Chocolate Depression Cake

This Chocolate Depression Cake is a damp cake made with no milk, eggs, or spread. It is topped with a velvety chocolate icing for the ‘what tops off an already good thing! For another delicious treat, attempt my Dark Chocolate Cake with Buttermilk Pecan Frosting.

Despondency Cake, otherwise called Wacky Cake or War Cake (among different names), began in the Great Depression. It is a cake made without milk, eggs, or spread. These were all fixings that were rare during the Great Depression and at wartime. Be that as it may, in light of the fact that occasions are hard doesn’t mean we don’t merit a sweet treat or pastry on occasion.

This Chocolate Depression Cake is still brimming with chocolate flavor and delightful! In addition, I added a chocolate icing that takes just about a moment to get together. The icing includes margarine and milk, however it’s only a special reward to the cake.

Chocolate Depression Cake

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Recipe by iambakerCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

5

minutes
Cooking time

35

minutes
Total time

40

minutes

Chocolate Depression Cake-this recipe originates from the Great Depression. Also known as a Crazy Cake or Wacky Cake, it’s also egg-free and dairy free

Ingredients

  • CHOCOLATE CAKE
  • 1 1/2 cups (187g) all-purpose flour

  • 1 cup (200g) sugar

  • 1/4 cup (29.5g) unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 1 teaspoon white vinegar

  • 1/3 cup vegetable oil

  • 1 cup (237g) water

  • FROSTING
  • 3 tablespoons unsalted butter, softened

  • 3 tablespoons unsweetened cocoa powder

  • 1 tablespoon honey

  • 1 teaspoon vanilla extract

  • 1 cup (25g) confectioners’ sugar

  • 3 tablespoons whole milk, or heavy cream

Directions

  • Preheat oven to 350°F.
  • CHOCOLATE CAKE
  • In a large bowl, combine flour, sugar, cocoa powder, salt, and baking soda. Whisk to combine.
  • Add vanilla, vinegar, oil, and water to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined.
  • Pour into a prepared (greased or parchment-lined) 8×8-inch pan and bake for 30-35 minutes. When an inserted toothpick is removed with a few crumbs (not clean!) the cake is done. Let it cool while you prepare the frosting.
  • FROSTING
  • With a hand-held mixer, combine room temperature butter, cocoa, honey, vanilla, and confectioners sugar.
  • Turn mixer on low and let it combine ingredients for about 30 seconds.
  • Slowly add milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more, it can vary from season to season and kitchen to kitchen.
  • Spread over cooled cake.

Notes

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