Chocolate Crazy Cake

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A simple cake that needs only a few basic ingredients, Chocolate Crazy Cake is a delicious way to get your chocolate fix!

Chocolate cake, chocolate cake. Yep, I know I just posted a cake last week, but sometimes you just gotta celebrate. What are we celebrating? Why our 6 year blogiversary, of course! That’s right, we started this little blog in May of 2010 (!) and today deserves chocolate cake in celebration of that fact.

This particular chocolate cake is so easy to make and comes together quickly with a few basic pantry ingredients. Because it never hurts to have a recipe like this in your back pocket, you know, in case you have last minute dinner guests or need a plateful of chocolate, like right now. And you don’t need any eggs…which is a win/win if you need a quick dessert that’s allergy friendly. Top this with your favorite chocolate frosting if you like. I adored this frosting recipe because of its decadent fudgy-ness and this cake was also delicious cold, straight from the fridge.

Join us!

Chocolate Crazy Cake

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Serves: 9

Ingredients

Cake:

1½ cups FLOUR
1 cup SUGAR
¼ cup UNSWEETENED COCOA POWDER
½ teaspoon SALT
1 teaspoon BAKING SODA
1 teaspoon VANILLA EXTRACT
1 teaspoon WHITE VINEGAR
⅓ cup VEGETABLE OIL
1 cup WATER

Frosting:

2 Tablespoons BUTTER
¼ cup UNSWEETENED COCOA POWDER
1 cup POWDERED SUGAR
1 Tablespoon MILK
¼ teaspoon VANILLA EXTRACT
Pinch of SALT

Instructions

Make the cake:

Preheat oven to 350 degrees. Grease an 8 or 9 inch square baking pan.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, salt and baking soda.
In a medium bowl, stir together, vinegar, vanilla extract, oil and water.
Add wet ingredients to dry and stir well.
Pour batter into pan and bake for 30-35 minutes until a toothpick tests clean.
Cool completely before frosting.

Make the frosting:

In a small saucepan, melt butter and add cocoa powder. Stir well.
Add to a mixing bowl and beat in powdered sugar, milk, vanilla and a pinch of salt.
After things are combined, beat on high for 5 minutes until fluffy. Spread on top of cooled cake.