconut into the chocolate batter, along with a teaspoon of coconut flavoured oil (the kind of oil you’d used to flavour icing or candy). I use six tablespoons of vegetable oil instead of the original five. Bake for 25-30 minutes and let the cake cool before turning it out of the pan.

Unfortunately im done with this website and its bad recipes

I find this cake genius, I have made it at least 10 times now! It is my go-to bake sale cake these days since it is so easy, cheap and quick to throw together late at night, and because it suits vegans too. I have served it plain, with confectioners sugar and with a frosting - all options have been very well received! I am baking one again right now, this time I added some organic instant coffee to the dry ingredients and used coffee instead of water - the dough was delicious so I hope it works! Thank you for the tips!

One cup of sugar was too sweet for me -- just goes to show that everybody has different tastes. I will continue to make this, just with less sugar, as the recipe is so simple and unfussy.

Truly awful. Shakes my confidence in Food 52's test kitchen and Genius rating system.

Delicious. The only cake I've made multiple times. Consistent crowd pleaser! Love that it's not too sweet.

My cake turned out exactly like the one in the picture. So impressed. I think next time I'll add some more chocolate or another flavor element. Texture was perfecto.

This cake was my first vegan bake. It was very simple to make. I added more cocoa, espresso powder and cinnamon and was very happy with the flavour. The colleague for whom I'd made it said it was better than any of the vegan cakes he and his girlfriend had tried to make at home. Succes!

I want to make this for a friend who doesn't eat eggs but is fine with dairy. My question is 1) can I use butter instead of oil? and if so, would that be a direct substitution? 2) out of curiosity--what role does vinegar play here?

thanks!

This cake was so easy to make and tasted amazing. I used 1/4 cup of chilled coffee (inspired by Liam in the comments) and that really made it super special. Thank you for this recipe, it's truly delicious and perfect for that chocolate/coffee craving.

I baked two 6" pans and used this recipe for icing. A-mazing!!!
https://www.onelovelylife.com/vegan-chocolate-frosting/

I’m thinking of making this cake with GF flour, any thoughts?

...and before this recipe was claimed by others, it was in Peg Bracken's, "I Hate to Cook" book....it's an absolutely splendid cake. In Bracken's recipe, she even had us mix it in the baking pan. Now, that was cool...and it worked!

Subbed 1/4 cup of cold brew coffee concentrate for 1/4 cup of the water
Made a fast mocha glaze
2 tbsp cold brew concentrate
2 tbsp cocoa
1/4 tsp salt
2 cups confectioners sugar .
No one knew or cared that it is a vegan cake ; just a great tasting chocolate cake
( got suckered into a Costco demo of the concentrate and ended up with a quart of the stuff to use up )

Yum! Super easy

Can I double this and turn this into a sheet cake birthday cake?

I realized I said I would follow up about the convection oven--it worked. I followed the advice ab out he coffee and used spectrum walnut oil, which does not have that strong walnuty taste. I will be making it again Oh I took a tablespoon out of the sugar.

Chiara, use a good quality cocoa powder and make sure it's fresh. Old and/or poor quality cocoa tastes bitter, causing your cake to not taste sweet enough. This recipe has plenty of sugar. Also damp baking soda may not rise enough.
Followed exactly with fresh ingredients, this cake is fail-proof.

Followed the recipe exactly!
Unfortunately, it's not sweet at all.
Texture is great even though the cake did not rise much.

I just searched for this recipe as I am in the mood both to bake and for chocolate. As a vegan, I appreciate this recipe. I love all the creative twists! I am going to bake it in a toaster convention oven--since I do not have a real oven. I will post if it works!

Give credit where it is due.
This recipe comes from Peg Bracken "I Hate to Cook Book" published in 1962.

Just made this using Einkorn flour, coconut oil, coffee instead of the water and upped the cocoa a bit. It's very moist and delicious. Baked it for 30 minutes.

As one or two others have said, the first thing that hit me when I tasted this cake was baking soda. Not what you want in a cake. But, it was very quick to make, had good texture, and when served with ice cream you don't really notice the baking soda flavor. Maybe if you made with coffee instead of water that would cover up the flavor too, next time I'll try a mix of baking soda and baking powder as one commenter did.

This is almost identical to the 6 minute chocolate cake in the Moosewood cookbook. Their recipe instructs that you make it IN the pan (less bowls!) and has a beautiful chocolate glaze recipe with it. Also, they suggest using strongly brewed coffee rather than water. I find that this brings an additional level of richness.

