Sunday, 11 March 2012

Another Pinterest Find

Cheap Chocolate Cake. And apparently its gorgeous. As I type this, the cake is in the oven. And I have to say the mixture is beautiful. I found the recipe at Sprinkled With Flour

It's made with the most basic of ingredients, and no milk, butter or eggs in the batter. And its a good sized cake.

Now, the recipe calls for it to be put in an UNGREASED cake pan. This makes me very nervous! I didn't grease it, as it specified for me not to. I am interested to see how it will turn out haha! So here is the recipe:

Cheap Chocolate Cake

3 cups all purpose flour
2 Cups sugar (I used a bit less than 1.5 cups, 2 cups to me is a lot!)
1/3 Cup cocoa
1 tsp salt
2 tsp baking soda
3/4 cups oil
2 Tbsp white vinegar
2 tsp vanilla
2 Cups hot water

Preheat oven to 180*C. In a large bowl, sift together the flour, sugar, cocoa, salt, and baking soda. Make a well in the centre of the dry ingredients. Pour the oil, white vinegar, vanilla, and hot water into the well. Gently mix with a fork until combined. Do not use an electric mixer. Bake in an ungreased 9x13 baking dish, for 30-35 minutes. Cake is done when a toothpick inserted into the centre comes out clean. Be careful not to over bake. Cool completely or at least until the cake is barely warm.


1/3 Cup milk (any fat percentage works fine) (I used rice milk and it worked)
1 Cup sugar
3 Tbsp cocoa
1 tsp pure vanilla extract (added at the end)

In a small saucepan bring the milk to a simmer, then add the sugar and cocoa. Bring to a boil and cook for 2 minutes at a full boil, stirring frequently. Remove from heat and let cool for a few minutes. After glaze has cooled for a few minutes, whisk in the vanilla. Now use a fork to poke holes in the surface of the entire cake. Pour the glaze over the cake, and spread evenly with a spoon, making sure the whole surface is covered. Let cool until the glaze has hardened. It will become smooth and hard to the touch once cooled. This hardening process may take just a few minutes, or up to an hour. So make sure you keep an eye on the glaze while it is cooling in the pan. You don't want it to set up in the pan, and not be able to pour it over the cake. Serve and enjoy! This cake keeps very well for several days...if it lasts that long. :)

And the result?

Well, it came out of the pan with a tiny bit of coaxing, but nothing stuck so all good there. And the taste? Well it was fricken beautiful I tell you! Really moist, and the icing is like a fudge. Next time I make it I will probably try it with a normal choc icing as it's easier to make and this icing cracks and falls off as you cut it/bite into it which makes it messy for the kids to eat, but it really is yum!! A definite recipe to make time and again, cheap to make and tastes oh so good.

I should mention though - mine seems to have come out a lot denser than the one from the other blog seems to have come out as (judging by the pictures). Nevermind, I love me a dense cake!


  1. yum! the recipe is very simular to the gluten/egg/dairy free choc cake i make. Riley

  2. Wish I'd seen this last friday before I made the Edmonds cake for A's bday.... this one looks way more yummy!

  3. It's not great as with gluten free substitute so far. I made a half size batch. I put in an extra teaspoon of baking powder out of consideration to the gluten free factor; and as a regular baking eater, I could really taste the raising agents and the "rice-ness" of the gluten free flour. The texture was acceptable, nice and high, and moist. If I were to try again, I'd add double the vinigar to help cut the flavor of the raising agents.