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 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.
To print, click on the above icon. Simply click on each image to delete them for easy printing. Enjoy!
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.
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!!!
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