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Classic chocolate cake takes on new meaning with this resourceful recipe that uses simple pantry staples. Without traditional ingredients like eggs, butter or milk, this Depression-era cake creates an incredibly moist and rich dessert that rivals modern recipes. The simplicity of ingredients yields remarkable results that have made this a trusted favorite in kitchens for generations.
The deep chocolate flavor and tender crumb of this cake consistently impresses guests. Its humble origins belie the decadent results - this recipe proves that sometimes the simplest approach yields the most satisfying outcome.
Key Ingredients
- All-Purpose Flour: Forms the cake's structure
- Natural Cocoa Powder: Provides rich chocolate flavor
- White Vinegar: Activates the baking soda
- Vegetable Oil: Creates moisture without dairy
- Brewed Coffee (optional): Enhances chocolate notes
- Honey: Adds smoothness to frosting
Step-by-Step Method
- Mix Dry Ingredients:
- Combine flour, sugar, cocoa powder, baking soda and salt directly in the cake pan. Create three wells in the mixture for wet ingredients.
- Add Wet Ingredients:
- Pour vinegar, vanilla extract and oil into separate wells. Add water or coffee over everything. Mix gently with a fork until smooth, avoiding overmixing.
- Baking Time:
- Place in a 350°F preheated oven. Bake 30-35 minutes until a toothpick emerges with few moist crumbs.
- Prepare Frosting:
- While cooling, make the honey-chocolate frosting. Beat until fluffy, then spread on fully cooled cake.
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This recipe emerged during lean times when common baking ingredients were scarce. The innovation behind its creation resulted in an enduring recipe that remains relevant today.
Storage Guidelines
Store the finished cake in an airtight container. For freezing, wrap unfrosted cake in plastic wrap and foil. Mark the date and freeze up to three months. Allow to thaw completely at room temperature before adding frosting.
Cupcake Instructions
Convert to cupcakes by filling lined muffin tins three-quarters full. Reduce baking time to 15-20 minutes. This adaptation makes perfect portable desserts ideal for any occasion.
Alternative Frostings
Beyond the honey-chocolate frosting, try peanut butter frosting for nutty flavor or cream cheese frosting for tangy contrast. A light dusting of powdered sugar offers a simpler finish.
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Recipe Success
This Depression-era chocolate cake demonstrates how necessity breeds innovation in the kitchen. Its enduring appeal lies in both simplicity and reliability. Whether accommodating dietary restrictions or seeking an uncomplicated dessert, this recipe consistently delivers excellent results. It stands as both a practical solution and a delicious reminder of culinary ingenuity.
Frequently Asked Questions
- → What’s the story behind the name Depression Cake?
- This cake got its name from the Great Depression era, a time when people had to work with minimal ingredients like no eggs or milk.
- → Is this cake just as good without frosting?
- Absolutely! You can skip the frosting and simply sprinkle powdered sugar on top, and it’ll still be delicious.
- → Why does the recipe include vinegar?
- Vinegar activates the baking soda, making the cake light and fluffy.
- → What’s the best way to keep the cake fresh?
- Keep it covered on the counter for up to 3 days, or pop it in the fridge for freshness that lasts up to a week.
- → Can I prepare a larger cake with this recipe?
- Yes, just double the ingredients and use a 9x13 inch pan. It should bake for around 35-40 minutes.