Can anyone tell me how long this cake stays fresh for? Like if I bake it the day before a party will it be ok?

While I haven't yet made this particular recipe, it's basically a variation on what is usually called Wacky Cake, or Three-Hole Cake (mix dry ingredients in the pan, poke three holes in the mix with your finger, add oil, vanilla, and vinegar in the holes, pour water over, and mix together with a fork), or Mix-in-the-Pan Cake. All are super easy, vegan, and delicious.

My friend Suz made this one afternoon for a vegan friend; when it came out of the oven I thought, 'well, that's sweet, she tried!'. It looked like a seriously bland and uninspiring cake. However, this unassuming little beauty was a game-changer.
This cake has become my go-to recipe for a few months now- I have it memorised and can whisk it up in a couple of minutes. Cheap as chips, fluffy, delicious and easy. I found a tube pan allows for more unified baking and a more interesting presentation.

Can I use cake flour?

This did not turn out well for me. The cake came out looking good. But as it was baking, it filled my house with a strange, musty smell... sort of like a sponge that's ready to be retired, dusted with cocoa crispies cereal. The flavor was not much better: I could taste oil and baking soda as much as chocolate. I used avocado oil, which is normally pretty neutral, but maybe it did something funky to the batter. ¯\_(ツ)_/¯

I was astonished at how good this was - better than some chocolate cakes I've made with butter and eggs! but it's almost like the absence of butter lets the chocolate shine through more. I used a few extra tablespoons of cocoa powder and swapped out coffee for half the water - in the future I'd love to try this with dark chocolate cocoa powder. A friend has also added orange peel and candied ginger, with great results.

Easy and no fuss recipe that yields a moist and delicious cake. Make sure to use premium cocoa powder. It'll make a world of a difference. I have a feeling I'll commit this recipe to memory very soon. Thank you for the recipe!

This was ridiculously easy! Mine came out light & fluffy. Wish I had thought to use coffee instead of water....not that I had any handy anyway! Next time I might put more cocoa powder (can never have too much chocolate) and some mini chocolate chips. I think regular chocolate chips are too big & heavy for this batter. I sprinkled a design on top with icing sugar but by the time I served it it had all dissolved into the cake so if you do that make it last minute.

I've been making this cake for years, I live in the same town as Margaret Fox so the recipe gets around! I like to add chocolate pieces, substitute olive oil for canola, and bake it in a cast iron pan instead of a cake pan. Then I usually make a barely-sweetened whipped cream and throw in fresh rosemary. Makes a great "grown-up cake"!!! All time favorite.

I just served this to some guests, and they raved about it. I doubled the cocoa (yup) and threw in a couple handfuls of dark chocolate chips. Also, because it fell in the middle, I made some raspberry sauce and filled the sunken middle with it. Topped each piece with lightly sweetened whipped cream.

There is a similar Italian cake, which I think it is much better. Emiko Davis wrote about it and it should be somewhere here on Food52, this is ED's blog:
http://www.emikodavies.com/blog/ada-bonis-eggless-butterless-chocolate-cake/
the original version is not vegan BUT ED says that is equally successful with water and coffee (instead of the original milk) and with coconut milk.
read her comments and try it... I think it is a better cake because of the increased cocoa powder (I would also suggest cutting down the original sugar quantity/I have also introduced some hazelnut flour, to replace some of the normal flour). check it out! / stefano
ps IF u read Italian, these are my comments on this cake
https://qbbq.wordpress.com/2015/03/03/torta-bilbolbul-cioccolato/

I've made this cake and it has to be something that suits your taste buds.....
it's very basic at it's best.....you need to know that before you put in the time!.

I made this cake tonite...and we did not like it at all. The texture was rather rubbery...I wonder if we made a mistake...I Am trying to mentally go over the steps....The main thing is that I do not find it chocolate-y enough and it is too sweet. I will make it again to be really sure that it is not the cake for me. (I used coffee, a touch of cinnamon and some orange zest).....odd, really odd rubbery texture...And I consider a seasond baker....considering the glowing reviews this cake deserves another shot on my behalf.

OMG- This could not be easier and came out perfect. I used black coffee instead of just water and an 8 inch pan, baking for 40 min. Sprinkled with a little powdered sugar.... the best!

I want to make this cake but don't have Apple Cider or regular white vinegar. Do you think Rice Wine vinegar or Red Wine vinegar would work with this?

