Chocolate Depression Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon coffee (optional, but enhances the chocolate flavor)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
For the frosting:
- 2 1/2 to 3 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/3 cup water
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt (optional)
Instructions
For the cake:
- Preheat and Prep:
- Preheat your oven to 375°F (190°C).
- Lightly grease two 9-inch round cake pans with butter or non-stick spray to ensure easy removal of the cakes later.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. This ensures that all the dry ingredients are well-combined and evenly distributed.
- Add Wet Ingredients:
- Make three wells in the dry mixture. Pour the vegetable oil into one, the vinegar into another, and the vanilla extract into the third.
- Add the water and coffee (if using) over the entire mixture. The coffee is optional but adds a depth of flavor to the chocolate.
- Combine:
- Whisk everything together until the batter is smooth and no lumps remain. Make sure to scrape the sides and bottom of the bowl to fully incorporate all ingredients.
- Bake:
- Pour the batter evenly into the prepared cake pans.
- Place the pans in the preheated oven and bake for 24-26 minutes. To test for doneness, insert a toothpick into the center of the cakes; if it comes out clean, the cakes are ready.
- Cool:
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.
For the frosting:
- Combine Dry Ingredients:
- In a large bowl or the bowl of a stand mixer, whisk together the powdered sugar, unsweetened cocoa powder, and a pinch of salt (if using). This helps to break up any clumps in the powdered sugar and cocoa.
- Add Wet Ingredients:
- Add the softened unsalted butter, water, and vanilla extract to the dry ingredients.
- Beat the mixture on low speed until it begins to come together, then increase the speed to medium-high and beat until smooth and creamy. If the frosting is too thick, add a bit more water, one teaspoon at a time, until you reach your desired consistency. Conversely, if it’s too thin, add more powdered sugar.
- Frost the Cake:
- Once the cakes are completely cool, place one layer on your serving plate and spread a generous amount of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake. Ensure the frosting is evenly spread for a smooth finish.
- Serve and Enjoy:
- Slice the cake and serve. This cake pairs wonderfully with a cup of coffee or a glass of milk.
Tips and Variations
- Flavor Boost: Add a teaspoon of instant espresso powder to the batter for an extra kick of chocolate flavor.
- Nutty Addition: Mix in a handful of chopped nuts like walnuts or pecans to the batter for added texture and flavor.
- Fruity Touch: Add a layer of your favorite jam or fruit preserves between the cake layers for a surprise fruity filling.
- Storage: Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
This Chocolate Depression Cake is more than just a dessert; it’s a piece of history. Its simplicity and resourcefulness are a nod to a time when people had to make do with what they had, and its deliciousness proves that sometimes the simplest ingredients can create the most delightful results. Enjoy baking and savoring this extraordinary cake!