One-Bowl Chocolate Depression Cake with Optional Chocolate Syrup

Ingredients

• 1 cup hot coffee or boiling water
• 0.25 cup cocoa powder (For the cake)
• 1 cup sugar (Any kind; for the cake)
• 0.5 cup oil (For the cake)
• 1 tbsp vinegar (For the cake)
• 0.5 cup plain flour (For the cake)
• 1 tsp baking soda (For the cake)
• salt (The transcript mentions adding a little salt, but gives no quantity)
• 0.5 cup sugar (For the optional syrup)
• 0.5 cup boiling water (For the optional syrup)
• 0.25 cup cocoa powder (For the optional syrup)

Steps

1. 1

   Preheat the oven to 180°C. Line a cake tin with baking paper. The creator notes that briefly wetting the baking paper makes it easier to place in the tin.

2. 2

   In one bowl, whisk together the hot coffee or boiling water, cocoa powder, sugar, oil, and vinegar until combined.

3. 3

   Add the plain flour, baking soda, and the small amount of salt mentioned in the transcript. Mix only until just combined; do not overmix.

4. 4

   Pour the batter into the lined cake tin and smooth it as needed so it is evenly distributed.

5. 5

   Bake at 180°C for around 40 minutes, or until a skewer inserted into the middle comes out clean.

6. 6

   If using the optional syrup, combine the syrup sugar, boiling water, and cocoa powder, mixing until smooth.

7. 7

   When the cake comes out of the oven, poke a few holes over the top while it is still warm.

8. 8

   Drizzle the optional chocolate syrup over the warm cake so it can soak into the holes.

9. 9

   Let the cake cool for at least 30 minutes before serving, although the creator notes that it may be difficult to wait.

Notes

The recipe is inspired by depression cake. The optional syrup is poured over the cake while it is warm. The source does not specify the cake tin size.

Nutrition per serving

• dessert
• cake
• chocolate
• egg-free
• dairy-free
• one-bowl
• baked
• budget-friendly