Happy Chinese New Year! I guess I should really post a Chinese food recipe in honor of that. But I don't cook Chinese food at home. If I'm going to eat Chinese food, we go to a restaurant. Why would I make feeble attempts at it when the good stuff is 10 steps outside my gate? I really do want to figure out how to cook some good stuff so I can help out those of you that don't live in China, but I'm just not there yet! So instead, I'm going to celebrate Adiel's Birthday Week!! My baby is turning 1 on Wednesday! So let's talk cake! This recipe is actually already on this blog in the form of a Grasshopper Cake. But I've messed around with the proportions and such for just a regular amount for a 9x13 pan. It makes a great chocolate cake for dumping out of the pan and decorating. It doesn't have too much of a crumb that comes off and gets in the icing--especially if you line your pan with waxed paper or parchment. Oh, and even my coffee-hating husband doesn't taste the coffee in this, so don't worry! It just gives it this amazing, moist richness! So yummy! He actually commented this week that this cake is the best one I make. This recipe comes out of a cookbook from The Grit Restaurant in Athens, GA.
Dark Chocolate Cake
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 1/3 tsp salt
1 cup vegetable oil
4 tsp vanilla extract
2 cups strong brewed coffee
2 Tbs cider vinegar (or white)
Grease and flour 2 (9-inch) round cake pans or a 9x13 pan. Then line with parchment or waxed paper if you want it to dump out easily for decorating. Sift together dry ingredients in a large bowl. Add oil and vanilla. Beat on a low speed until combined. Gradually add in coffee (I do it hot, immediately after brewing it). Once combined, add in vinegar and mix just until combined. Place batter in prepared pan(s). Bake at 350F (180C) for 20-25 minutes or just until a knife or toothpick comes out clean. Remove from oven and cool 15-20 minutes. Then remove from pans and cool completely if you plan to ice it. Or just ice in the pan if you did a sheet cake. Anything works!
Dark Chocolate Cake
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 1/3 tsp salt
1 cup vegetable oil
4 tsp vanilla extract
2 cups strong brewed coffee
2 Tbs cider vinegar (or white)
Grease and flour 2 (9-inch) round cake pans or a 9x13 pan. Then line with parchment or waxed paper if you want it to dump out easily for decorating. Sift together dry ingredients in a large bowl. Add oil and vanilla. Beat on a low speed until combined. Gradually add in coffee (I do it hot, immediately after brewing it). Once combined, add in vinegar and mix just until combined. Place batter in prepared pan(s). Bake at 350F (180C) for 20-25 minutes or just until a knife or toothpick comes out clean. Remove from oven and cool 15-20 minutes. Then remove from pans and cool completely if you plan to ice it. Or just ice in the pan if you did a sheet cake. Anything works!
Thanks for not posting Chinese food. That chocolate cake looks good enough to block out the obnoxious unending sound of fireworks. I will have to try it tonight. Thanks.
ReplyDeleteHi SB, what temperature do you cook the cake at?
ReplyDeleteThanks for catching that Helen! Whoops! I'll fix the post. You bake at 350F (180C).
ReplyDelete