Crazy Cake with Chocolate Ganache

Crazy Cake with Chocolate Ganache

Watch the video for this recipe:

I have 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 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.


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

Related Posts:
Chocolate Pound Cake
Double Chocolate Brownies
Sacher Torte


Recipe slightly adapted after Sweet Little Bluebird



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  • Makes about 8-10 servings
  • 1 1/2 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
  • Ganache
  • 7 oz (200g) semisweet chocolate, chopped
  • 1/2 cup (120g) whipping cream
  1. Preheat oven to 350F (180C).
  2. In an 8 inch (20cm) springform pan add flour, sugar, cocoa powder, baking soda and salt. Whisk to combine.
  3. Add the oil, vinegar, vanilla and hot water and whisk again until completely combined.
  4. 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.
  5. Let it cool slightly and remove the sides of the pan.
  6. 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.
  7. Spread the ganache on top of the cake leaving 1 inch (2.5cm) border at edge.
  8. Use a spoon to create a flower shape.
  9. Let the ganache set a bit at room temperature before serving.
Crazy Cake with Chocolate Ganache-1
Crazy Cake with Chocolate Ganache-2
Nutrition facts 1 Serving ( 90g) - Calories:285, Fat:15.1g, Saturated Fat:6.2g, Unsaturated Fat:0.0g, Carbohydrates:38.3g, Sugar:21.0g, Fiber:2.3g, Protein:3.3g, Cholesterol:7mg, Calories from Fat 136, Sodium 248mg, Potassium 154mg, Vitamin A 1%, Vitamin C 0%, Calcium 2%, Iron 10%, Nutrition Grade D, daily percent values are based on a 2000 calorie diet
On August 26, 2016 at 09:39 am, Nicole said...
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 !
On August 26, 2016 at 10:30 am, Rica said...
On August 28, 2016 at 06:41 am, Roha said...
can u tell me d substitute of all purpose flour? can we use cake flour( known as "Maida" in Asian countries)???

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


On August 29, 2016 at 09:09 am, Gloria said...
Hi 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?

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

On August 30, 2016 at 09:08 am, Kayle said...
I LOVE how decadent this cake looks! That ganache is like....omg
On September 04, 2016 at 05:09 am, Gloria said...
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 :)

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

On September 06, 2016 at 09:22 am, Urska said...
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?

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

On September 07, 2016 at 11:18 am, Emmanuelle said...
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!
On September 08, 2016 at 01:24 am, Urska said...
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.
On October 16, 2016 at 02:11 pm, Fadoua said...
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?

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


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

On October 26, 2016 at 04:44 pm, eli said...
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 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.....
On February 24, 2017 at 02:00 am, Ardita said...
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. :D
On November 13, 2017 at 10:41 am, Quyen said...
Hello, 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^^

Hello Quyen.

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

On November 29, 2017 at 08:00 am, Sunita said...
Hi, I baked the crazy cake today. And just one word awesome to make, awesome to bake and awesome to eat. Loved it.
On February 16, 2019 at 03:43 pm, Elizabeth said...
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.
On February 01, 2020 at 06:11 am, Sue said...
This is a very easy recipe and the result was DELICIOUS!
On August 27, 2020 at 06:02 pm, Amanda said...
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?

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