The cheapest chocolate cake ever. Do you love chocolate cake but don’t have the time or money to make a complicated recipe? Learn how to make this easy and delicious chocolate cake with just a few simple ingredients. It’s moist, fluffy, and topped with a glossy chocolate glaze! Plus, it’s cheap – so anyone can afford to bake this amazing dessert!
Prep time: 15mins | Cook time: 30mins | Yield: 9 servings
Step-by-Step Video Recipe:
Written Recipe:
The Cheapest Chocolate Cake
The cheapest chocolate cake ever. Do you love chocolate cake but don’t have the time or money to make a complicated recipe? Learn how to make this easy and delicious chocolate cake with just a few simple ingredients. It’s moist, fluffy, and topped with a glossy chocolate glaze! Plus, it’s cheap - so anyone can afford to bake this amazing dessert!
Ingredients
For the Chocolate Cake:
- 1 1/2 cups (180g) All-purpose flour
- 1/4 cup (22g) Unsweetened cocoa powder
- 1 tsp (5g) Baking soda (see note)
- A pinch of salt
- 2/3 cup (135g) Granulated sugar
- 1 cup (240g) of Slightly warm water
- 1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
- 2 tsp (10g) White vinegar or lemon juice (see note)
- 1 tsp (5g) Vanilla extract (optional)
For the Chocolate Glaze:
- 2/3 cup (90g) Powdered sugar (icing sugar)
- 1 Tbsp (6g) Unsweetened cocoa powder
- About 1 1/2 Tbsp of water
Instructions
For the Chocolate Cake:
- Line an 8-in (20cm) square pan with parchment paper and set it aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, baking soda, salt, and sugar into a large bowl. Whisk to combine the dry ingredients.
- Add the water, oil, vinegar, and vanilla. Whisk gently until well combined and smooth. Don’t overmix the batter.
- Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool completely at room temperature before adding the glaze.
For the Chocolate Glaze:
- Combine the powdered sugar, cocoa powder, and one tablespoon of water in a medium bowl. Stir to combine.
- Add more water, a bit at a time, stirring after each addition until it forms a thick glaze.
- You can add more powdered sugar if the glaze gets too thin.
- Spread the chocolate glaze all over the cake and cut it into squares.
- If not consumed on the same day, you can store the cake in the fridge for up to 5 days.
Notes
The baking soda will react with the vinegar and help the cake to rise, so don’t skip or substitute these two ingredients.
