This version of the Depression (Wacky) cake is truly scrumptious – still an EGG-FREE and DAIRY-FREE cake batter but with triple the chocolate goodness! A very well-loved recipe, indeed!
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 a while to find or make a dessert without dairy. I was thinking of making some Asian desserts 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 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.
This called for a cake that does not use eggs or dairy which perhaps were 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 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 European dark chocolate.
Make sure it’s 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.
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
NOTES ON INGREDIENTS FOR TRIPLE CHOCOLATE WACKY (DEPRESSION) CAKE
- All-purpose flour
- Unsweetened Cocoa powder
- Baking Soda
- Vanilla Extract
- Vegetable oil
- Instant coffee granules (diluted in the water)
- Chocolate Chips
For the Ganache*
- Dark Chocolate (65-70%) – use a good quality one – one you would eat so the cake would taste really good
- Heavy Cream
- 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.
HOW TO MAKE TRIPLE CHOCOLATE WACKY (DEPRESSION) CAKE
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 of 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 like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
Triple Chocolate Wacky Cake (Depression Cake) Wacky Cake
- 1 ½ cups All-purpose flour
- 1 cup Sugar
- 5 tbsp unsweetened Cocoa powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Vanilla
- 1 tbsp Vinegar
- 5 tbsp Vegetable oil
- 1 cup cold water plus 1 teaspoon instant coffee granules, diluted in the water
- ½ cup Chocolate Chips
For the Chocolate Ganache
- 4 oz Dark eating Chocolate 65-70%, broken into pieces
- 4 oz Heavy Cream
- 1 tbsp Honey Corn, Agave or Maple syrup (or a combo)
Preheat the oven to 350 F. Grease the baking pan (or use a small bundt pan like I did) with butter and sprinkle with a little flour. Shake off the excess flour. Set aside. You can replace the butter with non-stick spray if that is preferred.
In a large mixing bowl, mix the flour, sugar, cocoa, baking soda and salt. Add in the chocolate chips and stir it in. Using a spoon, make three (3) wells in the flour mixture. In one pour in the vanilla extract; in another the vinegar, and in the third well 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 Chocolate Ganache
Place the heavy cream, chocolate pieces and the liquid sweetened of your choice. 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 or pancakes.
TIPS & TRICKS
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.
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!
Thanks, Joanne! 🙂
A cake to die for will be my weekend treat for the family
Please enjoy and let us know how it goes. Thanks.
This looks amazing! I love chocolate cake!! Would love for you to come share at my linky party http://mommyondemand.com/create-bake-1-2/
Thanks for the invite! 🙂
Looks perfect…love the texture!
Yes, the texture is fantastic, Shema! Thanks for stopping by.
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!!
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.
It is an eggless cake? Plz answer .
Yes, it is an eggless cake. 😀
I have made this cake longer than I care to admit, but I'm going to try this version… Thanks for the update!!
Please enjoy Debi and do let us know how it came out. 🙂 Thanks for stopping by.
Wowzeeeee! This looks awesome!! Love love!!
Thanks, Ally! Hope you enjoy it as much as we do. 🙂
Can I substitute a cold cup of brewed coffee for the granules and cold water?
Am sure that's perfectly fine. Do let us know how it goes when you make it. Please enjoy! 🙂
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.
Thanks for your kind compliment. 🙂
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
Looks so luscious even though I noticed there is no eggs and butter!! I would love to have a piece of this cake anytime.
Please enjoy Shibi! We make this cake often as it's easy and scrumptious. 🙂
Would it work without the coffee? 🙁 I have someone who is very sensitive to the taste (and dislikes it) who would be eating it…
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. 🙂
just want to know what the vinegar does? and if i can bake without it? plz let me knw.
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.
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.
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.
you can leave the coffee out
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
I am so totally delighted to learn this Linda and so happy you loved it! Thanks for stopping by!
That chocolate cake looks so moist and delicious!
What sweet decadence! So moist, chocolatey and delicious! Plus love that this is dairy free and egg free.
Do you think I could make a tunnel cream cheese mixture in the middle of the bundt cake
It’s not a very big bundt cake but I cannot see a reason why not. Let us know how it works as it sounds so delicious!!
What size bundt pan did you use?.. I didn’t know there was different sizes of them
Just the small one – I can’t remember – perhaps it’s the 6 cup bundt pan.
Love the recipes that you post
Thanks, Brenda! Glad you enjoyed the recipes.
You had me at triple chocolate! Yum!
Wacky cake is a yummy classic and brings back so many memories for me. So yummy.
You had me at triple chocolate! This cake came out amazing. Everyone asked for seconds. So tasty!
This triple chocolate looks delicious I would love to try it for myself.
You got me atr triple chocolate 🙂 Beautiful cake. Looks so moist and chocolaty. I have to give this recipe a try.
Can this recipe be doubled?
I haven’t doubled it so I’m not sure and don’t want to venture a guess but it’s certainly tweakable if you want to make a bigger batch. One of these days, I’ll do that and give an update.