Stay-at-home chocolate cake

Some days (most days), I just need cake. Especially chocolate cake! But currently, going out to buy a piece or two is off the table, as is popping out to the store to pick up those few missing ingredients.

So I’ve been making this really easy cake that uses only simple pantry basics. It’s variously known as Wacky Cake, War Cake, or Depression cake; as those names suggest, it’s been popular in hard times when rationing and shortages were rampant.

My version has less sugar than most and uses coffee and instant espresso; my mom customized hers by replacing some of the coffee with vodka and Kahlua. Feel free to play with flavors – it’s a forgiving recipe!

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Stay-at-home chocolate cake

1 1/4 cup flour
1/2 cup sugar
1/3 cup cocoa powder
1/2 tsp instant espresso (optional)
3/4 tsp baking soda
1/4 tsp salt
1/3 cup oil (I use walnut, but anything works)
1 cup coffee or water (I use a 50/50 mix)
1 tsp vanilla
1 tsp apple cider vinegar
Chocolate chips (optional)

Preheat oven to 325º and line a pie plate with parchment.

Whisk together dry ingredients, then add remaining ingredients and mix well. Pour into pie plate. Sprinkle a handful of chocolate chips over the top, if desired.

Bake 25-30 minutes, until tester comes out clean.