A snack cake that defies simplicity with its moist rich texture is impeccably moreish. The ease of this one layer cake comes from only having to use one bowl and mixing by hand. Whether decorated with icing is irrelevant as it can stand alone as is. I did sprinkle white chocolate chips on top before baking for contrast and to add an extra touch of sweetness however feel free to omit or use a different flavour of chocolate chip, if you wish. For an added decadent touch add a teaspoon of rose water along with the vanilla extract for a flavour pairing that is utterly divine. If you must over indulge with thick lashings of icing or a thin drizzle icing on top, allow the cake to completely cool before decorating. However I strongly suggest keeping it simple and serving the cake warm with a dollop of whipped cream or ice cream.
Chocolate Snack Cake
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1 1/2 cups unbleached all purpose flour
3/4 cup sugar
1/3 cup baking cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup olive oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1 package of white chocolate chips
culinary edible dried rose petals, for decorating, optional
Preheat oven to 350ºF (180ºC). Lightly grease and flour the bottom and sides of a square 8 x 8 x 2 inch or 9 x 9 x 2 inch cake tin. Place a piece of baking parchment on the bottom of the pan.
In a large bowl whisk together the flour, sugar, baking soda and salt. Create a well in the centre of the flour mixture and add the oil, vinegar, vanilla. Then add the cold water and vigorously stir together, for about 1 minute until well blended and smooth, a few lumps are fine. Immediately pour into the prepared cake tin. Arrange the white chocolate chips on top.
Bake for 30 to 35 minutes or until toothpick inserted into the centre comes out clean. Cool for about 15 minutes. Sprinkle with the edible dried rose petals. Serve warm with whipped cream.
Notes: you may also use culinary edible sugared violets for decorating too.