Choclate Cake | Vinegret

Choclate Cake | Vinegret

vinegret.org

Vinegret

View full recipe on vinegret.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vinegret.org.

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Ingredients

  • All-Purpose Flour: The structure of the cake. Use all-purpose flour– cake flour is too light.
  • Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If desired, see dutch-process vs natural cocoa powder for more information.
  • Baking Soda & Baking Powder: Use both baking soda and baking powder for lift.
  • Salt: Salt balances the flavor.
  • Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee.
  • Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for moisture.
  • Vanilla Extract: Vanilla extract adds flavor.
  • Hot Coffee or Hot Water: Hot liquid encourages the cocoa powder to bloom and dissolve. If you don’t drink coffee, you can use hot water. For deeper flavor, though, use coffee.

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