Moist Chocolate Cake

Moist Chocolate Cake - adapted from TasteofHome

  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup oil
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 eggs
  • 1 tsp. vanilla
  1. Sift together dry ingredients. Add oil, coffee and milk. Whisk until combined. Add eggs and vanilla. Whisk until well incorperated (about 2 min.). It will be quite runny.
  2. Grease and flour 2- 9 inch round pans. Pour the batter into the pans and bake at 325ºF for 25-30 min until a toothpick inserted into the centre comes out clean.
  3. Let the cakes cool in the pans for 10 min. before removing to cool completely.

Serves: 12

    * Because this cake is so moist it does not hold up well in a pan larger then 9 inches. This includes a 9x13 pan. The cake is too dense to hold up to it's own weight and will sink in the middle.

    * If you want to make this in 2- 8 inch pans pour the extra batter into 6 muffin cups and bake off. The cupcakes will probably take about 20 min. So, keep a close eye on them.

    * I often make a cup of strong instant coffee for this recipe.

    * Instead of greasing and flouring pans I always grease the bottom and cut a circle of parchment to fit. This makes for easy removal. When you flip the cake out, remove the parchment immediately.


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