The Kitchn: Chocolate wacky cake is a one-bowl answer to crazy times
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cooled coffee or milk, regular or dairy-free
1 tablespoon apple cider or distilled white vinegar
1 teaspoon vanilla extract
1/2 cup chocolate chips or dried fruit, or a combination
Powdered sugar for dusting, or 2 cups frosting (optional)
Arrange a rack in the middle of the oven and heat to 350 F. Lightly coat an 8-by8-inch square baking pan with cooking spray; set aside.
Whisk the flour, sugar, cocoa powder, baking soda and salt in a medium bowl. Add the coffee or milk, vinegar and vanilla. Stir until the batter is smooth; it will be thin. Add the chocolate chips and dried fruit if using and stir to combine. Pour the batter into the prepared pan.
Bake until a cake tester inserted into the middle of the pan comes out clean, about 25 minutes. Place the pan on a wire rack and cool completely. Dust with powdered sugar, or finish with your favorite frosting if desired.
Recipe notes: Leftover cake can be stored tightly wrapped at room temperature for up to three days.
(Elizabeth Barbone is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
