Cocoa “Crazy” Cake
This Cocoa Cake is actually a variation of the popular “crazy cakes” that have been around for a while. The thing that makes them “crazy” is the fact that you can mix the ingredients right in the cake pan making them incredibly quick and easy.
This recipe is from a 1986 cookbook called The New American Diet, by Sonja L Connor, M.S., R.D. and William E. Connor, M.D. It is lower in calories and fat than many cakes, but it “hits the spot” when you just want a bit of chocolate snacking cake.
You could probably mix the ingredients in the pan, but I used a bowl. I think it’s easier to get everything well-mixed when you don’t have to work around the corners of the pan.
It had been years since I last made this cake. I found that it is still a great recipe for a quick dessert. You could frost it, but it is fine topped with just a dusting of powdered sugar.
The only thing I would do differently next time? Similar recipes include ½ teaspoon of salt, and I would add that next time. I think the authors of the book were concerned about sodium levels, but a bit of salt would have rounded out the flavor a bit more. I added it to the recipe below.
If you’re in the mood for a quick treat, Cocoa Cake may be just what you need!
(Adapted from a recipe in The New American Diet, by Sonja and William Connor)
Makes one 8×8-inch cake or 12 cupcakes
1½ cups all-purpose flour (180g)
1 cup sugar (I used maple sugar, but regular is fine)
1 teaspoon baking soda
3 tablespoons cocoa powder
½ teaspoon salt
1 teaspoon cinnamon (Optional, to make it Mexican Cocoa Crazy Cake)
3 tablespoons oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water
1. Preheat the oven to 350˚.
2. Stir the dry ingredients together in a medium bowl.
3. Pour the liquid ingredients into the bowl.
4. Stir well with a fork or whisk until well blended.
5. Pour into an ungreased 8×8-inch pan. (Or make 12 cupcakes in a paper-lined muffin pan.)
6. Bake cake for 30 – 35 minutes, until a toothpick in the center comes out clean. (Bake cupcakes for 25 – 30 minutes.)
7. Cool, dust with powdered sugar, and serve.
If you’re interested, here are the numbers for 1/12th of the cake or 1 cupcake:
4 g fat
28 g carbohydrates
152 mg sodium
1.8 g protein