Shani's Sweet Art

The Easiest Deep Dark Chocolate Cake Recipe

Deep Dark Chocolate cake that is dense but not heavy and oh so moist! This recipe makes three 8 inch layers. As always with baking, weigh your ingredients for best results.

Coursedessert
Keywordcake, cake recipe

Servings	Prep Time
22servings	10minutes

Cook Time

35 – 45minutes

Servings	Prep Time
22servings	10minutes

Cook Time

35 – 45minutes

Ingredients

Dry Ingredients

375grams all purpose flour
593grams granulated white sugar
135grams unsweetened cocoa powder
3/4teaspoon salt
3teaspoons baking soda
1 +1/2teaspoons baking powder
3Tablespoons espresso powder

Liquid Ingredients

1 + 1/2 cups whole milkroom temp
1 + 1/2 cups waterroom temp
3/4cups canola or vegetable oil
3large eggs
3teaspoons white vinegar
3teaspoons vanilla extract

Instructions

Pre-heat oven to 350°. Grease and flour three 8 inch poundcake pans and put parchment circles bottom pan. For most even baking results use a flower nail in pan.
In large bowl, combine all dry ingredients except espresso powder. Mix well. This can be done in a stand mixer, or by hand.
In separate bowl, combine all wet ingredients and add espresso powder. Mix well by hand
Pour half of wet ingredients into dry ingredients, mix until just incorporated (on low speed in a stand mixer). Add remaining wet ingredients and mis until incorporated and there are no lumps.
Pour evenly into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted into center of cake comes out clean. Let cool for 10 minutes before turning out onto rack.Cool completely before frosting.
For cupcakes: bake at 350° for 18 minutes. Recipe makes 3 dozen cupcakes

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