Depression-Era Chocolate Cake

Who knew that one of the most delicious chocolate cakes ever created came from a time when eggs, butter, and milk were luxury items? This ingenious Depression-era chocolate cake proves that sometimes limitations lead to pure magic in the kitchen.

What makes this cake truly special is its impossibly moist, tender crumb and deep chocolate flavor – all achieved without a single egg or drop of dairy. The secret? A brilliant combination of coffee, vinegar, and baking soda that creates the perfect chemistry for chocolate cake perfection.

Ingredients

For the chocolate cake:

• 1/4 cup (25g) cocoa powder
• 1 cup (240ml) hot coffee or boiling water
• 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 teaspoon vanilla extract
• 1-2 tablespoons cooled coffee or tepid water

Steps

1. Preheat your oven to 350°F (175°C). Thoroughly grease an 8-inch square pan, making sure to get into all corners.
2. Bloom the cocoa: In a medium bowl, whisk together 1/4 cup cocoa powder with 1 cup hot coffee or boiling water until completely smooth. This blooming process intensifies the chocolate flavor.
3. Make the batter: Add both sugars, oil, vinegar, and vanilla to the cocoa mixture. Whisk until combined – don’t worry if the oil floats, this is normal and won’t affect the final cake.
4. In a separate large bowl, whisk together flour, baking soda, and salt until evenly distributed. This ensures no bitter baking soda pockets in your final cake.
5. Pour the wet ingredients into the dry ingredients, folding gently with a rubber spatula until just combined. Stop mixing as soon as no dry flour is visible to ensure a tender cake.
6. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. The cake should be domed and spring back slightly when gently pressed.
7. Cool completely in the pan on a wire rack for 45-60 minutes. The cake must be room temperature before glazing.
8. For the glaze: Whisk powdered sugar, cocoa powder, and salt in a medium bowl. Add vanilla and 1 tablespoon liquid, adding more 1 teaspoon at a time until you reach a thick but pourable consistency.
9. Pour glaze over the cooled cake, using an offset spatula to spread evenly. Let set for 10-15 minutes before serving.