I just made this with almond flour instead of flour and used coconut oil and apple cider vinegar. About 10 minutes into cooking, it bubbled up and overflowed the round pan and after 30 minutes wasn't completely cooked and oily on outside. I saw in the comments that other people used these ingredients successfully. What do you think the problem might have been?

I loved this recipe because it's just so simple and straightforward to make. I used a whisk to combine the ingredients and didn't even have to take the extra step of using a strainer to get any lumps out. The texture was perfect.
If I had to describe this cake, it reminds me of Asian style chocolate cake - light texture, not dense, slightly sweet. You don't feel guilty eating it.
I added coffee instead of water and a little extra cocoa powder. The sweetness was to my taste but I would definitely prefer a denser chocolate component to the cake. I may consider adding chocolate pieces or some light frosting.
Very easy, simple nice cake. Bonus points for being vegan friendly. Thanks for sharing!

Saw this yesterday and had to try it, with a twist! I had some beautiful dried cherries in the pantry, so I soaked those in brandy (a few seconds in microwave helped to plump them up). I subbed coffee+cherry soaking liquid for the water and coconut oil for the oil, and finally added the boozy cherries to the batter. Also reduced the sugar to scant 3/4 c (personal preference thing). Springform pan lined with parchment round on the bottom, greased sides with coconut oil and dusted with cocoa. Excellent. Moist, tender crumb, pleasantly chewy around the edges, and the boozy cherries add a wonderful jammy pop.

Loved this cake. Was looking for an eggless chocolate cake recipe for a long time. Would this recipe also work as a basic vanilla eggless(vegan) cake recipe? If I subbed the cocoa powder for flour , should I make any other additions? Can I also add orange or lemon juice instead of the cold water?

I was interested in something fast for breakfast. After reading through all the comments, I noticed that one talked about it dropping a lot in the middle. Although this is often due to too much beating, too much leavener, and too hot an often, this may also be because there wasn't enough gluten - which is often provided by eggs. I reduced the amount of sugar, water, and oil and added more cocoa and a hint of cinnamon. I also adjusted the baking soda to be half baking powder/half baking soda. This worked very well (even though I might reduce the leavening just a little more). It's more like a snack cake, though. For me, most chocolate cakes have a bit more of a bump up in chocolate flavor (probably why coffee works well). As a light snack cake, I think it does work. Definitely works for just grabbing stuff from the pantry, no eggs, no dairy....

This was FABULOUS! Quick and easy. I used organic canola oil, maybe a tablespoon or two extra cocoa powder and topped it with whipped cream. To. Die. For. Thanks for the recipe! 2 bowls and a cake pan. Woohoo, no mixer!

I just tried this recipe and loved it. so easy.. surprising.. I added cinnamon to bring out cocoa flavour.

Nice writing...sounds like the cake is too!

No eggs?

I made this cake for a casual dinner with my in-laws, and it turned out great! Since they were just coming over to watch the game and we weren't celebrating a birthday or anything formal, I didn't want a fancy iced cake. With a pretty dusting of cocoa powder on top, this was perfect. It was quick to assemble, it rose into a beautiful glossy, domed top, and was just sweet enough (I used a scant cup of sugar) that some unsweetened soft whipped cream with about 1/2 t vanilla really brought out the surprisingly rich feel of the cake. I also made a quick strawberry coulis (3 c thawed frozen strawberries, 1-2 t sugar, juices of an orange and 1/2 lemon) in the blender in case the cake baked up dry, but I didn't have to worry. Plus, since that coulis recipe made waaaay more than I needed, I mixed it with sprite and some raspberry vodka for a killer cocktail!

I make this cake a bunch! Tonight, baked it in muffin tins and got 10 nice size cakes. Baked for 20 min with muffin liners.

I make this make as a gluten free birthday cake for my kids all the time. Just substitute a gluten free flour mix for the all purpose flour and make sure to cool all the way - even better ice it and leave over night in the fridge then serve cold - so good the next day!

I didn't have any luck with this cake. It rose and then fell in the middle. I had to bake it far longer than the 30 minutes because the middle was still quite jiggly. The flavor is good, but I was hoping to use it as gifts, and that won't happen. Not sure what I did wrong. :(

Made this last night - used coconut oil and it came out fabulous! Put in more cocoa powder and used Alton Brown's chocolate ganache frosting to top it off. My current favorite easy cake to make. Thanks for this!

