Chocolate Depression Cake

This unique, rich, and chocolatey cake was born out of necessity during the Great Depression when ingredients like eggs, milk, and butter were scarce. Despite the lack of these traditional baking staples, this cake is moist, flavorful, and delightfully simple to make. Paired with a creamy cocoa frosting, it’s a timeless dessert that’s perfect for any occasion.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon apple cider vinegar
• 1 tablespoon coffee (optional, enhances chocolate flavor)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt

For the Frosting

• 2 1/2 – 3 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1/3 cup water
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 pinch salt (optional)

Instructions

For the Cake

1. Preheat Oven: Preheat your oven to 375ºF and lightly grease two 9-inch cake pans with butter or non-stick spray.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add Wet Ingredients: Whisk in water, vegetable oil, apple cider vinegar, coffee (if using), and vanilla extract. Stir until the batter is smooth and free of lumps.
4. Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool: Remove the cakes from the oven and let them cool completely before frosting.

For the Frosting

1. Combine Dry Ingredients: In a large bowl or mixer, whisk together powdered sugar, cocoa powder, and salt (if using).
2. Add Wet Ingredients: Add water, softened butter, and vanilla extract. Beat the mixture until smooth and creamy.
   • Adjust the consistency by adding more powdered sugar for thicker frosting or more water for thinner frosting.
3. Frost the Cake: Once the cakes are cooled, spread the frosting evenly over the layers and sides.

Tips

• Optional Coffee: Adding coffee intensifies the chocolate flavor but is entirely optional.
• Storage: This cake keeps well in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
• Serving Suggestion: Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra touch.

Enjoy this nostalgic dessert, perfect for sharing and savoring!