Chocolate Depression Cake – Indulge in a slice of pure bliss with our irresistible Chocolate Depression Cake with Chocolate Frosting. This recipe is a true gem, born out of the Great Depression era when ingredients were scarce but creativity flourished. This cake is not only incredibly delicious, but it also holds a special place in our hearts as it has become a beloved staple in our family. Get ready to embark on a journey of rich chocolatey flavors and discover why this cake has stood the test of time.
Let me share a heartwarming story with you. It all started years ago when my husband stumbled upon this recipe while going through his grandmother’s old recipe box. Intrigued by its name and intrigued by the story behind it, we decided to give it a try. Little did we know that this simple Depression-era cake would soon become a regular request in our household. Every time we bake this cake, the sweet aroma fills our home, bringing back fond memories and creating new ones with our little family. It has become a symbol of love, comfort, and the joy of coming together over a scrumptious treat.
Why This Cake Will Steal Your Heart?
- Timeless Flavor: The combination of cocoa powder, vanilla, and a touch of vinegar creates a harmonious symphony of chocolate flavors that will transport you to dessert heaven.
- Easy and Economical: With basic pantry staples and a few simple steps, you can whip up this cake effortlessly. It’s a budget-friendly delight that doesn’t compromise on taste.
- Moist and Tender: The magic lies within the moist crumb of this cake. The clever use of oil and water ensures a tender texture that will leave you craving for more.
- Chocolate Frosting Perfection: The luscious chocolate frosting, made with cocoa, butter, honey, and confectioners’ sugar, adds the perfect finishing touch to this divine cake, taking it to a whole new level of indulgence.
Ingredients:
For the Chocolate Cake:
- 1 ½ cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ¼ cup (29.5 g) unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅓ cup vegetable oil
- 1 cup (237 g) water
For the Chocolate Frosting:
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125 g) confectioners’ sugar
- 3 tablespoons whole milk, or heavy cream
Directions:
Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper or give it a quick coat of nonstick cooking spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, salt, and baking soda until well combined.
Add the vanilla extract, white vinegar, vegetable oil, and water to the dry ingredients. Stir vigorously with a spatula or whisk until all the ingredients are fully incorporated and you have a smooth batter.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Slide the baking dish into the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs, but not completely clean. This ensures a moist and fudgy texture. Allow the cake to cool while you prepare the frosting.
For the chocolate frosting, using a hand-held mixer, combine the softened butter, cocoa powder, honey, vanilla extract, and confectioners’ sugar. Start the mixer on low speed and gradually increase to medium, mixing for about 30 seconds until the ingredients are well combined.
Slowly add the milk, one tablespoon at a time, until you achieve your desired consistency. You may not need all three tablespoons, so adjust according to your preference.
Once the cake has cooled, generously spread the chocolate frosting over the top, ensuring a smooth and even layer.
Notes:
- You can experiment with different types of cocoa powder for varying intensities of chocolate flavor.
- If you’re feeling adventurous, try adding a pinch of cinnamon or a dash of espresso powder to the cake batter for an extra depth of flavor.
- This cake keeps well at room temperature for a few days, but if you manage to have any leftovers, it can also be refrigerated for extended freshness.
In conclusion, our Chocolate Depression Cake with Chocolate Frosting is a delightful treat that will satisfy any chocolate lover’s cravings. It’s a recipe that holds a rich history, passed down through generations, and has become a cherished part of our own family traditions. With its moist and tender crumb, intense chocolate flavors, and heavenly frosting, this cake is sure to bring joy and comfort to your own home.
Whether you’re looking to indulge in a sweet treat for a special occasion or simply want to bake a cake that will bring smiles to your loved ones’ faces, this recipe is a perfect choice. Its simplicity, affordability, and timeless appeal make it a go-to dessert option. So go ahead, gather your ingredients, and immerse yourself in the world of chocolatey decadence with our Chocolate Depression Cake. One bite, and you’ll be transported to a place of pure delight and satisfaction.
FAQs
Can I use a different type of flour?
Absolutely! You can try substituting all-purpose flour with whole wheat flour for a slightly nuttier taste and added fiber. Keep in mind that the texture may differ slightly.
Can I make this cake ahead of time?
Definitely! This cake can be made a day in advance and stored in an airtight container at room temperature. Just frost it right before serving for the best results.
Can I use a different type of milk for the frosting?
Yes, feel free to use your preferred type of milk or even swap it for heavy cream if you want an extra creamy and rich frosting.
Can I freeze this cake?
Absolutely! Wrap individual slices or the entire cake tightly in plastic wrap and place it in the freezer. It can be stored for up to 2-3 months. Thaw it in the refrigerator overnight before enjoying.
Chocolate Depression Cake
Ingredients
For the Chocolate Cake:
- 1 ½ cups 187 g all-purpose flour
- 1 cup 200 g granulated sugar
- ¼ cup 29.5 g unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅓ cup vegetable oil
- 1 cup 237 g water
For the Chocolate Frosting:
- 3 tablespoons unsalted butter softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup 125 g confectioners' sugar
- 3 tablespoons whole milk or heavy cream
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper or give it a quick coat of nonstick cooking spray.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, salt, and baking soda until well combined.
- Add the vanilla extract, white vinegar, vegetable oil, and water to the dry ingredients. Stir vigorously with a spatula or whisk until all the ingredients are fully incorporated and you have a smooth batter.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Slide the baking dish into the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs, but not completely clean. This ensures a moist and fudgy texture. Allow the cake to cool while you prepare the frosting.
- For the chocolate frosting, using a hand-held mixer, combine the softened butter, cocoa powder, honey, vanilla extract, and confectioners' sugar. Start the mixer on low speed and gradually increase to medium, mixing for about 30 seconds until the ingredients are well combined.
- Slowly add the milk, one tablespoon at a time, until you achieve your desired consistency. You may not need all three tablespoons, so adjust according to your preference.
- Once the cake has cooled, generously spread the chocolate frosting over the top, ensuring a smooth and even layer.
Leave a Reply