Mix-in-the-Pan Chocolate Cake

Here's a super easy to make cake that's perfect all on it's own, but rest assured, no harm will come if you decide to snuggle a scoop of ice cream beside it.

There's no mixing bowl to wash, because all the ingredients are combined right in the baking pan. I just placed the pan on top of my scale and weighed everything directly into it.

 

And, you won't need any eggs, because the vinegar reacts with the baking soda to provide the "lift".
My daughter had fun decorating it with powdered sugar - perhaps inspired by tonight's lunar eclipse!

Mix-in-the-Pan Chocolate Cake
Adapted from Twelve Recipes by Cal Peternell
Makes one 8-9" round cake

Preheat oven to 350°F.

In an ungreased 8" or 9" round cake pan, whisk together:
1 1/2 cups all-purpose flour (195g)
1 cup sugar (200g)
1/8 cup unsweetened cocoa powder (12g)
1 tsp baking soda
1 tsp finely ground coffee beans or instant espresso (optional)
1/2 tsp salt

Make a well and pour in:
1 cup water
1/3 cup vegetable oil
1 Tbs red or white wine vinegar
1 tsp vanilla extract

Whisk until smooth, making sure to get into the corners. Put in the oven and bake for approximately 30 minutes. Start checking at 20 minutes, using a toothpick or skewer inserted into center of cake. It should come out moist (but not coated with wet batter) and crumb-free. Set pan on wire rack to cool.

Once cool you can decorate with powdered sugar.

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