Today I found myself in an odd sort of mood. A funk if you will. Maybe it’s the come down due to christmas being over…..maybe its because i ran out of waffles……whatever the reason I couldn’t quite put my finger on how to explain it …. and then I stumbled across this recipe over at savory sweet life. A wacky depression cake…..something I had never heard of but that was the perfect explanation for how I was feeling, some sort of wacky depression.
I have since learned that the reason it has this title is because in the great depression someone figured out how to make a delicious, moist chocolate cake without eggs, butter or milk because these ingredients were either extremely expensive or hard to get at that time. It was one of the things that intrigued me so much about this recipe, that it is made with no eggs or milk…..you would never know it.
The cake was delicious, just what I needed. Topped with a scoop of ice cream and a few strawberries the subtle chocolate flavour, super moist and uncomplicated cake. Perfect.
I did adapt the recipe (as I almost always do…I know, I have a problem…..forgive me) adding a teaspoon of vanilla, a spoon of instant espresso (coffee and chocolate cake = match made in heaven right??) and a wonderful yet hidden espresso glaze.
So if you find yourself in a wacky depression of your own (or even if you don’t) I urge you to make this cake….you will certainly feel better for eating it 🙂
Chocolate Wacky Depression Cake with Espresso Glaze
Adapted from savory sweet life
For the cake
Ingredients –
(Serves 12)
1 1/2 cups plain flour
1 cup sugar
1/2 teaspoon salt (optional)
1 teaspoon baking soda
1/4 cup cocoa powder
1 tsp instant espresso
1/4 cup apple sauce
1 tsp vanilla
1 tablespoon white vinegar
1 cup water
For the glaze
Original recipe is from sweetapolita
Ingredients –
1/2 cup icing/powdered sugar
1 Tbsp espresso
extra icing/powdered sugar for dusting
ice cream and strawberries to serve (optional)
Method –
Preheat oven to 175’C (350’F)
In a medium bowl sift flour, cocoa, soda and espresso
next sift sugar into the flour mix
whisk to combine
add apple sauce,
vanilla,
vinegar
then pour over water.
and whisk until just combined.
Pour batter into a baking pan lined with parchment/baking paper. Bake at 175’C (350’F) for 25mins or until toothpick comes out with just a few moist crumbs when inserted into the centre.
While the cake is cooling, make the espresso glaze. Sift icing/powdered sugar into a small bowl (or if large bowl if your like me….I don’t know what I was thinking….)
Add 1Tbsp of espresso
mix until smooth
drizzle the espresso glaze over the cake….realise its seriously unattractive (although very delicious)
Using a pastry brush, smooth out the glaze then allow it to soak into the cake/set for a few minutes.
Dust with a generous amount of icing sugar……it’s so much prettier now isn’t it? Like fresh snow…..ahh bliss. Does it get any better?
Oh yes it does, time to taste….
top with a scoop of ice cream and a few fresh strawberries and you will soon feel your funky mood aka wacky depression lift as you lose yourself in this deliciousness.
____________________________________________________________________________________________
Printable Version –
Chocolate Wacky Depression Cake with Espresso Glaze
Adapted from savory sweet life
For the cake
Ingredients –
(Serves 12)
1 1/2 cups plain flour
1 cup sugar
1/2 teaspoon salt (optional)
1 teaspoon baking soda
1/4 cup cocoa powder
1 tsp instant espresso
1/4 cup apple sauce
1 tsp vanilla
1 tablespoon white vinegar
1 cup water
For the glaze
Original recipe is from sweetapolita
Ingredients –
1/2 cup icing/powdered sugar
1 Tbsp espresso
extra icing/powdered sugar for dusting
ice cream and strawberries to serve (optional)
Method –
Preheat oven to 175’C (350’F)
In a medium bowl sift flour, cocoa, soda and espresso
next sift sugar into the flour mix and whisk to combine.
Add apple sauce, vanilla, vinegar, then pour over water and whisk until just combined.
Pour batter into a baking pan lined with parchment/baking paper. Bake at 175’C (350’F) for 25mins or until toothpick comes out with just a few moist crumbs when inserted into the centre.
While the cake is cooling, make the espresso glaze. Sift icing/powdered sugar into a small bowl (or if large bowl if your like me….I don’t know what I was thinking….) add 1Tbsp of espresso and mix until smooth.
Drizzle the espresso glaze over the cake….realise its seriously unattractive (although very delicious). Using a pastry brush, smooth out the glaze then allow it to soak into the cake/set for a few minutes.
Dust with a generous amount of icing sugar……it’s so much prettier now isn’t it? Like fresh snow…..ahh bliss. Does it get any better?
Oh yes it does, time to taste….
top with a scoop of ice cream and a few fresh strawberries and you will soon feel your funky mood aka wacky depression lift as you lose yourself in this deliciousness.
Nutritional Info (approx per serve) obtained using fatsecret.com –
Cal – 129
Fat – 0.4
Carbs – 30g
Protein – 2g
