Chocolate crazy cake is a sinfully decadent chocolate cake, made from scratch, that comes together in a jiffy. The recipe is a little crazy because it’s made without eggs, and yet the resulting cake is still rich with a tender crumb.
To say that this has been a crazy week would be a gross understatement. This week has been Crazy-with-a-capital-C kind of crazy. I won’t bore you by oversharing all of the details, but I will say that I’ve been measuring my days in 30 minute increments, and fervently checking my calendar to ensure that I didn’t miss an appointment or turn up late for a commitment.
Except for when I did miss an appointment. I completely skipped right over a hair appointment this week. My poor split ends are crying our for Brigid to work her magic on them so that I can ditch the hair ties and appear at least somewhat put together while in polite company.
Parents, why is it always the personal appointments that get forgotten and not something as pedestrian as the appointment with the guy coming to remove the massive wasp nest from the eaves of the roof?
Although, I must say that Dan the Pest Guy did a fine job encouraging those pesky wasps to find another residence. Thanks, Dan!
In the midst of all the chaos, I offered the Sons a serious bribe if they folded approximately 17 loads of clean laundry while I was at a meeting. I promised them that we’d have some sort of dessert after dinner that night. Of course, I was thinking that there was no way that they would be able to finish folding all that laundry in a few short hours. Consequently, I thought there was no way that I’d be on the hook to make a dessert at the end of a long day. None.
Except that they did fold approximately 17 loads of clean laundry and then they put it all away; a fact which was practically shouted from the rooftop upon my return home. I seriously underestimated the motivation stemming from the promise of something sweet.
Obviously, I had a dessert to make. Naturally, I discovered that I was out of eggs. How a prolific baker such as myself runs out of eggs, I’ll never know. Oh, wait! Four sons plus a Crazy week equates to a whole lot of eggs for dinner nights.
After a brief moment of panic, I remembered chocolate crazy cake, a cake that my mom used to make when I was a kid. She was a busy single mom and yet she always seemed to find time to make dessert. I snagged the recipe box out of the cupboard in search of her handwritten recipe.
Which I found, then immediately altered, because I can’t seem to leave well enough alone.
The cake batter is so simple to assemble that the directions in the handwritten recipe actually read, “Mix together. Pour into pan. Bake for 60 minutes.” Don’t worry. I wrote my variation of the recipe with a few more details. I did keep the cake tied to it’s simple roots in that I left it practically naked, with only a slight dusting of powdered sugar on top.
Chocolate Crazy Cake is a simple vintage recipe with a modern twist, making it the ideal reward for a job well done or for merely surviving an over-scheduled week.
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Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 12
A sinfully decadent chocolate cake made from scratch that comes together in a jiffy.
20 minPrep Time
55 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 3 C. all purpose flour
- 2 C. granulated sugar
- ½ C. unsweetened cocoa powder
- 2 tsp. baking soda
- 2 tsp. salt
- 1 C. canola oil
- 1 C. water
- 1 C. strongly brewed coffee, at room temperature
- 2 Tbs. white vinegar
- 2 tsp. vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour a 10-cup Bundt (or 13” x 9” x 2”) pan well with chocolate baking lube or baking spray with flour.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a large bowl to combine. Make a well in the center.
- Pour the oil, water, coffee, vinegar, and vanilla extract into the well of dry ingredients. Whisk together just until a smooth batter comes together.
- Spoon the batter into the prepared pan, leveling the top with the back of the spoon.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and cool on a wire rack.
- Once the cake is completely cool, lightly run a knife around the interior edges of the Bundt pan. Carefully turn the cake out onto a serving plate.
- Lightly dust the cake with powdered sugar prior to serving.
- Crazy Chocolate Cake may be stored tightly wrapped at room temperature for several days.
Crazy Chocolate Cake may be stored tightly wrapped at room temperature for several days.
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