When I was about 10 years old my grandma gave me a cookbook – “The I Hate to Cook book,” and ironically, it is the book I used as I learned to love to cook. The book celebrated its 50th anniversary in 2010 and although I’m not sure what edition I have, there is a guest list tucked inside from my grandparents’ first house that dates back to 1952.
The author, Peg Bracken, begins the book by equating cooking to childbearing and paying taxes – something that should be done as quickly as possible. Although many of the recipes are outdated with processed cheeses and canned soups, the narration is wildly entertaining and it is a fascinating bit of historic counter-culture of the 50’s. 
I’m a huge fan of her chocolate cake, which she calls “Cockeyed Cake,” as well as its introduction. She tries it at a friend’s house and gets the recipe. “So, I tried it, and, oddly enough, mine, too, was dark, rich, moist and chocolaty. My own timing was five and a half minutes, but that includes hunting for the vinegar.”
Bracken is not kidding. The cake literally takes 5 minutes and it is delicious. After culinary school and working at several bakeries and restaurants, I have a binder full of chocolate cake recipes, but this is still one of my favorites. With the cake already baking in the oven after just 5 minutes, I have more time to make other components of the dessert, whether its candied oranges, chocolate whipped cream, or whatever else. This recipe would also work beautifully in cupcake form. Just because a recipe is ridiculously simple, doesn’t mean it isn’t delicious and it doesn’t mean you can’t make it look beautiful.
In the end, even when I’ve plated my chocolate cake in a way that counters all of Bracken’s no-fuss philosophy, I still like to imagine her snarly commentary about those “who want to fold our big dish-water hands around a dry Martini instead of a wet flounder come the end of a long day.” Peg Bracken, I make this dessert in your memory. Cheers.
The World’s Easiest Chocolate Cake
- Total Time: 35 minutes
- Yield: 10 servings 1x
Description
This chocolate cake is incredibly simple yet deliciously rich and moist, taking just 5 minutes to prepare before baking.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1/2 teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your baking pan by spraying it with pan spray or lining cupcake molds if making cupcakes.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together the vegetable oil, water, white vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Pour the batter into the prepared pan or divide evenly among cupcake molds.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
This recipe can be easily adapted into cupcakes by using cupcake molds. The cake pairs well with candied oranges or chocolate whipped cream for a more elaborate dessert. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20
- Sodium: 180
- Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 2
- Cholesterol: 0
My mother used to make this cake in the 1960s but she used to make an American cooked chocolate icing. I always make chocolate icing that way now because it has a deep and rich chocolate taste and is a very dark brown like the cake and sets into a soft fudge. After sixty years of cooking I still think this is the best family chocolate cake and it stays moist – if there’s still some left after a day.
Meryl, can you please post your recipe for the cooked fudge frosting? I would like to make this cake using your fudge frosting recipe. Thank you!
I have the original cookbook and love this cake. I made the cake using the recipe and it didn’t taste the same. I got out my Peg Bracken cookbook and found that the original recipe calls for 3 tablespoons of chocolate. It’s ricer that way.
The book says to use an 8X8 square pan. It also says to sift dry ingredients right into the pan, and to make 3 grooves in the dry ingredients for the vanilla, oil, and vinegar, and to pour the water over all before mixing. This way you won’t have the bowl to wash! Braken’s book is a hoot, the recipes are simple, and also pretty darned tasty. I’ve been making this cake since the 1960s with great success, and am often asked for the recipe.