CHOCOLATE WACKY CAKE

by Syre Cole

This Chocolate Wacky Cake is a moist cake made without any milk, eggs, or butter. It is topped with a creamy chocolate frosting for the “icing” on the cake!

Serves: 10 Estimated Cook Time: 1 hour

Ingredients

Cake

420 grams all purpose flour

400 grams sugar

7 grams kosher salt

45 grams cocoa powder

20 grams baking soda

160 grams canola oil

400 grams imitation vanilla flavoring

118 grams lukewarm water

25 grams apple cider vinegar

Icing

430 grams powdered sugar, plus more for dusting

145 grams cocoa powder

50 grams canola oil

4 grams imitation vanilla flavoring

120 grams water

Directions

Cake

1. Preheat the oven to 375 °F. Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and baking soda, and mix well. Add the canola oil, vanilla, lukewarm water, and apple cider vinegar. Mix until well combined and no lumps remain.

3. Divide batter equally between the two cake pans and bake for about 25 minutes. To make sure it’s cooked through, poke a toothpick in the center of the cake. If the toothpick inserted into the center of the cake comes out clean then it’s ready. Leave the cakes to cool completely on a wire rack.

Icing

1. In a large bowl, combine the powdered sugar, cocoa powder, vanilla extract, and canola oil.

2. Gradually whisk in water little by little until the desired consistency and the icing is spreadable and silky smooth. If the icing is too thin, add more powdered sugar until the desired consistency is reached.

Assembly

1. Carefully remove the cooled cake layers from the pans. If the icing has set, stir well before using.

2. Place one of the cake layers on a serving plate and spread a layer of icing on top. Stack the second layer on top. Spread the remaining icing over the top and sides of the cake. Dust with powdered sugar. Enjoy.