My husband always makes me a special treat for my birthday. I get to choose. No matter how long and involved, he makes it. I love that he is so sweet to make it for me. In years past he has made me Chocolate Silk Pie, S’more Pie, and a Chocolate Cake with Chocolate Mousse. This year I decided I didn’t want a chocolate dessert. (I plan to post the results of this year’s birthday treat once it’s complete, so I won’t say what it is yet). Unfortunately, this past weekend, it just didn’t happen. So, instead I snuck into the kitchen and whipped up this super easy chocolate cake.
I bet you have all the ingredients to make this chocolate cake in your cupboard right now (which is what makes this cake great for the “Cupboard Cooking” Cookbook). Scratch cakes are not that hard, nor are they time consuming. The cake is delightful, and not overly sweet. You could also add 1 teaspoon of espresso powder to the mix to make it mocha cake.
Oh, and as an added bonus for some people, this cake is vegan. But, don’t tell anyone when you serve it, they don’t need to know, and they won’t be able to tell any difference.
P.S. my fantastic brother-in-law made cream cheese filled lemon cupcakes for me on Sunday. They were fabulous! Thanks Dave!
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- 3 cups all-purpose flour
- 2 cups sugar
- 2 cups cold water
- 2/3 cup vegetable oil
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 2 tsp white vinegar
- 1 tsp salt
- 1 tsp vanilla
- Heat oven to 350 degrees F. In large mixing bowl combine all ingredients. Beat with electric mixer on medium to high speed until well combined. Pour batter in a greased bundt pan, or cupcake liners (filling cupcakes about ¾ of the way full).
- Bake 30 minutes for the cake or 20-25 minutes for the cupcakes or until a toothpick inserted near center comes out clean.
- Serve with ice cream or whipped cream, or dust with powdered sugar.
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