I’m sitting at home, and after a luscious Spaghetti Bolognese I fancy something sweet. The house is dry of anything that can even resemble sugary goodness! So I explore the interwebs and come across a cake that was used in WWII because of the rationing of supplies. I worked my magic and needless to say… it looks pretty good. It’s currently cooling so I haven’t actually tried it; but it smells amazing.
Before I get on with the recipe I must warn you that it is American i.e. it used cups instead of exact measurements. I used a small/medium cup.
Check it out – the ultimate STUDENT CAKE!!
- Vegetable-oil cooking spray
- 1 cup warm water
- 1/2 cup unsweetened natural cocoa powder
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sunflower oil
- 1 tablespoon pure vanilla extract
- 2 teaspoons distilled white vinegar (I used 1/2 teaspoons of normal vinegar)
- Preheat oven to 190 degrees celsius. Coat an 8-inch round cake pan with spray (I greased with vegetable oil and coated with cocoa).
- Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
- Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand. Cake can be stored at room temperature for up to 2 days.
–UPDATE–
It tastes AMAZING!
