Easy Chocolate Cake
Easy Chocolate Cake
Photography by Matthew Kimura
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 312 |
| pro | 3 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 45 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 231 mg |
| potassium | 134 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 12 |
| folate | 22 |
- Portion size: 12 to 16
This all-purpose cake, made without butter or eggs, is so moist and easy to make that you will use it again and again. When frosted, it keeps well in the refrigerator for up to 24 hours. When not frosted, it freezes well for up to one month.
Ingredients
- 3 cups 3cupsall purpose flour
- 2 cups 2cupsgranulated sugar
- 2/3 cups 2/3cupscocoa powder
- 2 tsp 2tspbaking soda
- 1/2 tsp 1/2tspsalt
- 2 cups 2cupscold coffee or water
- 1 cup 1cupvegetable oil
- 2 tsp 2tspvanilla
- 3 tbsp 3tbspcider vinegar
Preparation
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in
coffee, oil and vanilla. Stir in vinegar.
Prepare pans as per below. Pour in batter, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).
Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely.
Metal Pan Size:
One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.
Metal Pan Size:
Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.
Source : Canadian Living Magazine: July 2009
