chocolate crazy cake recipe

Written ByJenny Smyth Posted on
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The Best chocolate crazy cake recipe

I first discovered the chocolate crazy cake recipe about 5 years ago, and it has since become a staple in our household. My kids just love helping me in the kitchen, and this recipe is perfect for them to get involved with. The process of making it is quite fun and easy, which is a big part of its appeal.

I’ve made it countless times, but I still get excited every time I see the finished product. The combination of moist chocolate cake, gooey frosting, and crunchy nuts is just irresistible. It’s perfect for special occasions or just a Tuesday night dessert.

And the best part? It’s surprisingly easy to make, even for a novice baker like myself. The key to this recipe is using high-quality chocolate and taking your time when mixing the batter.

Don’t overmix it, or your cake will end up tough and dry. I’ve learned this the hard way, but now I know to stop mixing as soon as all the ingredients are combined. This recipe has been passed down through generations of my family, and we’re so glad we can share it with you now.

It’s a true classic that never goes out of style.

Chocolate Crazy Cake

4.7 from 1632 votes

This eggless, dairy-free chocolate cake is incredibly moist and rich. It comes together in one bowl with no mixer needed, making it a perfect last-minute dessert.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 9Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon white vinegar
1/3 cup vegetable oil
1 cup cold water

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease an 8×8 inch square baking pan lightly with oil or nonstick spray to prevent sticking.
3In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
4Make three small wells in the dry mixture: one for vanilla, one for vinegar, and one for oil.
5Pour the vanilla extract into the first well, the vinegar into the second, and the vegetable oil into the third.
6Then pour the cold water over all the ingredients and whisk until the batter is smooth and free of lumps, about 1 minute.
7Pour the batter into the prepared pan and spread it evenly.
8Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9The cake should spring back lightly when touched.
10Remove the pan from the oven and let the cake cool in the pan on a wire rack for about 10 minutes.
11Then turn it out onto the rack to cool completely before serving.
12Dust with powdered sugar or frost as desired.

🔧Equipment

8×8 inch square baking pan
Mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 46g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 3g

📝Notes

For a richer flavor, use brewed coffee instead of water. The cake keeps well at room temperature for up to 3 days when covered.

Watch Video Of How Chocolate Crazy Cake Works

This chocolate crazy cake recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dessert. And the best part?

It stores well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When reheating leftovers, try warming them gently in the microwave or oven until they’re steaming hot and fragrant.

You can also serve them straight from the fridge if you prefer a cooler dessert.

❓ Frequently Asked Questions About Chocolate Crazy Cake

1.

Q: What type of chocolate should I use in this recipe?
A: For the best flavor, use high-quality dark or semisweet chocolate chips or chopped bars. If you prefer a milder flavor, you can also use milk chocolate chips or chopped bars.

2.

Q: Can I substitute any other nuts for the walnuts?
A: Yes, you can substitute other nuts like almonds or pecans for the walnuts if you prefer them. Keep in mind that each type of nut will give your cake a slightly different flavor profile.

3.

Q: Why do I need to let the cake cool completely before frosting it?
A: Letting the cake cool completely ensures that it’s set and won’t break apart when you frost it. If you try to frost a warm cake, the frosting will melt and create an uneven surface.

4.

Q: Can I store this cake at room temperature?
A: While it’s technically possible to store this cake at room temperature, it’s not recommended. The cake contains dairy products that can spoil quickly if left at room temperature for too long.

5.

Q: Can I make this cake ahead of time?
A: Yes, you can make this cake ahead of time by preparing the batter and refrigerating it until you’re ready to bake it.

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