Prep Time: 5 mins | Cook Time: 35 mins | Total Time: 40 mins | Yield: 9 Servings
This is my daughter’s favourite. Moist cake topped with a generous pour of chocolate frosting. I do not know why they call it chocolate depression cake, but this cake sure as heck makes me happy! Satisfy your cravings with this easy dessert that you can whip up easily and pretty quickly!
INGREDIENTS :
CHOCOLATE CAKE:
- ⅓ cup vegetable oil
- ¼ cup (29.5 grams) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup (200 grams) sugar
- 1 teaspoon white vinegar
- 1½ cup (187 grams) all-purpose flour
- ½ teaspoon salt
- 1 cup (237 grams) water
FROSTING:
- 3 tablespoons unsalted butter, softened
- 1 cup (125 grams) confectioners’ sugar
- 3 tablespoons whole milk, or heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon honey
DIRECTIONS :
Chocolate Cake:
Step 1: Ready the oven and preheat it to 350 degrees F or 175 degrees C.
Step 2: Into a large mixing bowl, combine the cocoa powder, flour, sugar, baking soda, and salt until well blended. Then, add the oil along with the water, vinegar, and vanilla extract. Mix well until everything is incorporated.
Step 3: Grease an 8 x 8-inch baking pan using a cooking spray. Pour the batter into the prepared pan, evenly spreading it.
Step 4: Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. When done, take the cake from the oven and let it cool fully at room temperature.
Frosting:
Step 6: In the meantime, whisk the cocoa, butter, confectioners’ sugar, vanilla, and honey in a mixing bowl using a hand-help mixer until creamy.
Step 7: Then, slowly add in the milk, stirring every after each addition until well combined.
Step 8: Over the cooled cake, pour the mixture, evenly spreading it. Allow the frosting to sit a couple of times at room temperature before slicing the cake. Enjoy!
