OK, those of you that know me know that I am not a huge fan of chocolate cake. You also know that I am in the vast minority in my family with that opinion. We are known to try lots of different chocolate cake recipes for birthdays, card parties or just because it's Tuesday. This recipe sold me because of its photo in a magazine I had. Wonder who's birthday will be the first time I make this? Or will it be that random Tuesday??
3 C. all purpose flour
2 C. sugar
1/2 C. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. table salt
2 C. hot water
3/4 C. vegetable oil
2 tbsp. distilled white vinegar
1 tbsp. instant coffee granules
1 tbsp. vanilla
Preheat oven to 350 degrees with rack in the center. Spray 2 8X2 inch round cake pans with nonstick spray.
Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk until just combined--a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean--35-40 minutes. Cool cakes on a rack for 15 minutes then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
This recipe can be baked in a 9X13 inch cake pan for 35-40 minutes or it makes 24 cupcakes that bake for 20-25 minutes.
No comments:
Post a Comment