Triple Chocolate Wacky Cake with a Dark Chocolate Ganache

Hubby and I love to entertain in our home. Nothing fancy, it’s just great to have people around and talk to them and get to know them better. Often I try to inquire whether some of them have dietary restrictions or they inform me that there are certain foods that they need to avoid for some health reasons. That was the case when we invited one of our friends over for dinner. She mentioned she cannot have dairy as her constitution does not agree with it. It wasn’t much of a problem for me to make a menu without dairy as many Filipino dishes hardly use it so that’s fine.

But I couldn’t believe that it took me quite awhile to find or make a dessert without dairy. I was thinking of making some Asian dessert since some of them use Coconut milk rather than dairy but I had second thoughts because in the Philippines most of our desserts are rice-based so I don’t want to serve a rice dessert when rice was already the side dish. The other recipes I could think of involved some dairy one way or another. Thankfully, another friend suggested that I try making Wacky Cake which some of you are probably familiar with as it is so popular in the internet. I read that it was the cake made or perhaps invented during the Depression when ingredients are quite few and far between and perhaps even expensive. That called for a cake that does not use eggs or dairy which perhaps where not cheap during that time. I thought, why not give it a try! I made the Wacky cake for my friend and made some White Chocolate Cheesecake for the rest who don’t have dairy issues. You won’t believe it but in fact, this chocolate cake was eaten more than the Cheesecake! 🙂 I decided for the sake of this blog not to make the same exact recipe as that is already all over the internet. This time, I made it a little more indulgent as I added some choco chips and dark chocolate ganache hence it’s a Triple Chocolate treat!!!

If you want a totally dairy-free version of the cake just leave out the butter I use for greasing and use a non-stick oil instead. Also, use a European chocolate for the ganache and the choco chips because they are purer and don’t contain any milkfat. However, if that is not a concern then by all means get some delicious Ghirardelli as that is what I used for the choco chips though for the ganache I used a European dark chocolate. Make sure it’s an eating chocolate and not the baking one – that would ensure you have the ultimate Triple Chocolate Cake!!!  And yes, this has been tried and tested by quite a few and the verdict has always been – fantastic!!! Oh yumminess! 

Can you see how moist and scrumptious it is? Believe your eyes for it is! The cake is even better the next day but if you can’t wait – by all means dig in! Make sure to eat it room temp as the ganache may harden if you place it in the fridge though by no means should that stop you from eating it. Cold or warm this cake is amazingly good!

Here’s the cake made in a Demarle Pan.


Ingredients


1 1/2 cups All-purpose flour

1 cup Sugar

5 Tablespoons unsweetened Cocoa powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Vanilla

1 Tablespoon Vinegar 

5 Tablespoons Vegetable oil

1 cup cold water plus 1 teaspoon instant Coffee granules (diluted in the water)

Half a cup Chocolate Chips

For the Ganache*

4 oz Dark eating Chocolate (65-70%), broken into pieces

4 oz Heavy Cream

1 Tablespoon Honey, Corn, Agave or Maple syrup (or a combo)

*Obviously, the Dark Chocolate Ganache here is not dairy-free though the cake is – so if you wish for a dairy free version, I do have a Chocolate Sauce that can work with this recipe. You can drizzle it on top of the cake as usual. Please click here for the recipe.

Procedure

Preheat the oven to 350 F. Grease the baking pan (I used a small Bundt pan) you are using with butter and then sprinkle with a little flour. Shake off the excess flour. Set aside. You can replace the butter with non-stick spray instead if the dairy in the butter would be an issue.

In a large mixing bowl, mix the flour, sugar, cocoa, baking soda and salt. Add in the choco chips and stir it in. Using a spoon, make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water with coffee over the mixture and stir until moistened. Pour into 8 x 8-inch pan/baking dish or in a small Bundt pan (I used the latter). Bake in the oven for 25 to 30 minutes, or until it springs back when touched lightly.

If using a Bundt pan, let it cool in a wire rack for about 10-15 minutes and then invert and cool completely. Make sure that the cake is fully cooled before you drizzle/pour the ganache on top. If not using a Bundt pan, you can let the cake cool completely in the baking dish.

For the Dark Chocolate Ganache

Place the heavy
cream, chocolate pieces and the liquid sweetener of your choice in a small saucepan. Melt the chocolate using low heat
and by stirring until it becomes very smooth and shiny. Remove from the heat and immediately drizzle/pour it on the cake. Use the entire content of the saucepan  if you wish or if there is some left-over you can use it as a chocolate sauce for your ice cream! It can never be wasted. 🙂

Allow the ganache
to fully set before serving. Enjoy this fantastically delicious Triple Chocolate Wacky Cake with a Dark Chocolate Ganache!!!

If you wish to print the recipe, there’s a print-friendly icon at the end of the post. Click on the “remove images box” for easy and convenient printing.

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34 Comments

  1. October 14, 2013 / 1:28 am

    G'day! Doesn't your recipe and photos look so decadently delicious, true!
    Just finished brekkie, but am sure I have room for a slice of this now too!
    Cheers! Joanne

    • Anonymous
      May 29, 2014 / 7:38 pm

      A cake to die for will be my weekend treat for the family

    • May 30, 2014 / 1:30 am

      Please enjoy and let us know how it goes. Thanks.

