Edit ModuleShow Tags

Savvy Mom: The Easiest Chocolate Cake


Published:

In the children's book A Baby Sister for Frances, the mother says, "You may be sure that there will always be plenty of chocolate cake around here."

When I read that book as a parent, I thought, that's all well and good, but how does she have time to bake with a new infant? I suspect it was with this ridiculously easy recipe. Recently, I wondered if it was easy enough for a child to make, as I tried last month with pumpkin pie.

kids making cakeMy sons, five and eight, were willing test subjects. Like their mom, they recognize baking as a means to a baked good. They measured, dumped, and stirred, then put the cake into the oven. Thirty minutes later, they tested to be sure it was done, and we had chocolate cake.

Since this cake uses cocoa and not chocolate, the chocolate flavor is like a polite guest knocking on the door. I prefer my chocolate to barge in unannounced and tear up the place. This is, however, the EASIEST chocolate cake—even easier than a mix—and one that two boys were quite pleased with themselves for producing.

What are your favorite passages on food in books, or your favorite things to bake with kids?
 

Easiest Chocolate Cake (aka Wacky or Cockeyed Cake)

Serves 6 or more, depending on your definition of serving size

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon table salt
1/4 cup neutral vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup water

Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 8-inch-square baking pan.

Whisk flour, sugar, cocoa, baking soda, and salt together in pan, taking care in corners. With the back of a large spoon, make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to small craters. Pour water into pan, then mix until just a few streaks of flour remain, again taking care in corners. Immediately put pan in oven.

Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan. Serve dusted with confectioners’ sugar or with vanilla ice cream or whipped cream.
 

Edit ModuleShow Tags

Related Articles

New Roast on the Block

Beat the Heat with Spirited Frozen Treats

Cocktails are reimagined as frozen riffs on sweet and fruity classics at FireLake Grill House & Cocktail Bar in downtown Minneapolis

Three Things to Eat This Week: July 19-24

Run away this week with a taste vacation in Ireland, on the beach, or in Little Mekong
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

New Roast on the Block

Beat the Heat with Spirited Frozen Treats

Cocktails are reimagined as frozen riffs on sweet and fruity classics at FireLake Grill House & Cocktail Bar in downtown Minneapolis

Three Things to Eat This Week: July 19-24

Run away this week with a taste vacation in Ireland, on the beach, or in Little Mekong

Haute Hot Dogs

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge find the best sausages in town

Arepas (Corn Fritters) Recipe

Fritters add a crisp bite to your next get-together
Edit ModuleShow Tags
Edit ModuleShow Tags