A quick and simple recipe. No eggs, no butter involved.
Taste wise – Well, if you’re looking for a traditional rich-choco flavour like those of Lana Cakes, this definitely isn’t the recipe you should be looking into.
Surprisingly, it does taste good, but not fantastic to the point of food-orgasm. Perhaps what I really like about this cake was how moist the texture turned out. Plus, the chocolate taste was there… just not as overwhelming as I hope it would have been. Maybe add more cocoa powder and dark chocolate in it the next time round.
Anyhow, the cake was gobbled up in less than 2 days. Guess that is a good thing. :)
Amazon Cake Recipe
From The New York Times Adapted from Cafe Beaujolais by Margaret Fox and John S. Bear
Serves 6 to 8
1 ½ cups flour
1/3 cup unsweetened cocoa
1 t. baking soda
1 cup sugar
½ t. salt
5 T. corn oil
1 ½ t. vanilla
1 T. cider vinegar
Heat the oven to 350 Fahrenheit/ 180 degrees celcius. Whisk together the flour, cocoa, baking soda, sugar and salt. In a separate bowl, whisk together the oil, vanilla and vinegar with 1 cup cold water. Whisk in the dry ingredients, blending until completely lump-free. Pour into a greased 9-inch round cake pan. Bake for 30 to 35 minutes, or until the top springs back when pressed gently. Cool before removing from the pan and dusting with confectioners’ sugar, or frosting if desired.