Chocolate Cake Recipe
Chocolate cake is definitely a classic; it works wonderfully well for all manner of occasions and makes great layered cakes. There are many different ways to make your chocolate cake, however, adding 2 tsp. of instant coffee works wonders for bringing out the chocolate flavor without making your cake taste like coffee.
As with many cakes, you can change out 1/2 of the oil for apple sauce (you can do all of it but that has a very noticeable effect on the taste and texture) and some of the sugar for low-calorie sweetener for a lower-calorie chocolate cake.
This chocolate cake recipe also contains vinegar, many people add a small amount of vinegar to various baked goods as it strengthens the flavors.
Chocolate Cake Recipe
Ingredients:
- 2 c. all-purpose flour
- 3/4 c. unsweetened cocoa powder
- 2 c. sugar
- 1 c. vegetable oil
- 2 large eggs
- 3/4 c. black coffee (or ¾ c. water and 2 tsp instant coffee)
- 1 c. milk (or buttermilk)
- 1 tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. vanilla
Prodecure:
- Preheat oven to 325°F, grease and flour 13”x9” pan or 2 9” rounds.
- In large bowl, sift together dry ingredients.
- Make a well in dry mixture and add eggs, milk, oil, coffee, vinegar and vanilla. Beat on medium speed for 2 minutes, do not beat on high or you risk a sunken cake.
- Bake until small tester such as a toothpick comes out clean when inserted into center of cake, about 35-40 minutes for 9”x13” pan and 30-35 minutes for 9” rounds.
- Allow to cool in pans for about 10 minutes before removing to wire racks to finish cooling.
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