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Chocolate Crazy Cake or Wacky Cake

An easy snack cake baked in an 8-inch square pan
Course Dessert
Cuisine American
Keyword Crazy Cake, No-Egg Cake, Wacky Cake
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 27 minutes
Servings 8
Author Anna
Cost 5

Ingredients

  • 1 ½ cups all-purpose flour 190 grams
  • 1 cup white sugar 200 grams
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup unsweetened cocoa powder 20-25 grams
  • 6 tablespoons vegetable oil
  • 3 teaspoons distilled white vinegar or raspberry vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water 228 grams

Chocolate Frosting

  • ⅓ cup heavy cream
  • 4 ounces bittersweet chocolate -- or semisweet 114 grams
  • 2 tablespoons corn syrup dark -- or light (40 grams)
  • 4 tablespoons butter -- unsalted cut into chunks, soft (56 grams)
  • ½ teaspoon vanilla
  • ¼ cup confectioners sugar 30 grams - Add more to taste as needed

Instructions

  • Preheat oven to 350 degrees F. Have ready (don't grease) an 8x8 inch pan.
  • Stir together flour, sugar, salt, soda, and cocoa together in a large bowl. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
  • Bake for 30 to 40 minutes, or until toothpick inserted comes out clean.
  • Place cream in a heavy saucepan and bring to a simmer. Turn off heat. Add chocolate and stir until smooth. Transfer to a mixing bowl. You can use a stand mixing bowl or just a regular mixing bowl if using a handheld mixer. Let cool to room temperature (about an hour).
  • Add corn syrup and butter to chocolate mixture. Beat on low to mix. Add sugar and continue beating until fluffy (about 5 minutes). Add vanilla.
    Frosts an 8 inch cake.