Log in

No account? Create an account

Previous Entry | Next Entry



* 2 cups all-purpose flour
* 2 cups white sugar
* 3/4 cup unsweetened cocoa (I used Hershey's Special Dark)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 eggs
* 1 cup cold brewed coffee***
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vinegar

***Now I wasn't sure if the recipe wanted actual cold brewed coffee, or regular brewed coffee that was cooled. I used the latter because I forgot to do the cold brew sooner and didn't feel like waiting.

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin (It really is very thin, and it will trick you into thinking you did something wrong). Pour into prepared pan.

3. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Instead of sifting the flour, which it didn't call for, but I like to do anyway, I put it in my Kitchen Aid with the whisk attachment, set it on 3, and let it go to town for a few minutes. I have determined that I hate sifting.

I wanted a layered cake, so I used what I thought were 9" rounds. However, I do believe they are actually 8" rounds and my cake runneth over. So instead of being filled with the smell of chocolate goodness, my house was filled with the smell of burning cake. The end result made up for that.

As for the cake itself: It was moist and dense. Not as dense as a brownie; it was still a cake, but it was denser than a lot of cakes. It was chocolate. It wasn't too sweet but still tasted like a cake. It also had a very slight coffee aftertaste that was just lovely. It was fantastic.