I'm not sure why so many people are so averse to using olive oil in baking. I have made this cake several times and have always used olive oil - good, high quality, certified extra virgin olive oil. Maybe that's the problem - too many people use cheap stuff that definitely has an off-putting flavor. The cake is always delicious! I love how simple it is and while it certainly is not a decadent "death by chocolate" type cake - I love the delicate chocolate and not too sweet flavor. Tonight I am using coconut oil and look forward to trying the results!

I never use an electric mixer.....just a whisk!

This may be a stupid question but do you need an electric mixer for this or can it be done by hand. Thanks!

Thanks a lot smonfor . I ' try .

Sorry should say, my daughter can only use wheat flour

My daughter can only have use wheat flour, so can I substitute King Arthur's White Whole Wheat Flour? And if so, would I have to add anything or take out something? Please help, she loves chocolate cake, and I would like for this to be a part of her forever recipes that she can have. Thanks much.

I grew up with this cake being called a whacky cake - because of the no eggs. When I was older, I realized I could take out the coco powder and add back in flour and cinnamon and other spices to make it a spice cake. Turns out great and I think has a nicer flavor than the chocolate - which can be a bit bland in my opinion.

I know this cake! I know it as 6-Minute Chocolate Cake, so named because that's about how long it takes to whip up. You know how to make it amazing though? Top it with lazy daisy broiled frosting: http://www.cooks.com/recipe/br21a7zu/lazy-daisy-frosting.html

Can I make this cake with whole wheat flour? What changes should I make for that? I understand I cannot replace the AP flour completely. But can I add 1/2 cup of whole wheat flour? Should I increase the liquid?

i'm expanding slowly into the world of baking from scratch so i got understandably excited when i saw your recipe. chocolate is my kryptonite, so when i felt the itch for it tonight (and knowing i wasn't about to find actual clothes to make any store runs) i pulled up your recipe. i didn't have any neutral oils (i use primarily avocado and olive), but when i read up on substituting one of the comments struck me: be careful when substituting for neutral oils, as oils such as olive will lend a slight flavor.

i have a nice little bottle of lemon infused olive oil from my time in italy and i said "what the hell". i knew it was going to be something special when i pulled it out the oven. i whipped up some dark chocolate ganache and after it was all said and done, i took the first bite. and it was fabulous. rich, slightly chewy, and a hint of bright citrus with the dark cocoa.

thank you so much for helping me feel like a real chef! ;)

I love this one so much. It's my new go-to chocolate cake. The only change I make is to sub cane sugar for refined sugar and dust with cocoa to make it vegan. Thanks for a great recipe!

I just made this for my family and it was such a success! I have been looking for a dairy free dessert that I could make on weeknights as my daughter has both a sweet tooth and a milk allergy. This was just perfect - super moist, not too sweet and very satisfying. Thank you!!

I had to laugh when I read one of the reviews posted on your link to the Moosewood recipe "reminds me of a Hostess cupcake".

Sorry, but the original, from which this adapted ever so slightly is much, much better and has deeper chocolate taste! It is a recipe from the Moosewood Restaurant New Classics cookbook and is called "Deep Chocolate Vegan Cake." I've been making this to rave reviews and eating for years, it is truly decadent! In the end, no matter which recipe you make, ensure that your mise-en-place is complete before you start, the oven is at temperature and the pan ready to go. Once you've added the vinegar, give it a light stir, then dump it in the pan, tap it on the counter once or twice and quickly put it in the oven. The longer you wait, the less the cake will rise and keep its height once done. Some sinking will happen, don't panic. Enjoy it! Here's the link to the original:http://www.vegetariantimes.com/recipe/deep-chocolate-vegan-cake/

Can you make this flourless by just leaving out the tbsp of flour?

I love all the creative suggestions in the comments. I remember this recipe which I made many times in my childhood. I first learned of it studying history (in Oklahoma elementary school)-that it was developed by pioneers who had no access to milk or eggs at times.

Can I substitute almond flour for half of the all purpose flour called for in the recipe and get the same result ?

Made this cake a few times, have substituted coffee for the water and added up to a half cup of cocoa, even thrown in a hand full of chocolate chips. Have frosted it with a dusting of icing sugar and even made a small batch of chocolate glaze, always satisfies the chocolate craving!

I made this cake last night exactly as written, and I feel like if I closed my eyes, I wouldn't know that this was chocolate. I like this concept though, creating a cake out of thin air in less than an hour. It's nice to have an emergency cake in the repetoire. Also, I didn't let it cool completely in the pan because It goes against the grain, and I'm glad I trusted my instincts. :)

I made this cake with coconut oil, substituting coffee for the water. I loved how simple it was to throw together and that it used ingredients you'll almost always have on hand. However, the flavor underwhelmed me. This recipe is good in a pinch and I appreciated that it wasn't so rich, but if you're craving something very chocolaty, I'd say to look elsewhere.

