Made-in-one-pan Chocolate Cake

Ingredients

1 ¼cups all-purpose flour

1 cup granulated sugar

⅓ cup unsweetened cocoa powder

¾ teaspoon baking soda

½ teaspoon kosher salt

1 cup of water

⅓ cup canola oil

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar or white vinegar

2 tablespoons semisweet chocolate chips (optional)

Confectioners’ sugar, for dusting on top (optional)

Directions

1. Heat oven to 325 degrees.

2. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color, breaking apart any lumps.

3. Add water, oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.

4. Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.

5. Bake until a toothpick inserted into the center of the batter comes out clean, 28 to 33 minutes.

6. Remove from the oven, let cool, then cut the cake into squares. Dust some confectioners’ sugar on top, if wanted.

Modified from https://cooking.nytimes.com/recipes/1020063-made-in-the-pan-chocolate-cake