When I was a kid, my mom used to make this cake we called “wacky cake.” The wackiness? It doesn’t follow the usual rules of cake making. I’m sure there’s a technical term for this type of cake, but I have no idea what it is (leave me a comment if you do!). Regardless, it’ll always be wacky cake to me.
Yesterday, I wanted cake, but we have barely any butter, one egg, and no milk. (The freezer is barren, too, but that’s neither here nor there. Time to hit the grocery…) So, ingredient-less, I remembered WC and dug out the recipe for it. Its leavening comes from a baking soda-vinegar reaction, and it was at this point I realized I had poured all the white vinegar down the basement floor drain trying to clear it.
We still had balsamic vinegar, though, and a quick Google search confirmed that chocolate/balsamic flavor mashup is actually a thing. Figuring it would be either good or horrible, I threw it in. It was good.
My mom always made the straight-up, as-written WC recipe, but it occurred to me that this would take well to changes: nut oils, coffee instead of water, infused vinegars, different extracts. I may be off on an experimental WC binge this week. Mom always served it dusted with confectioners sugar, but I was craving a little extra chocolatiness and made a quick frosting out of roughly 1/4 c. semisweet chocolate chips and 2 T. of heavy whipping cream, microwaved for a minute and stirred together until well blended. Buttercream, a drizzle of royal icing, or some fresh fruit (or fruit syrup) would all work wonders, too. I feel like we used to have some kind of chocolate/royal icing snack cake as kids and now I’m totally nostalgic for it.
Before I get to the recipe, I will say that this is a tasty bit of nostalgia for a snack/weeknight dessert, but not some earth-shattering cake I’d serve at a dinner party. Also, this cake DOES NOT invert well, so just serve it from the pan.
1 1/2 c. all-purpose flour
1 c. sugar
3 T. cocoa powder
1 t. baking soda
1/2 t. salt
6 T. neutral oil
1 T. white or apple cider (or balsamic!) vinegar
1/2 t. vanilla extract
1 c. cold water
Preheat oven to 350 degrees. Grease an 8×8 square or 8-inch round cake pan. Use a fork to mix dry ingredients right in the pan. Make a large, a medium, and a small well in the center.
Add oil to the largest well, vinegar to the medium well, and vanilla to the small well. Pour cold water over entire thing. Blend thoroughly to combine.
Bake 35 mins or until tester comes out clean. Frost or dust with confectioners sugar as desired. Enjoy the wackiness!
*Sugar amount seemed excessive to me, but I went ahead with it. Results weren’t overly sweet, but I might play with this in WC experiments.