Chocolate cake is hard to resist and when it is super-moist it becomes very irresistible. Anyone can prepare a cake mix and rave about their chocolate cake. This homemade recipe will top any box cake and even if you’re not a chocolate lover you may just become one once you taste your first forkful.
- 3 cups of flour
- 2 cups of sugar
- ½ cup of unsweetened cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 cups of hot water
- ¾ cup of vegetable oil
- 2 tablespoons of distilled white vinegar
- 1 tablespoon of instant coffee granules
- 1 tablespoon of vanilla extract
- Non-stick cooking spray
- Preheat oven to 350’.
- In a mixing bowl whisk together the flour, sugar, salt, baking soda and cocoa.
- In another mixing bowl whisk together the vanilla, water, coffee granules, oil and vinegar.
- Add the dry ingredients gradually into the mixing bowl with the liquid ingredients until just combined using a whisk to mix the batter.
- Pour chocolate cake batter into a cake pan lightly sprayed with a nonstick spray.
- Bake for 35-40 minutes or until toothpick inserted comes out clean.
- Cool cake pan on rack for 15 minutes before inverting the cake on the rack to cool completely.
- Transfer cooled cake to a cake dish and east as is or frost with icing.
- If using two 8x2 inch round pans to create a layer cake always leave the cakes upside down on the cooling rack to cool completely. Doing this flattens the domed tops that usually occur when baking.
- Recipe will also make a 9x13 inch rectangular cake which bakes for the same time as a tube pan, Bundt pan or 8x2 inch round cake pans.
- If cupcakes are desired the recipe will yield 24 cupcakes and only need 20-25 minutes to bake.
- This chocolate cake can be frozen for serving at another time.
- Never frost a cake prior to freezing and be sure the cake is completely cooked before freezing.
- For best results frosting the cake, do it when the cake is slightly thawed.
© 2013 Beverly Mucha / All Rights Reserved
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