May Favorite Chocolate Cake adapted from a recipe I got from Food52.com my favorite recipe site)
This recipe is best in a bundt pan for whatever reason but my adaptation is used for everything from sheet cakes to cupcakes to birthday cakes. It is awesome. Remember baking is a precise genre of cooking. However, baking is affected by so many variables. Things such as oven uniqueness, brand of flour, size and age of eggs and so much more. So, you may have to adjust this recipe like all the recipes I record.
2 cups organic sugar
1 ½ cups all-purpose flour
1 cup cocoa powder, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup evaporated milk
½ cup freshly brewed strong black coffee
½ cup Vitamalt™
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
Preheat oven to 350° F. Use a non-stick pan and lightly grease it for good measure.
Sift together the dry ingredients. Combine all the wet ingredients. Combine and mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Mix well and be careful that the batter is smooth but not overworked.
Bake at 350 for about 30 minutes, but of course you should be able to check if a cake is done with a pick.
Enjoy!
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