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Double Chocolate ‘War’ Cake

Double chocolate war cake

For those who may be stressed about the future of the coronavirus pandemic, this dish is meant to provide some comfort: “war” chocolate cake. The dessert gets its name from World Wars I and II, when strict rations forced people to cut back on their ingredients. Unlike other cake recipes, you won’t need any butter, milk or eggs.

1 1/2 cups of flour
3/4 cup of sugar
1/3 cup of cocoa powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1/3 cup of oil
1 cup of water
1 teaspoon of vanilla extract
1/2 cup of chocolate chips
1 tablespoon of apple cider vinegar.

Set the oven to 350 degrees and start on the batter. Requiring just one mixing bowl, all the ingredients can be mixed together at once. While the recipe suggests you whisk the ingredients by hand, you can choose to use an electric mixer to save some time. At first, the batter feels as thick as dough, but adding in a bit of water will help thin it out. After placing the batter into an 8 inch-by-8 inch size pan, wait by the oven door for about 35 minutes to watch the batter rise!
The results are as simple as the recipe itself. Sprinkle the final cake with a little bit of cocoa powder and bite into a rich and satisfying dessert with crisp brownie-like edges and a fluffy interior. It also has an added benefit of being dairy free and vegan because of the lack of eggs and milk.
The cake serves about nine to 12 portions. For a more fudgy textured cake, double the suggested amount of chocolate chips. You can also add fresh blueberries or strawberries to top the cake for a fresh flavor.
You can dress it up or eat it plain, and it’ll satisfy anyone who is vegan or dairy free.

This article appeared in the April 2, 2020 issue of the Hatchet.

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