Chocolate Cake

AuthorJulie

1 ¾ cups all-purpose flour, or half all-purpose, half whole wheat
1 ½ cups sugar
¾ cup cocoa
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup milk (regular or soy)
½ cup canola oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee or boiling water

1

Preheat oven to 350° F. Spray two 9" round baking pans or one Bundt pan with nonstick spray, or line muffin cups with paper liners.

2

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt, breaking up any lumps of brown sugar and cocoa.

3

Add the milk, oil, eggs and vanilla and beat with an electric mixer on medium speed for about 2 minutes. Add the coffee and beat on low speed just until blended. The batter will be thin.

4

Divide the batter among the prepared pans and bake them for 30-35 minutes for layer cakes, 20-25 minutes for cupcakes or 50-55 minutes for a Bundt cake, until the top of the cakes are springy to the touch. Let them cool for about 10 minutes before running a knife around the edge of the pans and inverting them onto a wire rack. Cool completely before you frost them.

Category,

Ingredients

 1 ¾ cups all-purpose flour, or half all-purpose, half whole wheat
 1 ½ cups sugar
 ¾ cup cocoa
 1 tsp baking powder
 1 tsp baking soda
 ½ tsp salt
 1 cup milk (regular or soy)
 ½ cup canola oil
 2 large eggs
 2 tsp vanilla extract
 1 cup hot coffee or boiling water

Directions

1

Preheat oven to 350° F. Spray two 9" round baking pans or one Bundt pan with nonstick spray, or line muffin cups with paper liners.

2

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt, breaking up any lumps of brown sugar and cocoa.

3

Add the milk, oil, eggs and vanilla and beat with an electric mixer on medium speed for about 2 minutes. Add the coffee and beat on low speed just until blended. The batter will be thin.

4

Divide the batter among the prepared pans and bake them for 30-35 minutes for layer cakes, 20-25 minutes for cupcakes or 50-55 minutes for a Bundt cake, until the top of the cakes are springy to the touch. Let them cool for about 10 minutes before running a knife around the edge of the pans and inverting them onto a wire rack. Cool completely before you frost them.

Chocolate Cake
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