The Washington Post

Double Chocolate ‘War’ Cake

Double Chocolate ‘War’ Cake 9.000

Goran Kosanovic for The Washington Post

Nourish Sep 29, 2016

This cake gets its name from the ingredients it omits -- butter, milk and eggs -- which were rationed in America during World Wars I and II. Nonetheless, it has a moist, fudgy crumb and, better yet, is stirred together and baked in the same pan.

To make this cake vegan, omit the mini chocolate chips, or use carob or vegan chocolate mini chips.

You’ll need an 8-by-8-inch baking pan.


Servings:
9 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 9-12 servings

Ingredients
  • 1 cup whole-grain pastry flour
  • 1/2 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold water
  • 1 tablespoon apple cider vinegar
  • 1/3 cup canola oil or other neutral-flavored oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup bittersweet mini chocolate chips
  • Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees. Whisk together the whole-grain pastry flour, all-purpose flour, granulated sugar, cocoa powder, baking soda and salt in the baking pan.

Combine the water and vinegar in a small bowl.

Make a well in the center of the flour mixture in the pan; pour the oil and the vanilla extract there. Sprinkle the water-vinegar mixture over the dry ingredients; stir to form a smooth batter. Scatter the chocolate chips over the surface, then stir them in so they are evenly distributed.

Bake (middle rack) for 35 to 40 minutes, until the cake is set and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack for the cake to cool.

Before serving, dust the top of the cooled cake lightly with confectioners’ sugar.


Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (based on 12): 210


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 170mg 7%

Total Carbohydrates: 31g 10%

Dietary Fiber: 2g 8%

Sugar: 18g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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