Chocolate Cake is a soft, moist, light and delicious cake made with a handful of ingredients.This cake is called the Wacky Chocolate Cake because it does not contain the usual ingredients like eggs, butter or milk.
Why is this Chocolate cake, wacky?
The dictionary definition of Wacky means in “a slightly odd or peculiar way.”
This chocolate cake recipe uses no butter, eggs or milk and was very popular during the WWII when rationing of ingredients was most prevalent. Since the usual ingredients were missing in this recipe, yet it turned out deliciously soft and moist, this cake was called the “wacky cake”.
It is a quick and easy recipe, that even beginner’s can try and ensure success.
What are the ingredients used for making Chocolate cake?
- All purpose flour
- Sugar (Brown)
- Cocoa Powder
- Baking soda
- Vanilla Extract
- Apple Cider Vinegar
Eggless Chocolate Cake recipe
- Amount Per ServingCalories2235
- % Daily Value *
- Total Fat 77g 119%
- Saturated Fat 65g 325%
- Sodium 2505mg 105%
- Potassium 851mg 25%
- Total Carbohydrate 373g 125%
- Dietary Fiber 12g 48%
- Sugars 216g
- Protein 24g 48%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Can I use wheat flour instead of All purpose flour for this recipe?
The addition of wheat flour makes the cake more dense when compared just using only All Purpose Flour. If you plan to use wheat flour add 2-3 tbsp more of water in the recipe.
Can I use milk instead of water for making this cake?
Yes, you can use milk, just like adding wheat to the recipe, addition of milk makes the cake a little denser than normal.
Can I use butter instead of oil?
The addition of oil makes the cake mix more runny, which in turn makes the cake light and moist, unlike the addition of butter which will result in a more denser cake.
Why do you add vinegar in a chocolate cake?
Vinegar makes cake batter more acidic; the acidity, in turn, causes the proteins in the flour to set the cake as it bakes. This results in a cake that is fluffy yet still moist.
The Apple Cider Vinegar (ACV)it works along with the baking powder to add some fluff, while making this cake.
What makes cake moist?
Sugar is hygroscopic, which means that it both attracts water and holds onto it, leading to a moist cake. If you reduce the necessary amount of sugar in a recipe, you’re also decreasing the cake’s ability to retain moisture.
The Bottom Line
Go on give it a try and let us know how it turned out for you in the comments section below. We are certain, this will be included in your family’s favorite dessert recipes once you try our recipe.
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