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Chocolate Depression Cake
Chocolate Depression Cake
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Indulge in Depression Cake, a budget-friendly and vegan chocolate dessert, perfect for any occasion.
Ingredients:
  • For the chocolate cake
  • 1/4 cup (25g) cocoa powder
  • 1 cup (240ml) hot coffee or boiling water (or a mix of the two)
  • 2/3 cup (133g) granulated sugar
  • 1/3 cup (71g) light brown sugar
  • 1/3 cup (80ml) neutral oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt For the chocolate glaze
  • 1 cup (113g) powdered sugar
  • 2 tablespoons (13g) cocoa powder
  • Pinch of salt
  • 1 to 2 tablespoons cooled coffee or tepid water
Instructions:
  • Preheat the oven to 350°F and generously grease an 8-inch square pan.
  • Enhance the cocoa: Combine cocoa powder with hot coffee or boiling water in a medium bowl, whisking until fully dissolved.
  • Prepare the batter: Combine granulated sugar, brown sugar, oil, vinegar, and vanilla extract with the cocoa mixture and whisk until well mixed. Don't worry if the oil stays on the surface. In a separate large bowl, blend the flour, baking soda, and salt. Gently fold the wet mixture into the dry ingredients until fully incorporated and no dry flour pockets remain.
  • **Revamped Step:** Pour the batter into the prepared pan and bake for 25 to 30 minutes until the cake is domed and a toothpick comes out clean. Allow the cake to cool in the pan on a wire rack for 45 minutes to an hour until reaching room temperature.
  • Prepare the chocolate glaze by whisking together powdered sugar, cocoa powder, and salt in a medium bowl. Stir in vanilla extract and 1 tablespoon of cooled coffee or water. Adjust the thickness by adding more coffee or water, 1 teaspoon at a time, until it reaches your preferred consistency, similar to chocolate ganache or hot fudge sauce.
  • Drizzle the chocolate glaze over the cool cake, using an offset spatula or a butter knife to evenly spread it. Serve right away or allow the glaze to set. Store the cake covered at room temperature for up to 4 days. For longer storage, freeze for up to 3 months by wrapping the cooled, unglazed cake with plastic wrap and foil. To enjoy later, thaw in the fridge overnight. Show your love for the recipe by leaving us stars and a review below!

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