Easy Depression-Era Chocolate Cake
Easy Depression-Era Chocolate Cake
Ingredients
For the Cake
- 1 cup hot coffee, or boiling water
- 1/4 cup cocoa
- 1 cup sugar
- 1/2 cup oil
- 1 tablespoon vinegar
- 1 1/2 cups plain flour
- 1 teaspoon baking soda
For the Optional Syrup
- 1/2 cup sugar
- 1/2 cup boiling water
- 1/4 cup cocoa
Instructions
- 1
Preheat your oven to 180 degrees Celsius. Line a cake tin with parchment paper or grease and flour it.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, whisk together the hot coffee (or boiling water), 1/4 cup cocoa, 1 cup sugar, 1/2 cup oil, and 1 tablespoon vinegar until well combined and the sugar has dissolved.
⏱️ 5 min
- 3
Add the 1 1/2 cups plain flour and 1 teaspoon baking soda to the wet mixture. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min
- 4
Pour the cake batter into the prepared cake tin, spreading it evenly.
⏱️ 2 min
- 5
Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 40 min•🌡️ 180
- 6
While the cake is baking or immediately after it comes out of the oven, prepare the optional syrup. In a small bowl, mix together 1/2 cup sugar, 1/2 cup boiling water, and 1/4 cup cocoa until the mixture is smooth and the sugar is dissolved.
⏱️ 5 min
- 7
Once the cake is out of the oven and still warm, use a skewer or fork to pierce holes into its surface. This will allow the syrup to soak in.
⏱️ 2 min
- 8
Drizzle the prepared syrup evenly over the warm, pierced cake. Let the cake cool completely in the tin before serving, allowing the syrup to fully absorb.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Depression-Era Chocolate Cake
For the Cake
- 1 cup hot coffee, or boiling water
- 1/4 cup cocoa
- 1 cup sugar
- 1/2 cup oil
- 1 tablespoon vinegar
- 1 1/2 cups plain flour
- 1 teaspoon baking soda
For the Optional Syrup
- 1/2 cup sugar
- 1/2 cup boiling water
- 1/4 cup cocoa
Instructions
- 1
Preheat your oven to 180 degrees Celsius. Line a cake tin with parchment paper or grease and flour it.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, whisk together the hot coffee (or boiling water), 1/4 cup cocoa, 1 cup sugar, 1/2 cup oil, and 1 tablespoon vinegar until well combined and the sugar has dissolved.
⏱️ 5 min - 3
Add the 1 1/2 cups plain flour and 1 teaspoon baking soda to the wet mixture. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min - 4
Pour the cake batter into the prepared cake tin, spreading it evenly.
⏱️ 2 min - 5
Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 40 min•🌡️ 180 - 6
While the cake is baking or immediately after it comes out of the oven, prepare the optional syrup. In a small bowl, mix together 1/2 cup sugar, 1/2 cup boiling water, and 1/4 cup cocoa until the mixture is smooth and the sugar is dissolved.
⏱️ 5 min - 7
Once the cake is out of the oven and still warm, use a skewer or fork to pierce holes into its surface. This will allow the syrup to soak in.
⏱️ 2 min - 8
Drizzle the prepared syrup evenly over the warm, pierced cake. Let the cake cool completely in the tin before serving, allowing the syrup to fully absorb.
⏱️ 5 min