crazy chocolate cake recipe

Written ByJenny Smyth Posted on
crazy chocolate cake recipe
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The Best crazy chocolate cake recipe

I’m so excited to share with you my crazy chocolate cake recipe, a true showstopper that never fails to impress my family and friends. This moist and decadent cake is a staple in our household, perfect for any occasion or just a random Tuesday. The key to its success lies in the technique of using buttermilk instead of regular milk, which gives it a tangy flavor and a tender crumb.

I first discovered this recipe at a family gathering, where it was served as a birthday cake for my sister. The moment I took a bite, I knew I had to have it in my life forever. My kids love helping me make it, and they can’t get enough of the chocolatey goodness.

It’s also a great way to use up leftover buttermilk, so don’t worry if you have some in the fridge that’s about to expire. With its rich aroma and deep flavor, this cake is sure to be the star of any gathering. And the best part?

It’s surprisingly easy to make! With just a few simple ingredients and some basic kitchen equipment, you’ll be enjoying this heavenly treat in no time. So go ahead, give it a try, and let me know what you think!

The combination of melted chocolate and creamy butter creates an irresistible taste sensation that will leave everyone begging for more.

Crazy Chocolate Cake

Crazy Chocolate Cake

4.7 from 808 votes

This crazy chocolate cake is made without eggs, milk, or butter, yet it yields a moist and rich chocolate flavor. It is a simple, one-bowl recipe that comes together quickly and is perfect for satisfying a chocolate craving.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 9Cuisine: InternationalCalories: 220 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

For the Frosting (Optional)

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×9 inch baking pan with oil or cooking 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 wells in the dry ingredients.
5Pour the vanilla extract into one well, the vinegar into another, and the vegetable oil into the third well.
6Pour the cold water over all the ingredients and whisk until the batter is smooth and free of lumps.
7Pour the batter into the prepared pan and spread it evenly.
8Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
9Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
10If desired, prepare the frosting by beating the butter until creamy, then gradually adding the powdered sugar, cocoa powder, milk, and vanilla extract until smooth and spreadable.
11Frost the cooled cake.

🔧Equipment

9×9 inch baking pan
Mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 9g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 280mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 23g🥩Protein: 2g

📝Notes

This cake is naturally vegan and dairy-free. For a richer flavor, use brewed coffee instead of water. Store the cake in an airtight container at room temperature for up to 3 days.

To store leftover crazy chocolate cake, keep it in an airtight container at room temperature for up to three days. The cake stays moist and does not dry out quickly because of the oil.

If you want to reheat a slice, pop it in the microwave for about 10 seconds or warm it in a low oven for a few minutes. It is also delicious cold.

For serving, I like to top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a drizzle of chocolate syrup also work well.

This cake is perfect for birthday parties, potlucks, or a simple family dessert. It never fails to impress and is always a good idea for any gathering.

❓ Frequently Asked Questions About Crazy Chocolate Cake

Q: What makes this chocolate cake so special?

This cake is special because of its unique combination of ingredients and techniques. The use of buttermilk instead of regular milk gives it a tangy flavor and a tender crumb that’s hard to resist.

Q: Can I use regular milk instead of buttermilk?

No, using regular milk instead of buttermilk will change the flavor and texture of the cake significantly. Buttermilk contains lactic acid which reacts with the baking soda to create that unique tangy flavor.

Q: How long does this cake take to bake?

The baking time may vary depending on your oven, but typically this cake takes around 35-40 minutes to bake. Make sure to check it after 30 minutes and cover it with foil if it starts to brown too much.

Q: Can I make this cake ahead of time?

Yes, you can make this cake ahead of time by preparing the batter up to 24 hours in advance and refrigerating it until you’re ready to bake it.

Q: What’s the best way to store leftover cake?

To store leftover cake, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and storing it at room temperature for up to 3 days or freeze for up to 2 months.

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