Wow! This cake is a gift. It was one the fastest and easiest things I've ever baked. Plus, almost all the ingredients are usually in the house and the lack of butter and eggs ensures you can have a taste before it hits the oven. What a treat! I used PAM Baking spray and parchment paper for the pan and had absolutely no problems removing the cake. I used canola oil, which was okay, but I felt it left a not so fresh taste. I think next time I will definitely go with coconut oil. It's bonus is that I usually find it makes things even more oily and easier to remove from pans.

I grew up making Peg Bracken's "wacky cake" and have used it to make a layer cake. I've never had a problem with it sticking but I would imagine greasing and dusting the pan with flour or cocoa would help if parchment paper isn't handy.

Has anyone tried this in a sheet pan? Was thinking of trying this as a thin sheet cake with vegan "cream" filling to make HoHos like the ones at Sticky Fingers in DC.

Must use wax paper or parchment circle for bottom only. Cake is perfect as is BUT I did use coffee for water and 1/2 cup Truvia Blend as sugar sub for a 'sugar free' version that was also perfect.

After reading this article on Best Recipes of 2013, I was intrigued. Reading the comments I used coffee instead of water and I used a bit extra cocoa. This was so easy. It took no time to put it together. And, it is and SO GOOD! After it cooled I tried to get it out of the pan, and that was my only hang up. It would not come out. Since it was just for us, I just cut slices. I gave it to my husband and daughter and they both said it was really good. Then, I told them it was vegan. They were pretty surprised. I will definitely make this again. I just need to figure out how to get it out of the pan. I used a really good nonstick pan that is nearly new and totally unscratched and I sprayed it with Pam.

I agree I think it would be great with walnut oil. Along the walnut lines, perhaps substitute a quarter cup flour for walnut flour, which would give it a more stand alone girth.

Just made this simple little cake as a "thank-you note" for my husband who is working on home improvement projects. A nice treat, indeed. It's good to have recipes using basic pantry staples and not having to run to the store. I always make a recipe as written the first time 'round- and then tweak. Next time I'm going to try the coffee and I'm thinking of substituting roasted walnut oil for some of the neutral oil listed. Has anyone tried walnut oil in baking?

This cake is a dead ringer for Peg Bracken's Cockeye Cake (I Hate to Cook book, 1960). Would be ideal for donating something anonymously at a bake sale. Would also be excellent for a young child's party where a cake is required. Not very sweet and just a hint of chocolate flavor.

Made the cake. It was delicious. Used the coffee instead of water as tulip549 suggested. I did add some cinnamon as well. The only problem I had was getting it out of the pan. I almost used plan B in case it wouldn't come out. My husband to the rescue and managed to get it out. May have to grease it more than I did. It was a cake I would make again. And ended up making it the day of eating it.
Thanks for this recipe.

Ok, making this this weekend. Just need to know if I bake it the day before serving, do I refrigerate it or can I keep it out? If the latter, should I cover it with Saran Wrap?
A quick answer will be appreciated.

An extremely light cake. I would add coffee as a substitute for water next time to enhance the flavor and also maybe swap vegetable oil for coconut oil.

I've learned to check out comments in recipes before plunging in, and as I currently don't really need to cut back on the essentials of really tasty, rich cakes (moderation in eating being the key; ie have a slice or two and give the rest away), this sounds like a big pass to me. But for vegans (god bless em) it may be the bomb.

I just made this using espresso instead of water, and coconut oil. Really good and really moist. A perfect birthday cake that doesn't take much time to put together.

This is an old, old recipe... I've seen it called "Crazy Cake" and it is nothing short of wonderful! Excellent dark chocolate cake, perfect for vegans, but also, your dairy/butter lovin' friends will swoon. ;o)

wow, is someone in a bad mood? why are people so rude?......saying nothing is better than being bitter! just have to laugh.

Worst choclate cake I've ever made. Don't believe the reviews. Not even worth making as a basic tea cake.

I made this twice in one week! Super easy and so delicious. Second time, I added coffee instead of water and glazed it with chocolate ganache, then a light sprinkle of Fleur de Sel on top. Amazing!

Dutch process or regular cocoa powder, please? I'd like to make this on Saturday morning for a birthday party. Thanks!

