Prep 10 mins
Cook 35 mins
This is the most richest and easiest chocolate cake, it is so moist you just might be tempted to skip the frosting! I have left the cinnamon as optional if you are a lover of cinnamon then add it in --- make certain to generously grease your baking pan, for greasing pan see my Pan Release, Professional Pan Coating (Better Than Pam Spray!) --- for frosting see my Kittencal's Chocolate Frosting/Icing
- 2 cups flour
- 2 1⁄4 cups sugar
- 3⁄4 cup unsweetened cocoa powder (must be sifted after measuring to remove any small lumps)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon (optional, can increase amount)
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup brewed coffee, cooled (must be very strong)
- 1 cup half-and-half cream (or use milk)
- 1⁄2 cup vegetable oil
- 2 teaspoons white vinegar
- Set oven to 350 degrees F.
- Generously grease a 13 x 9-inch baking dish (make certain you pan is well greased).
- In a large mixing bowl combine the flour with sugar, sifted cocoa powder, baking soda, baking powder, salt and cinnamon (if using).
- Add in eggs, cooled coffee, vanilla, half and half cream (or milk) oil and vinegar; mix until on medium speed of an electric mixer until blended and smooth (the batter will be thin).
- Pour into prepared baking pan.
- Bake for about 35-40 minutes or until cake tests done.
- Cool completely before frosting.
WOW! This cake was over the top DELICIOUS!!!! Making it was quite an interesting experience though: I followed all of the ingredients to a T, except for exchanging the white vinegar for apple-cider vinegar (with no noticeable difference) and increasing the vanilla by one tsp. The dry ingredients were super lumpy, so I had to sift them all together (mostly due to the brown sugar that I used I think) before adding the wet ingredients. Then, because I wanted a round layer cake, I poured the batter into two 9" round cake pans, expecting to see a beautiful cake in about 30 minutes. I noticed that they were quite full but brushed that aside. But, alas, I opened the oven door about fifteen or twenty minutes into the baking to smell that usually delicious chocolate cake smell and...YUCK! It smelled like burnt barbecue! The cakes were overflowing, causing them to drip and burn onto the bottom of the oven! I hadn't thought the batter would overflow the pans, but they did! I ended up cooking one pan for about 8 minutes longer and the other for about five minutes. Although they tasted so yummy, I recommend if using 8 or 9" rounds to place them on a baking sheet while baking and also make one or two cupcakes, otherwise be prepared for a big burnt mess in your oven and a house that smells like burning barbecue!
Horrible, over-flowed the pan and unfortunately the taste didn't make up for the mess. Also, the cinnamon tasted out of place.
Very rich and dark, almost bitter due to the darkness, I like dark chocolate though. A great recipe and makes a HUGE cake, a small slice goes a long way! A sweet icing is needed to balance out the taste. thanks for posting.