Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings
One bowl with the best Chocolate Cake ever! Give this recipe a try, and I promise you that it will be the best decision you will ever make today! See you at the next one! Have a blast, friends. Enjoy!
½ c (125 mL) boiling coffee or water
1 tablespoon (20 mL) white vinegar
2 large Eggs
¾ c (75 g) unsweetened cocoa powder
½ c (120 g) caster sugar
1 c (220 g) brown sugar, packed
1 (6 g) tsp salt
1 tablespoon (16 g) baking powder
¾ c (190 mL) canola oil
1 c (250 mL) milk
1 c (150 g) plain flour / all-purpose flour
Prepare the oven and preheat to 320 degrees F or 160 degrees C.
Apply cooking spray and line with baking paper an 8-inch round cake tin.
Add milk and vinegar into a mixing bowl. Whisk until well blended.
Let the mixture rest for a few minutes at room temperature until the texture becomes thick.
Add the eggs, oil, caster sugar, and brown sugar. Whisk until well blended.
Add the cocoa powder, flour, salt, and baking powder. Whisk until well blended.
Add the boiling coffee, then stir until well blended.
Transfer the mixture into the prepared tin and spread it evenly.
Place it inside the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle.
Turn off the oven and let the cake sit inside for about 45 minutes.
Remove from the oven and allow it to cool completely at room temperature.
Serve and enjoy!
Place any leftovers in an airtight container, then leave it at room temperature. They can last up to three days.
Amount Per Serving: CALORIES: 443 | TOTAL FAT: 24g | SATURATED FAT: 2.9g | TRANS FAT: 0g | UNSATURATED FAT: 0.5g | CHOLESTEROL: 46.3mg | SODIUM: 501.2mg | CARBOHYDRATES: 58.3g | FIBER: 3.4g | SUGAR: 41.1g | PROTEIN: 5.8g