Ingredients for Six Minute Chocolate Cake
- Unbleached White Flour
- Cocoa Powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- Vegetable Oil
- Cold Water
- Vanilla Extract
- 1 teaspoon white vinegar
- Bittersweet Chocolate
- Hot Water
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How to Make Six Minute Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan or a 9-inch round baking pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, whisk together the oil, water (or coffee), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir with a fork or whisk until just combined. Do not overmix.
- Add the vinegar and stir quickly until just combined. You'll see pale swirls where the vinegar and baking soda react.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **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.
- Once the cake is completely cool, pour the melted chocolate glaze over the top and spread evenly.
- 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