I have a favorite chocolate cake that is so good and requires no eggs. You just mix everything in the pan you are baking in….super simple. I wanted to make one recently, but realized I had no white sugar. So I made it with brown sugar. It had a deeper flavor and was super moist. I may just use the brown sugar from now on! This recipe makes a great cupcake too.
I happen to love this cake just plain, with no frosting. Yes, it’s that good….and rich….and intensely chocolate. But this time I frosted it with a favorite frosting of mine. It has a whippy, creamy, light texture, but not light in taste. It’s as rich and delicious as the cake. You can top it with fresh berries, or whatever you want!
Let’s make cake……
Brown Sugar Chocolate Cake
1 1/2 cup all purpose flour
1 cup light brown sugar
1/2 tsp. salt
1 tsp. baking soda
4 Tblsp. unsweetened cocoa powder
6 Tblsp. vegetable oil
1 tsp. vanilla
1 Tblsp. white vinegar
1 cup water or left over coffee (your cake will not taste like coffee. The coffee just enhances the chocolate)
Preheat oven to 350 degrees.
In a 8 x 8 ungreased baking pan, mix the dry ingredients together with a whisk. Add the oil, vinegar and water. Bake for 20-25 min. Test with a toothpick. Allow to cool completely. Frost.
Note: Makes 12 cupcakes and takes approx. 16 minutes.
So easy, right??
Chocolate Whip Frosting
1 small box of Jello INSTANT pudding mix (any flavor works, but I used chocolate)
1 container of Cool Whip
1 small container of heavy whipping cream
Using a stand mixer or hand held mixer, beat everything in a mixing bowl until nice and fluffy. Spread on cooled cake, top with berries, chocolate curls, marshmallows, etc. Drizzle some melted chocolate on the berries.
1/2 cup chopped semi sweet chocolate
1 – 2 tblsp. heavy cream or half and half
Place chocolate and cream in small bowl and heat in microwave just until chocolate is melted. DON’T burn it. Mix it well. Let it come to room temperature and drizzle on the cake.