Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
Create Wells: Make two small wells or indentations in the dry ingredients mixture—one large and one small.
Add Wet Ingredients: Pour the vegetable oil into the large well and the vanilla extract and white vinegar into the small well.
Pour in Water: Pour the cold water over the entire mixture in the bowl.
Mix Well: Use a whisk or spatula to mix all the ingredients together until smooth and well combined. Be sure to scrape down the sides and bottom of the bowl to incorporate all the ingredients evenly.
Transfer to Pan: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake the Cake: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Once cooled, transfer the cake to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Tips for Success:
- For a richer chocolate flavor, you can use dark cocoa powder instead of regular cocoa powder.
- Feel free to add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Serve the Chocolate Depression Cake plain or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
