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Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon white vinegar
6 tablespoons vegetable oil
1 cup cold water
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon white vinegar
6 tablespoons vegetable oil
1 cup cold water
Directions
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Make three wells in the dry ingredients. Pour vanilla extract in one, vinegar in the second, and vegetable oil in the third.
Pour the cold water over the entire mixture. Stir with a fork or a whisk until well combined and smooth.
Pour the batter into the prepared baking pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack. Once cool, cut into squares and serve.
Variations & Tips
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For a bit of a twist, you could add a handful of chocolate chips or chopped nuts to the batter before baking. If you have some leftover coffee, you can use it in place of the water to enhance the chocolate flavor. For a richer cake, try adding a tablespoon of instant coffee granules to the dry ingredients. This cake can also be made as cupcakes; just adjust the baking time to about 18-20 minutes.
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