This really is not my recipe at all, but one from a Moosewood Cookbook. I have made changes to it, as described below, which I think make it easier to be successful and much richer. You can follow my suggestions or not.
Read the recipe through first to see what changes I make when I cook it.

SIX MINUTE CHOCOLATE CAKE

We first spotted this recipe in 1976 in “House & Garden” magazine, attracted, obviously, by the title. We were pleasantly surprised by the truth of the advertising and dicovered other charms of this cake as well. It is an economical, low-cholesterol, delicious dark cake that goes into the oven in 6 minutes with no mixing bowl to clean, because the batter is mixed directly in the baking pan

1 1/2 cups unbleached white flour (or whole wheat pastry flour)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil (I prefer canola)
1 cup cold water or brewed coffee (I have always used water)
2 teaspoons pure vanilla extract
2 tablespoons white vinegar

GLAZE:
1/2 pound bittersweet chocolate
3/4 cup hot water, milk, or half and half
1/2 teaspoon pure vanilla extract

TO MAKE THE CAKE:
Preheat the oven to 375F.

Sift together the flour, cocoa, baking soda, salt, and sugar into an ungreased 8-inch square or a 9-inch round baking pan. In a 2-cup measuring cup, measure and mix together the oil, water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and whisk the batter. When the batter is smooth, add the vinegar, and stir quickly. There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Set the cake aside to cool.

GLAZE:
I have found their technique of making this in the oven cumbersome. I place all the ingredients in small pot that is in a double boiler, and stir until all the ingredients have melted. The original recipe calls for you to just glaze the cake in the pan.

MY ADAPTIONS:
I mix all of the dry ingredients in one bowl, all of the wet ingredients in another, and then add the wet to the dry and whisk together. Then I pour the batter into the baking pan that has been greased, lined with wax paper, greased again, and then floured. (Their recipe doesn’t allow the cake to be removed from the pan, it sticks a lot.) After the cake has cooled, I remove it from the pan and poke a lot of holes in it with either a toothpick or a skewer. I then pour the glaze over it. This allows the glaze to really permeate the entire cake.

I also add 1 tablespoon of instant coffee and 1 1/2 teaspoons of cinnamon to the dry ingredients. This makes for a very delicious and rich chocolate cake - and it just happens to be non-dairy too, for those of you that might be dairy restricted... Enjoy!

From “Moosewood Cooks at Home: Fast and Easy Recipes for Any Day,” by the Moosewood Collective, Simon & Schuster/ Fireside, 1994.