Chocolate Cake (with Coffee, Milk)

Notes

• Grease and flour bottoms and sides.
• Buttermilk version rises better.
• Most recent attempt resulted in a heavily-collapsed center, needs troubleshooting.

Yield

• 9” x 13” cake.
• 2x 9” rounds.
• 2x 8” rounds: 33 minutes at 325 °F (don’t try 3x rounds, the rise is poor).
• 4x 6” rounds.
• 2x 9” squares: use 1.5x batter, bake for 35-40 minutes at 325 °F.
• 24 cupcakes.
• 96 miniature cupcakes.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3⁄4 cup (75 g) unsweetened, unprocessed cocoa powder (non-alkalized, non-Dutched)
• 2 cups (400 g) sugar
• 1 cup (240 mL) vegetable oil
• 1 cup (240 mL) hot coffee
• 1 cup (240 mL) milk
• 2 large eggs
• 1 teaspoon vanilla

Steps

1. Preheat oven to 325°F.
2. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
3. Pour into a 9” x 13” greased and floured pan or two 9” round pans (greased and floured, bottoms and sides). Bake 9” x 13” pan for about 45 minutes or 9” pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.

Source

http://www.food.com/recipe/the-only-chocolate-cake-recipe-youll-ever-need-devils-food-26370