Crazy Cake with Chocolate Ganache

I discovered this crazy chocolate cake only recently and I must say I fall in love with it immediately. It is somehow very similar to the recipe used in the Chocolate Rose Cake but it is an eggless version. I was required an eggless recipe for quite a long time so here it is. One of the most delicious cakes, moist and chocolaty, full of flavor and almost melting in your mouth.

It is so quick to prepare, no eggs, butter or milk are used and you don’t even need to grease the pan. All ingredients are mixed directly in the pan simply using a whisk.  That is easy, but nobody will know after the way it looks and taste.

I’ve made a ganache for the top just to make it more fancy and attractive, but feel free to use any other frosting or topping idea. You can also serve it warm with some ice cream on top.

This Chocolate Crazy Cake is a last minute cake you can prepare when guests have just arrived. Everybody will love it and ask for the recipe. Enjoy!

Crazy Cake with Chocolate Ganache Closeup

Related Posts:
Chocolate Pound Cake
Double Chocolate Brownies
Sacher Torte

Recipe slightly adapted after Sweet Little Bluebird

Crazy Cake with Chocolate Ganache

Crazy Cake with Chocolate Ganache

5 from 1 vote
Chocolate Crazy Cake - one of the most delicious cakes, moist and chocolaty, full of flavor and almost melting in your mouth.
Servings 10 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 ½ cups (190g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 tsp (6g) baking soda
  • 1/2 tsp (2g) salt
  • 5 tbsp (70g) canola oil
  • 1 tbsp (15ml) vinegar
  • 1 tsp (5g) vanilla extract
  • 1 cup (240ml) hot water


  • 7 oz (200g) semisweet chocolate , chopped
  • 1/2 cup (120g) whipping cream


  • Preheat oven to 350F (180C).
  • In an 8 inch (20cm) springform pan add flour, sugar, cocoa powder, baking soda and salt. Whisk to combine.
  • Add the oil, vinegar, vanilla and hot water and whisk again until completely combined.
  • Use a spatula to spread evenly and bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
  • Let it cool slightly and remove the sides of the pan.
  • Prepare the chocolate ganache. Heat the cream in a small sauce pan, until almost boiling to the edges. Remove from heat and add chopped chocolate. Let sit 1 minute and then stir until smooth.
  • Spread the ganache on top of the cake leaving 1 inch (2.5cm) border at edge.
  • Use a spoon to create a flower shape.
  • Let the ganache set a bit at room temperature before serving.



Serving: 1gCalories: 285kcalCarbohydrates: 38.3gProtein: 3.3gFat: 15.1gSaturated Fat: 6.2gCholesterol: 7mgSugar: 21g
Calories: 285kcal
Course: Dessert
Cuisine: American
Keyword: chocolate cake, crazy cake, lazy ass cake, vegan cake, vegan chocolate cake, wacky cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Nicole Author says:

    Oh I am so excited ! I’m allergic to eggs and usually use your recipe more like inspiration but I think I’ll try this crazy cake right this week end with some fresh oranges on top! It looks so moist !
    Thank you !

  2. Rica Author says:


  3. Roha Author says:

    can u tell me d substitute of all purpose flour? can we use cake flour( known as “Maida” in Asian countries)???

    1. Ella-HomeCookingAdventure Author says:

      Hi Roha, i never tried this recipe with cake flour but i'm pretty sure it's ok. Let me know if you try and how it turned out. Thanks


  4. Gloria Author says:

    I really like your food blog and your recipes are just amazing. I have tried most of the recipes already and would want to bake the crazy cake soon 🙂 however I had a question can I use vegetable oil instead of canoli oil ? Does it make any difference in the taste ? And what vinegar is it that u have used ? Cider vinegar or malt vinegar?

    1. Ella-HomeCookingAdventure Author says:

      Hi Gloria, yes you can almost always substitute vegetable oil and canola oil for each other:)

      Usually i use apple cider vinegar.

      Stay  tuned for more fun and delicious recipes:)

      Thank you

  5. Kayle Author says:

    I LOVE how decadent this cake looks! That ganache is like….omg

  6. Gloria Author says:

    Did this quick and simple yet so amazing cake yesterday and it was a super hit:) moist chocolaty and DEEEE-LI-CIOUSSs not to forget the chocolate ganache. Yum .. Thank you 🙂

    1. Ella-HomeCookingAdventure Author says:

      You are sweet and i'm happy that you like it:) Thank you for this message

  7. Urska Author says:

    This cake is my next project, but first, please, with which ingredient can I substitute canola oil? Wil coconut oil be fine? What about the substitute for vinegar?

    1. Ella-HomeCookingAdventure Author says:

      Hello, try coconut oil, should work as good, And for vinegar try lemon juice or apple cider.  Have a good day:)

  8. Emmanuelle Author says:

    Discovered it yesterday at lunch time, made it in the evening, brought it at the office this morning. Result : crazyly awesome!

    I have called it the “crazy brownie” as I cut it in small pieces to be easily eaten with coffee/tea.

    Thanks for sharing.

    My next project : the paella!

  9. Urska Author says:

    The cake turned out delicious, but what happened was, that flour and cocoa powder came out raw on the edge and bottom of the cake, and I’ve tasted salt occasionally. Also the chocolate ganache was too liquid and I wasn’t able to create a flower shape.

  10. Fadoua Author says:

    I tried it today… and it was flat and chewy! Looked like pudding. I have no idea what happened. Can it be because of the flour? Any tips?

    1. Ella-HomeCookingAdventure Author says:

      What flour did you use? Hope you used the exact amounts, also, did you use the baking soda+vinegar? Did you bake it enough?

    2. Ella-HomeCookingAdventure Author says:

      Bake it until a toothpick inserted into the center comes out clean

  11. Hi dear ella
    I bake this cake today with cake flour not all_purpose flour and serve it with ganache made by whipping cream and chocolate and notella……it was really delicious and velvet….
    It’s just like a coffeshop chocolate cakes….
    We really like it
    And I really thank you for the recipe…..

  12. Ardita Author says:

    For about 1 month and a half, I have made it 4 times. My son’s love it and it’s so tasty.
    Thank you for sharing. 😀

  13. Quyen Author says:

    I haven’t heard of this cake before, so I am so curious xD I wonder how long it can stay on the display at room temperature? Does it need to be kept cold?
    Thank you so much^^

    1. Ella-HomeCookingAdventure Author says:

      Hello Quyen.

      It is better to be kept in the fridge, because of the mouse.

  14. Sunita Author says:

    Hi, I baked the crazy cake today. And just one word awesome to make, awesome to bake and awesome to eat. Loved it.

  15. Elizabeth Author says:

    Wonderful recipe. Tasted amazing and super easy to make. The only con is just know that if you bring this somewhere or make it to serve at a party that it is a pretty small cake. It came out exactly like the video. A winner.

  16. Glen Rave Author says:

    Oh great! I would love to make this. But can I use olive oil instead of canola oil?

  17. This is a very easy recipe and the result was DELICIOUS!

  18. What kind of VINEGAR?

  19. Amanda Author says:

    LOVED this cake.
    I have a question though, when you use “whipping cream” is that different from the heavy whipping cream? Because the frosting was a little too liquidy, so is there something else I can do to make it thicker?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

© Copyright 2023. Home Cooking Adventure