Six Minute Chocolate Cake Recipe

Craving a decadent chocolate cake without the fuss? This incredibly easy, eggless Moosewood-inspired recipe delivers rich chocolate flavor in just minutes! Perfect for busy weeknights or when you need a quick, delicious dessert that even the pickiest eaters will love. This recipe is easily adaptable – try it with coffee instead of water for an extra boost of flavor!

Prep Time 5 mins
Cook Time 31 mins
Calories 252.1 kcal
Protein 5g
Rating 3.9 (12 Reviews)
Six Minute Chocolate Cake 36

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Six Minute Chocolate Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Six Minute Chocolate Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Six Minute Chocolate Cake

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan or a 9-inch round baking pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined.
  3. In a separate bowl, whisk together the oil, water (or coffee), and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir with a fork or whisk until just combined. Do not overmix.
  5. Add the vinegar and stir quickly until just combined. You'll see pale swirls where the vinegar and baking soda react.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. **Optional Glaze:** While the cake cools, preheat your oven to 300°F (150°C). Place the chopped chocolate in a small oven-safe bowl and melt in the preheated oven for about 10-15 minutes, or until smooth. Stir in the vanilla extract.
  10. Once the cake is completely cool, pour the melted chocolate glaze over the top and spread evenly.
  11. Refrigerate the glazed cake for at least 30 minutes before serving to allow the glaze to set.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

80g

Fat

8g

Carbs

12g