This easy chocolate cake recipe is so quick and so yummy I still can't believe it. All the mixing happens directly in the cake pan. With a fork. Which means no messy beaters or mixing bowls to clean up.
It's so easy a kid can bake this cake by herself. (As can a non-baker, in my case.)
Credit for this recipe goes to my friend Michelle (and Betty Crocker, the originator), who took pity on me last weekend while I was complaining about having to bring a dessert to a potluck. Not complaining, exactly, more lamenting my lack of baking skills and my bare cupboards. She told me that not only was this chocolate cake recipe fullproof, her family goes nuts over it every time.
So did mine. Enjoy.
Double-Chocolate Snack Cake
It's dangerous to call cake a "snack," but there it is. This cake is small and light; different in texture and heft from a traditional layer cake. Perfect with a glass of milk or a cup of coffee.
Also, this recipe contains no dairy and no eggs. (Good for vegans and those with allergies.)
3/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon white vinegar
1/4 teaspoon vanilla
1/4 cup semisweet chocolate chips (I used more than 1/4 cup)
Powdered sugar, if desired
Heat oven to 350°F. In ungreased 9×5-inch loaf pan, mix flour, brown sugar, cocoa, baking soda and salt with fork. (I used a 9-inch circular cake pan which resulted in a relatively thin but delicious cake.)
Stir in remaining ingredients except chocolate chips and powdered sugar. Sprinkle chocolate chips over batter.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Sprinkle with powdered sugar, slice, and gobble up. It's a "snack," after all.
Related: Hot milk sponge cake recipe (another cake kids can bake themselves)