Chocolate Cake

This is not a molten-middle, blacker-than-night chocolate cake. It's the kind of cake grandma used to make, with "Betty Crocker" looks and one-of-kind flavor.

Makes: One 8-inch, 2-layer cake Total time: 45 minutes + cooling

WHISK:
33cups all-purpose flour
22cups sugar
12 1/2cup unsweetened cocoa powder
22tsp. baking soda
11tsp. table salt
COMBINE:
22cups hot water
34 3/4cup vegetable oil
22Tbsp. distilled white vinegar
11Tbsp. instant coffee powder granules
11Tbsp. pure vanilla extract

Preheat oven to 350° with rack in the center. Coat two 8-inch-round cake pans with nonstick spray.

Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.

Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined—a few lumps are okay. Divide batter among pans (3 cups in each), then bake until a toothpick inserted in centers comes out clean, 35–40 min. Cool cakes for 15 minutes on a rack, then invert them onto the rack. Leave cakes upside down to cool completely (this flattens domed cakes).

Nutrition Information
Per serving: 454 cal; 18g total fat; 488mg sodium; 71g carb; 2g fiber; 0g protein

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