Stressed out? Try Jessica Reed's Quarantine Cake

Time 45 minutes
Yields 1 cake
Quarantine Cake
A higher-than-usual amount of cocoa gives this bittersweet cake a deep brown hue.
(Jessica Reed)

Quarantine Cake


Preheat the oven to 350 degrees. Grease an 8-inch-square pan with butter or cooking spray, then line with a sheet of parchment paper approximately 8 inches by 12 inches so that you have at least a 2-inch overhang on two of the sides to create a sling.


In a medium-sized bowl, sift together the flour, cocoa, cinnamon, baking powder and salt.

Sifting is important to break up any lumps of cocoa or baking powder.

In a large bowl, whisk together the sugar, oil, vinegar, vanilla extract and coffee.


Whisk the dry ingredients into the wet until you have a smooth batter.


Pour the batter into the prepared pan and bake for 26 to 30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached and the sides of the cake start pulling away from the pan.


Remove the pan to a rack and let cool for 10 minutes, then remove the cake from the pan using the sling and let it cool completely on the rack.


Slather with frosting, dollop with whipped cream, dust with powdered sugar or eat plain.

Vanilla variation:
• No cocoa powder; increase the all-purpose flour to 2 cups (250 grams)
• No cinnamon; increase vanilla extract to 1 tablespoon.
• No coffee; use 1 cup (240 ml) water.
• Bake for 33–35 minutes.

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