No Mixing Bowl, Chocolate Cake

Hello Dear Reader,

Okay I know it's a strange sounding name, but the original, I mean the very original name back in the 1930's  was "wacky cake" "crazy cake"or"depression cake". This recipe came about during the Great Depression when food such as butter, milk and eggs were sparse, non existent or too expensive. Not too sure about the method though, maybe it was not wanting another bowl to wash?

It is such an easy cake to make, you mix everything in the actual baking tin which is such a foreign concept to me, so I greased and lined my tin, just to be sure I could actually get the baked cake out of the tin😉cause how awesome is a cake that sticks like glue to a cake tin! No one needs that stress and heartache.

As always I have tinkered with the original recipe and I have to say it is one wonderful cake, soft, light, chocolate-y and just the perfect size and shape for cutting into cute little squares, a little more than a mouthful but just the perfect size to stop that chocolate craving. I topped mine with whipped cream, because I am a lazy cake decorator, but it would be even more awesome topped with a chocolate icing or ganache. Oh and because of the no eggs, milk or butter thing, the actual cake, minus a topping, also just happens to be vegan.

Ingredients for No Mixing Bowl Chocolate Cake, clockwise from centre top-1 1/2 cups plain flour, 1 teaspoon vanilla essence (here is how I make my own) 6 tablespoons oil (I use Rice Bran Oil) 3 heaped tablespoons of Cocoa, 1 cup coffee (you don't taste the coffee it just amps up the chocolate flavour) 1/2 teaspoon salt, 1 teaspoon bicarb soda, 3/4 cup of raw sugar and 1 tablespoon white vinegar (I used white wine vinegar) 

In an 8" square cake tin that is greased and lined with baking paper, add the flour, cocoa, salt and bicarb

Give everything a good mix with a whisk, making sure there are no lumps

Now add the oil, vinegar and coffee

And mix well with the whisk, then swap over to a spatula to get right into the corners, making sure there is no dry cake mixture left. Bake in a 175 C oven for 25 to 30 minutes, as always every oven is different so start checking at the 25 minute mark. Let cake cool completely in the tin before turning it out

My cakes always crack, I wonder why this is so?

Crack or not, it is still a lovely chocolate cake, dark, rich and satisfying, not to mention E-A-S-Y.

Over to you, have you made this cake? Did your Mum or Gran make it? Have you heard of this type of cake before?

Have a lovely day

💗Fi

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Two Years Ago-Caramelised Garlic