INGREDIENTS YOU’LL NEED:
FOR THE CAKE, I USED:
1 1/2 Cups.Of all-purpose flour.
1/4 Cup.Of unsweetened cocoa powder.
1 Cup.Of granulated sugar.
1 Tsp.Of baking soda.
1/2 Tsp.Of salt.
1 Tsp.Of white vinegar.
1 Tsp.Of vanilla extract.
1/3 Cup.Of vegetable oil.
1 Cup.Of water.
FOR THE OPTIONAL FROSTING:
1 Cup.Of powdered sugar.
2 Tbsp.Of unsweetened cocoa powder.
2-3 Tbsp.Of milk (dairy or non-dairy).
1/2 Tsp.Of vanilla extract.
INSTRUCTIONS:
1st Step
Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lubricate a 9x9-inch baking pan.
2nd Step
Sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt in a large mixing basin. Mix the dry ingredients thoroughly with a whisk.
3rd Step
Create three depressions or wells in the granular mixture. Pour the vinegar into one well, the vanilla extract into another, and the vegetable oil into the final well.
4th Step
Pour the water over the entire mixture and whisk until there are no particles in the batter. Spread the mixture equally throughout the prepared baking dish.
5th Step
Bake for approximately 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it to cool in the pan for approximately 10 mins.
6th Step
While the cake is cooling, you can prepare a simple chocolate frosting if desired. In a medium basin, sift together the powdered sugar and cocoa powder.
7th Step
Whisk in the milk and vanilla extract until the frosting has reached a uniform, spreadable consistency.
8th Step
After the cake has chilled slightly, top it using the frosting. Before serving, allow the cake to chill thoroughly. Cut the cake into squares or segments and serve it with vanilla ice cream or whipping cream for added decadence.
