This recipe is courtesy of The Smitten Kitchen. I started making this cake as a child, but in those days it was called Wacky Cake, a one-pan-wonder that was perfect for young children to try.
It is moist with really good chocolate flavour. Although I never put icing on it, the addition of icing takes it to the next level.The cake base is vegan and makes for an excellent layer cake.
(For the vegan option on the glaze, use dairy-free chocolate chips)
Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.
Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter).
Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth.
Pour over completely cooled cake and use spatula to gently nudge it down the sides.
At room temperature for 2-3 days and up to a week in the fridge.
On day 4 in the fridge, ours was as moist as day one - basically a miracle.
Ingredients
Directions
Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.
Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter).
Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth.
Pour over completely cooled cake and use spatula to gently nudge it down the sides.
At room temperature for 2-3 days and up to a week in the fridge.
On day 4 in the fridge, ours was as moist as day one - basically a miracle.
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