Chocolate Depression Cake
Ingredients:
- 1 ½ cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ¼ cup (29.5 g) unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅓ cup vegetable oil
- 1 cup (237 g) water
Frosting:
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons whole milk or heavy cream
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
2. In a large bowl, sift together flour, sugar, cocoa powder, salt, and baking soda.
3. Add vanilla extract, vinegar, vegetable oil, and water to the dry ingredients. Stir gently until just combined; do not overmix.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely in the pan on a wire rack before frosting.
For the frosting:
6. In a medium bowl, cream the softened butter until smooth.
7. Add cocoa powder, honey, and vanilla extract, mixing until well combined.
8. Gradually add confectioners' sugar alternated with milk or cream, beating until the frosting is smooth and spreadable.
9. Spread the frosting evenly over the cooled cake.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: Approximately 320 kcal per serving | Servings: 8 servings
Tips:
Use white vinegar to activate the baking soda, giving the cake a light and fluffy texture.
For a richer frosting, substitute whole milk with heavy cream.