Sorry for the not-great photo. I was kind of impatient.
I really enjoy making this cake. It’s moist, soft, and especially good with Dutch-process (dark) cocoa powder, which I didn’t have when making this particular one, but still good nonetheless. It’s easy, plenty chocolatey, and doesn’t use eggs, so if you’re out of eggs, this is the cake for you!
The particular frosting I used on this one was kind of a throw-together-whatever-I-can-find frosting, and I wasn’t in love with it so I won’t attempt to give you a recipe. I will, however, direct you to David Lebovitz’s Ganache Frosting, which I have used on this cake and was delicious. [I’m sure his Devil’s Food cake is superb as well… I’ve just never made it]
This can be made as a layer cake, a sheet cake, cupcakes, whatever you prefer! Just adjust baking times accordingly.
Chocolate Crazy Cake
- 3 cups flour
- 2 cups sugar
- 2/3 cup cocoa
- 1 tsp salt
- 2 tsp baking soda
- 2 cups water
- 1 cup vegetable oil
- 1/4 cup white vinegar
- 4 tsp vanilla
Preheat oven to 350 degrees.
Mix dry ingredients in a large bowl with a whisk. Combine wet ingredients in separate bowl.
Pour wet ingredients into dry ingredients, mixing with a whisk until incorporated.
Transfer to greased cake pan(s) or lined cupcake pan. Bake at 350 degrees for 25-30 minutes for cakes, or 15 minutes for cupcakes.
Cool completely before frosting.