A delightful twist on the classic Wacky Cake, this recipe adds a touch of cocoa for a rich chocolate flavor.
Preheat your oven to 350°F (175°C) and grease an 8 x 8-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
Sifting the dry ingredients together helps to avoid lumps and ensures even mixing.
Make three wells in the dry mixture. Pour the vegetable oil into one, the vinegar into another, and the vanilla extract into the third.
Creating wells helps to distribute the wet ingredients evenly when mixing.
Pour the cold water over all the ingredients and mix gently with a whisk until just combined.
Avoid overmixing to keep the cake light and fluffy.
Pour the batter into the prepared baking pan and smooth the top.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling the cake properly helps to set its structure and makes it easier to slice.
Serve the cake as is or with your favorite toppings, such as powdered sugar or a drizzle of chocolate sauce. Enjoy!
For a special touch, garnish with fresh berries or a dollop of whipped cream.
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