Wednesday, June 1, 2016

Mocha Crazy Cake


This type of cake has been called crazy cake, wacky cake, and depression cake because it is made  right in the pan that you cook it in, and because it contains no milk, butter, or eggs; all ingredients that were hard to come by during the depression. It was one of the first recipes that I learned to make as a kid. This was probably because it created little mess with only one pan needed, and it consistently comes out really good, so my mom was happy to teach me this recipe.

I like to add a little coffee to the standard chocolate crazy cake recipe to change it up a bit. It has just a hint of mocha flavor that I really like. If you want a stronger mocha/coffee flavor then you can sub more coffee in place of the water.

Mocha Crazy Cake

Cake Ingredients:

2 cups all purpose flour
1/4 cup cocoa powder
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt

1 1/2 tsp white vinegar
1/4 cup vegetable oil
1/2 cup coffee
3/4 cup water

Mocha Cake Directions:

Pre-heat your oven to 350 degrees, and spray an 8x8 square baking dish with cooking spray.

Combine the flour, cocoa, sugar, baking soda, and salt right in the pan. You can get fancy and sift it all into the pan, or you can whisk it to break up any clumps of cocoa or baking soda. I prefer to mix it until it is well-incorporated, if you do this be sure to get the edges and bottom of the pan. Once the dry ingredients are mixed, make 3 little indentations in the flour. You are trying to create 3 little wells for the wet ingredients. In one of the wells put the vinegar, in another pour in the vegetable oil, and in the last one pour in the coffee. Then drizzle the water over the whole thing and stir until combined. Again, be sure to get the bottom and the edges so the flour is all mixed in.

Then pop it in the oven for 35 minutes. It is done when it springs back to the touch in the middle and/or a toothpick inserted into the center comes out clean. Let it cool in the pan and then frost the top.

Mocha Frosting Ingredients:

1/4 cup margarine
pinch of salt
1/4 cup coffee
1/4 cup cocoa powder
1/8 cup agave nectar (this is optional, I like it because it adds an extra creamy smoothness to the frosting)
2 1/2 cups powdered sugar

Mocha Frosting Directions:

In a medium sized mixing bowl beat the margarine, salt, coffee, cocoa powder, agave, and one cup of the powdered sugar (electric beaters work best). Scrape down the sides of the bowl and add the remaining powdered sugar a half cup at a time. I use about 3/4-ths of this recipe to frost the cake and save the rest to top graham crackers....or another recipe. Use as much as you like to frost the cake and enjoy!

For 9 pieces. Nutritional information from

Nutrition Facts
Serving Size 122 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 2%Vitamin C 0%
Calcium 1%Iron 10%
Nutrition Grade C+
* Based on a 2000 calorie diet

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