Chocolate Cake (Wacky Cake)
Easy and affordable cake base for muffins, cakes, and cupcakes
Ingredients
- 180 grams all-purpose flour
- 200 grams granulated sugar I use brown for richer taste
- 1.4 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 6 tsp vegetable oil (3 oz)
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1 cup warm water
Instructions
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Make three little wells in the dry mixture: one for oil, one for vinegar, and one for vanilla. Pour each liquid into its own well.
- Add ¾ cup of the warm water and stir gently until combined.
- Add the remaining ¼ cup of water and mix until smooth. The batter will be thin enough to pour into the muffin tins. Don’t worry, that’s perfect.
- Divide the batter evenly into the muffin tin (about 2/3 full each).
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let them cool completely before decorating.
- >> Check the recipe for royal icing below!
Notes
Calories
- Without icing: ~180–200 kcal per muffin
- With sugar (royal) icing: ~250–270 kcal per muffin (depends on how much icing you pipe on)
Nutrition
Calories: 200kcal
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