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Moist Chocolate Cake



This is an amazing chocolate cake recipe thanks to .

I'm only using this post as a reminder to myself regarding a few variations to this awesome recipe.

Ingredients

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

Preparation

  1. Preheat oven to 175 degrees C. Grease up a larger cake tin. I like to use a single larger spring form tin. The original recipe calls for the mix being split between two tins but I prefer to make two big batches to make one huge calorie fest cake. Seriously, it's rich!
In the large bowl stir together:
  1.  flour, 
  2. sugar, 
  3. cocoa, 
  4. baking soda, and 
  5. salt. 

Add:
  1. eggs, 
  2. milk & vingar concution from above (or buttermilk if you purchase it), 
  3. melted butter and 
  4. vanilla extract. 
Beat until smooth (about 3 minutes). 
Stir in hot coffee with a rubber spatula. Batter will be very runny.
  1. Place the baking strips (here's the link) around the tin to ensure an even rise.
  2. Pour batter into the pan and bake on middle rack of oven for about 40 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached. The initial recipe calls for 35 minutes but I always need to check in 10 or 5 minute intervals as it takes my cakes about an hour to cook properly. It's probably since I use 1 not 2 tins and have backing strips around the tin.
  3. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Carefully open the spring form pan checking that the cake sides detached cleanly from the tin.
  4. Cool completely before handling or frosting. 
  5. I've placed the cakes in the freezer and they defrost wonderfully. Really moist and yummy :)

The original recipe can be found here: https://foodess.com/recipes/moist-chocolate-cake/





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