This recipe underwhelmed me. Take very seriously the following phrases from the recipe: "This isn't the richest, most chocolatey cake" and "not terribly sweet." It was certainly edible and looked wonderfully fudgy. But when I need a fast, cheap, one-layer chocolate cake, I'll stick with the Lazy Baker's Chocolate Cake on http://www.robinsrecipes.com.

Would the baking time be the same if I wanted to turn these into cupcakes? Already had it as a cake and loved it!

Does anyone know if it will work to substitute 1 cup of buttermilk for the 1 cup cold water?

This cake is super easy and comes out moist and dense without being too sweet.

I've been making this cake since the Cafe Beaujolais cookbook came out and it has been my go-to vegan cake. I like to frost it with a vegan chocolate ganache (made with soy milk) and it has never let me down.

During WWII times it was called Screwball or Dump Cake. The cake was designed to make the best of the lack ingredients that were "rationed" or in limited supply; butter...! Who wanted to make a cake with margarine colored by crushing & dissolving a pill in a wad of greasy trans-fat laden stuff? I'm sure not too many people recollect that. Indeed this cake is easy, tasty, but awesome? It was born of need, and it works.

Another yummy, quick, inexpensive chocolate cake recipe that has even fewer ingredients than this one is Lazy Baker's Chocolate Cake found at
http://robinsrecipes.com/lazy-bakers-chocolate-cake/
I've made it and it was AWESOME! Which doesn't mean I won't be making this, too! A girl can never have too many diamonds nor too many chocolate cakes!

This has been our family's birthday cake recipe for 40 years! I usually double the recipe amounts and bake in a rectangular pan. For those of you who measure using weights, this double recipe is: flour (375 g), sugar (395 g), Hershey's cocoa (45 g), oil (130 g)
We traditionally serve the cake right from the pan and covered with cream cheese frosting! (I use mini M&M's to spell the birthday name :)

Made this cake last night for dessert (and a midnight snack). I upped the cocoa to 1/2 cup and substituted cold coffee for the water as suggested. It is definitely easy to make, and is moist and pleasantly rich. I topped with a coffee buttercream. Perfect with a cup of coffee. Thank you for the inspiration!

Also, is there a way to use good melted chocolate instead of cocoa powder in this recipe?

Why would you want to rid the cake of air (by tapping it)?
By the way, dropping it 6 inches to the counter seems more food friendly than 6 inches to the floor ;)

can you make this with white whole wheat or pastry flour

Does anyone know if this recipe would work with sugar substitutes such as Splenda, and if so how much to use?

For everyone asking about gluten-free substitutions, I made this with Cup4Cup flour and it was...ok. Great flavor, but the texture was a little gummy.

My mom's been making this cake for years, and now when I make it, friends beg for the recipe! It is my go-to dessert recipe-- definitely the best and easiest chocolate cake I've ever made, and guaranteed to impress.

In one of the pics there is an egg in the bowl, but none are listed in the ingredients??

I recognized this immediately, as it is virtually identical to a recipe on the great blog, Simply Recipes, and is my go-to cupcake recipe. Simply Recipes includes an easy frosting recipe. The cupcakes are incredibly tender, moist and irresistible.
http://www.simplyrecipes.com/recipes/super_easy_super_moist_chocolate_cupcakes/

Rats, somebody beat me to the punch. Have been thinking about posting this recipe for a while. this is the "cockeyed cake" from Peg Bracken's "I HATE TO COOK BOOK", first published in 1960, I believe. My mom had that and I fished this recipe out of it, used to make it all the time when I was a kid. Oh well, better luck next time.
By the way, the book is a fun read. She is quite witty, was a syndicated humorous columnist for national newspapers.

thank you!

I made it this morning and it is easy and delicious.

My mom bakes this cake for each of us for our birthday each year....we call it Crazy Cake. Its the only chocolate cake I have/will ever make!!!

I have been making a variation of this since I was a vegan teenager! That wasn't yesterday....*sigh* You will see it called wacky cake, crazy cake, Depression cake, war cake, etc. My grandmother LOVES this recipe and has been making it for years even though I haven't been vegan for a long time. If you want to make it decadent, a quick ganache poured over top works wonders. I also like to add chopped chocolate or chocolate chips to the batter. I know it's supposed to be a cake for people without chocolate on hand at all times but that does not apply to me :)

This sounds delicious! Possible to sub gluten free flour? Vegan & gluten free chocolate cake, that would be wonderful!

i don't see anything about water or vanilla in the list of ingredients!