This has got to be the quickest cake ever, done in 35 minutes and ready to serve. 5 minutes to make, 30 minutes to bake.
This chocolate cake is surprisingly moist all on its own,
but you could sprinkle icing sugar on top just for looks or try my easy chocolate ganache topping for those hard core chocolate fanatics in your family. Don’t eliminate the vinegar, it has a purpose here. The vinegar interacts with the baking soda which helps to fluff the cake and adds moistness.
At the very bottom of this recipe you’ll find a Black Forest Cake version, enjoy!
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder ( I used Fry’s cocoa powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup semi-sweet chocolate chips (optional)
1 teaspoon instant coffee or espresso granules (optional)
1 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
1 tablespoon white vinegar
Whisk the dry ingredients, make a well in the center of the dry ingredients then pour in the wet ingredients and whisk just until smooth.
Pour into a 9” x 13” or an 8” x 8” parchment lined baking pan.
Bake at 350°F for 25 – 30 minutes or until toothpick comes out clean. A 9” x13” pan will need less time because batter is thinner.
1/2 cup 35% cream or 18% will work
8 ounces semi-sweet chocolate chips
1 teaspoon instant coffee (granules)
Heat the cream, chips and coffee in a heat proof bowl over a small pot with simmering water, all the while stirring until everything is smooth and creamy. Remove from heat, let cool a bit, stir again before using.
Black Forest Cake version : Put icing in the center, sprinkle top with some Kirsch alcohol (amount is your choice) top with cherry pie filling and decorate with a dollops of whipping cream.
Voila! The quickest black forest cake.