Wednesday, October 23, 2013

The Best Chocolate Cake Ever.

Yes. That's right. EVER.

This cake is straight up A M A Z I N G.

It is the moistest chocolate cake I have ever had. I'm going out on a limb here and saying that it's even better than professional bakery chocolate cake. Which I tend to find is often quite dry.

A friend gave this recipe to me a few years ago. I believe it was passed down to her from her grandmother. I am so glad she shared it withe me. I adore it. I do not make it often because it calls for coffee and I do not drink coffee, which makes it a bit inconvenient.

But sometimes life calls for cake. Yesterday the hubs and I celebrated our 8 year wedding anniversary and I wanted to make it. You should too.

Black Chocolate Cake

2 c. flour
2 c. sugar
1 tsp. baking powder
3/4 c. cocoa
2 tsp. baking soda
1/2 c. canola oil
2 eggs
1 tsp. vanilla
1 c. milk (I use 1%)
1 cup boiling coffee

The first step is to make some coffee, at least 1 cup, or use what is leftover from that morning (which will need to be reheated to boiling).

Next, preheat oven to 350 degrees. In a large bowl mix together all dry ingredients using a whisk. Add in the oil, eggs, vanilla, mix well. Add in the milk, mix well. Finally, add in the boiling coffee. Mix until combined. The batter will seem very watery but that is how it is supposed to be.

Pour batter into a greased bunt pan and bake for 40 minutes. Let cool a bit in the pan on a rack and then gently pop out of pan and let rest on cooling rack to cool completely. Dust with powered sugar before serving. Enjoy.

And...try to share. I know it's hard. But try. They will thank you.

Now, if you'll excuse me, there is still half a cake left.

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