Moist, Rich Chocolate Cake (From Scratch!)
I have made about a million cakes in the last month and a half, and I ended up having to find a from-scratch recipe because I was getting tired of buying cake mixes at 11:30 pm... Or sending Husband out to get them for me! So I needed a good cake recipe (that didn't have eggs, because I seem to never have them in my house... needing another late-night trip to the grocery store).
I found this recipe on cooks.com, which is one of my favorite recipe sites. It's almost all user-submitted—so you get a lot of the same—but it's usually pretty good stuff. I've made this recipe... Counting in my head... for at least 5(!) cakes. It's very very heavy and rich, so if you're doing a stacked or tiered cake (or even just a layered cake) or if you have a rich icing, I would suggest using a box of a different scratch recipe. I'm going to be experimenting in the next few weeks to find a lighter cake to use for Husband's birthday, so I'll post that one when I find it.
- 1 1/2 cups of all purpose flour
- 3 tablespoons of cocoa powder
- 1 teaspoon baking soda
- 1 cup white or brown sugar
- 1/2 teaspoon salt (optional)
- 5 tablespoons canola oil (or any veg. oil, even olive oil) [Don't forget about the oil! I only put 1 T instead of 5 T, and my cake ended up even more dense, and nearly inedible... Husband ended up throwing the cake away! Travesty!]
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
- Preheat oven to 350 degrees.
- Put your flour into mixing bowl, add cocoa, baking soda, sugar and salt and mix well.
- Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
- Pour the water into the bowl, over all of this.
- Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan.
- Bake at 350°F. for about half an hour, test with a fork.
Recipe copied and cleaned up from kph at cooks.com.