All in the Pan Chewy Chocolate Cake

By Chef_Madel

Ingredients

• 1.5 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cups natural unsweetened high quality cocoa
• 6 tsp Canola oil
• 1 tsp pure vanilla extract
• 1 cup water

Details

Servings 4

Preparation

Step 1

Preheat to 350.
Place the flour, sugar, baking soda, salt, and cocoa into an un-greased, un-flowered 8x8 cake pan.

Mix up all the dry with a flat whisk to completely blend. Then make 3 depressions in the dry ingredients with the back of the spoon -- one large, one medium, and one small.

Into the large depression, pour 6 tablespoons of canola oil. Into the medium depression, pour in 1 Tablespoon of white vinegar and into the small depression, pour 1 teaspoon pure vanilla extract.

Pour one cup cool water over all (I add a heaping teaspoon of instant coffee and dissolve into this first) and then mix the batter quickly with a fork making sure you get into the corners. Don't over mix.

Bake for 30 minutes. Wait till it is cooled completely. Freeze well at this stage or ice it and store with foil at room temperature for up to 4 days. It will be kept very moist.