    • January 20, 2014 / 7:35 pm

      Yes, the texture is fantastic, Shema! Thanks for stopping by.

  2. November 11, 2013 / 5:46 am

    I can't believe no one has commented on this yet. I made this today in a regular square pan and topped it with a vegan peanut butter buttercream frosting and it was fabulous!! Moist, fluffy yet still rich and fudgy too. No one would ever be able to tell it was butter, milk, and egg free. Thanks a bunch, definitely a winner!!

    Nadia

    • December 12, 2013 / 3:53 am

      Am glad you tried and loved it, Nadia. I did get very good reviews on this. Unfortunately they give me the feedback in FB rather than on the blog so I totally appreciate that you stopped by to give us a sweet comment. Thanks.

  3. Anonymous
    November 23, 2013 / 6:37 am

    It is an eggless cake? Plz answer .

  4. December 15, 2013 / 6:32 am

    I have made this cake longer than I care to admit, but I'm going to try this version… Thanks for the update!!

    • December 18, 2013 / 1:56 pm

      Please enjoy Debi and do let us know how it came out. 🙂 Thanks for stopping by.

  5. January 13, 2014 / 1:56 am

    Wowzeeeee! This looks awesome!! Love love!!

    • January 20, 2014 / 7:32 pm

      Thanks, Ally! Hope you enjoy it as much as we do. 🙂

  6. January 20, 2014 / 1:10 am

    Can I substitute a cold cup of brewed coffee for the granules and cold water?

    • January 20, 2014 / 7:33 pm

      Am sure that's perfectly fine. Do let us know how it goes when you make it. Please enjoy! 🙂

  7. Anonymous
    April 6, 2014 / 5:51 pm

    HOLA! SE VE ESPECTACULAR PERO ME SORPENDE QUE NO LLEVA HUEVOS, VERE QUE TAL QUEDA, GRACIAS POR LA RECETA Y FELICITACIONES POR EL BLOG, MUY BUENO, UN ABRAZO.

  8. June 11, 2014 / 9:19 pm

    I think this would be fabulous with Hot Lemon Sauce (and I don't know where dropping butter would work so I guess it is dairy)

    Hot Lemon Sauce 1 1/2 cups

    ¾ Cup sugar
    ¼ Tbl cornstarch
    ¼ tsp salt
    1 ¼ Cup boiling water
    1 Tbl butter
    1 Tbl lemon juice
    ½ tsp nutmeg
    Grated lemon rind into sauce.
    Mix sugar, cornstarch, salt, together. Add the water gradually, boil 5
    min, remove from heat, add remaining ingredients. Serve warm or
    hot, just spoon it over cake.

    I prefer hot lemon sauce on cake, especially devil's food, instead of
    frosting.

  9. June 30, 2014 / 4:06 pm

    Looks so luscious even though I noticed there is no eggs and butter!! I would love to have a piece of this cake anytime.

    • August 8, 2014 / 1:19 pm

      Please enjoy Shibi! We make this cake often as it's easy and scrumptious. 🙂

  10. NoCoffeePlz
    July 28, 2014 / 3:48 am

    Would it work without the coffee? 🙁 I have someone who is very sensitive to the taste (and dislikes it) who would be eating it…

    • August 8, 2014 / 1:18 pm

      You can opt not to add the coffee. Anyway, it's there to enhance the chocolate flavor but you won't taste the coffee in the cake if that's what you meant. 🙂

  11. Anonymous
    October 12, 2014 / 6:24 am

    just want to know what the vinegar does? and if i can bake without it? plz let me knw.

    • November 12, 2014 / 1:18 am

      I don't know what it does but I know it is absolutely necessary for this kind of recipe. As far as I can recall, the acidity of the vinegar interacts with the baking soda which makes the cake rise up hence it is necessary for the cake. Don;'t worry you won't even know vinegar is there as it's not at all detectable in taste.

  12. Nicole
    February 18, 2015 / 8:44 am

    Made wacky cake loads of times, but never as a bundt cake (this really looks pretty) and ususally without any topping. Will definitely try this ganache! I wonder whether you taste the coffee, as my husband hates coffee and usually detects even the slightest hint in a dessert.

    • February 24, 2015 / 3:00 am

      Not really – at least for me Nicole. It just intensifies the taste of chocolate but if you wish you can just not use it. If you use the ganache – let the cake return to room temp first if you have refrigerated it so it's easier to cut up. Thanks for stopping by.

    • Anonymous
      June 27, 2016 / 2:03 pm

      you can leave the coffee out

  13. Linda Ambadar
    May 30, 2015 / 6:48 am

    I made this today in a round regular pan. It was fabulous! Moist, fluffy and so rich. It's sooo easy to make and no one would ever be able to tell it was butter, milk, and egg FREE. Thank you so much, definitely gonna make it again, and again. <3

    • July 22, 2015 / 11:53 am

      I am so totally delighted to learn this Linda and so happy you loved it! Thanks for stopping by!

  14. July 24, 2015 / 6:19 pm

    That chocolate cake looks so moist and delicious!

  15. January 13, 2017 / 10:55 pm

    What sweet decadence! So moist, chocolatey and delicious! Plus love that this is dairy free and egg free.

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