Ingredients

The following ingredients have 10 Servings
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons unsweetened baking cocoa (not Dutch)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup cold water
  • ½ cup vegetable or canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate (chopped)
  • 4 tablespoons warm water

Instruction

  • Preheat oven to 350°F. 
  • Use a nonstick 8-inch (round or square) cake pan, whisk together flour, sugar, cocoa, baking soda, and salt. Make four wells in the mix.
  • Add the wet ingredients into the wells and then whisk to combine, making sure all dry ingredients are mixed in.
  • Bake for 32 to 35 minutes or until toothpick comes clean from the center of the cake. 
  • Cool the cake on a cooling rack for 30 minutes before inverting and removing from the pan. Top with ganache or a dusting of powdered sugar.
  • To make the ganache, add the chopped chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.
  • Whisk in the warm water a tablespoon or so at a time, whisking until smooth. Pour the ganache over the top of the cake and top with sprinkles if desired. The ganache will slightly harden over time.