3. Place the cocoa in a large bowl and slowly add the hot water while stirring until smooth. Stir in the cold water, oil and vanilla until blended.

Rich but light, this dark chocolate cake is also almost flourless — and can be made gluten-free, too. It’s a one-bowl wonder that’s been shared between bakers for more than 20 years.

In her new book, “Snacking Cakes: Simple Treats for Anytime Cravings,” author Yossy Arefi says a snacking cake is “a single layer cake, probably square, covered with a simple icing — or ...