Quick, easy moist 5 minute Chocolate Cake

[mattl]

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<a name="start_39117.579948">For some reason I was hungry for Chocolate Cake tonight.  Hit the internet and the first listing to come up was this recipe.  It's very quick to make and is surprisingly good, moist and tender.  One bowl, no mixer needed -give it a try-- and it's Vegan to boot! ...</a>

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Recipe submitted by Olena e-mail address: [email protected]

<span style="font-size: 12pt; line-height: 1.3em;"><strong>Super Moist Chocolate Cake</span>

Ingredients (use vegan versions (http://vegweb.com/index.php?topic=15403.0)):

    1 1/2 cups all-purpose flour (can substitute with whole wheat flour)
    1 cup white or brown sugar
    3 tablespoons sifted good quality cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt, optional
    5 tablespoons canola oil
    1 tablespoon white vinegar
    1 teaspoon vanilla extract
    1 cup cold water

Directions:

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.

2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren't any more lumps and pour into an ungreased 9x9 baking pan, 2 inches deep.

3. Bake for about 30 minutes, test with a fork.

By far the most surprisingly deeelightful cake.  This recipe is great for adults and for kids ages 3 and up. Enjoy this delicious cake.  You will be surprised at its moistness and richness! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!

For an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat!  It makes a great birthday cake!  Hey, it even freezes well!

Makes: 1 - 9" x 9" cake, Preparation time: 15 minutes, Cooking time: 30 minutes

 

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[toggleswitch]

5 minute start-to-finish chocolate cake!

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[gfm8959]

For a small appliance lover...

NO MIXER=NO FUN!

 

[mattl]

Sometimes Beating batter by hand can be therapeutic-  Of course you can you your favorite power tool, be it hand mixer or a KA.  My point was to keep it simple -- one bowl and one spoon to clean up...

 

[foraloysius]

I've never used or tasted canola oil. Does it have a distinct taste or can you use any other neutral oil like sunflower oil?

 

[lordkenmore]

Someone might argue these thoughts, but I'd consider canola oil tasteless, and I view all such low/no taste cooking oils--soy, corn, etc--as being pretty much interchangeable with each other.

 

[lordkenmore]

Doing a little research on canola oil, I found this FAQ (see my link). According to the last question, the name "canola" is not used in Europe. But the same basic oil is available under the name of "rapeseed oil" or "rape oil." So Europeans like Louis who think they've never had canola oil may actually have had it under a different name. "A rose by any other name would smell as sweet...but different names really do tend to confuse us all." (My apologies to Mr. Shakespeare for butchering his words.)

http://www.canolacouncil.org/canola_oil_the_truth.aspx

 

[mrb627]

Espresso...

Might toss in a tablespoon of espresso powder or use a cup of cold coffee in place of the water.

Malcolm

 

[bajaespuma]

YUM!

Matt, this cake was awesome! Interesting that it has no eggs in it. I usually try to avoid any food that a vegan can eat, but hey, this is not only delicious, but the texture is amazingly light and delicate and moist all at the same time.

 

I made two of them and topped one with dark chocolate ganache glaze, and turned the other one into a German's Chocolate Cake with a coconut-pecan icing. Well, so much for my glucose levels for the next couple of days.

 

[wayupnorth]

That sounds really good and very easy with what you have in the cupboard. I do watch the cooking channels and Barefoot Contessa always uses a little coffee/expresso to bring out the chocolate flavor. And adding the ganache topping sounds awesome. I am going to have to try that soon.

 

[yogitunes]

I've posted one before....very similar....like Malcolm mentioned, I use coffee....

you can use a mixer.....but can also be assembled and kneaded in a ziploc bag, and toss.....

oven set to 350 degrees........about 30-35 minutes......I use a bundt pan(can also use 2 - 9" round cake pans)....(for cupcakes---leave in the ziploc bag, snip off a corner, and squeeze to fill all the little cupcake slots...less mess)

3 cups all purpose flour
2 cups sugar
3/4 cup of unsweetened cocoa powder
2 tsp baking soda
1 cup water
1 cup cooled strong coffee
2/3 cup vegetable oil
2 tsp vanilla

mix......pour......bake......cool......frost......and serve........

I like the cream cheese frosting on this...........get one of the ready to spread versions, put into a small ziploc bag....microwave for a few seconds until soft, but not liquid.....snip off a tiny corner......and squeeze to decorate!.....

 

[mattl]

Yogi, looks like a good recipe.   You're right it's very similar, almost the same but doubled.  Only missing thing is the vinegar,  I wonder if it's action with the baking soda causes it to rise differently.  Next time I'm in the mood I'll try 1/2 your recipe, really don't need the extra calories-- if I make more cake I'll eat more cake...