Fudge-a-Mocha Wacky Cake

Yes, there are Wacky Cake recipes all over the internet. But that's because this dense, fudgy cake is so easy to make, plus it's delicious! Like its depression-era cousin Boiled Raisin Cake, this cake contains no eggs. The ingredients can be mixed directly in the pan, so this is a recipe that kids (with some adult supervision) will enjoy making. Not in the mood for mocha? Just omit the instant coffee in the cake and the ganache icing. Unlike some "wacky" recipes, this version uses melted butter, rather than oil, and the amount of vinegar at two teaspoons is more than enough to provide good rise in reaction with the baking soda (some recipes use as much as two tablespoons of vinegar).

• 1-1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon instant coffee or espresso powder
  
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup sugar
• 6 tablespoons melted butter or margarine
  
• 1 cup cold water
• 1-1/2 teaspoons vanilla
  
• 2 teaspoons cider vinegar
  

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Preheat the oven to 350º. You will need an 8-inch square or 9-inch round pan (ungreased).

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan*. In the measuring cup, measure and mix together the cold water, instant coffee, and vanilla. Pour the liquid ingredients and melted butter into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly just until the vinegar is evenly distributed throughout the batter. If you prefer, you can also mix the batter in a bowl, then scoop into your baking pan (or greased muffin cups, if making cupcakes*).

Bake for 25 to 30 minutes or until a toothpick inserted into center of cake comes out clean. Cool completely and spread with ganache.

Refrigerate the glazed cake for at least 30 minutes before serving to set the ganache. You can also forgo the ganache and sprinkle the cake with a little powdered sugar before serving (really delicious with a scoop of vanilla ice cream on the side!).

Mocha Ganachenocoupons

• 6 tablespoons heavy cream
• 1 cup semisweet chocolate chips
• 3/4 teaspoon instant coffee or espresso powder
  
• 1/4 teaspoon vanilla
  

Heat the heavy cream, vanilla, chocolate chips, and instant coffee in the top of a double boiler over gently simmering water, stirring until chips are melted and blended with cream. If mixture seems too thick, add a little more cream. Use immediately.

* If making cupcakes, grease 10-12 muffin cups (or use paper liners). Mix ingredients in a bowl, using method outlined above. Spoon batter into cups and bake until a toothpick inserted in center of cupcake comes out clean.