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
|3||3cups all-purpose flour|
|1⁄2||1/2cup unsweetened cocoa powder|
|2||2tsp. baking soda|
|1||1tsp. table salt|
|2||2cups hot water|
|3⁄4||3/4cup vegetable oil|
|2||2Tbsp. distilled white vinegar|
|1||1Tbsp. instant coffee powder granules|
|1||1Tbsp. 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).
Per serving: 454 cal; 18g total fat; 488mg sodium; 71g carb; 2g fiber; 0g protein
Combine wet ingredients with dry, whisking just to combine. Do not overmix or cake could be tough.
When a toothpick inserted in center of cakes comes out clean, they're done. Cool cakes completely.