This is my guarantee: If you follow this recipe exactly, it will yield the richest, most moist and chocolatey cake you have ever tried. Adapted from a recipe at
AllRecipes.com, but the changes I made make
all the difference.
Save 1 c. of your morning strong-brewed coffee for this recipe, or brew some in advance and cool it off.
1 c. milk
1 Tbsp. vinegar
Combine vinegar with milk to curdle.
1 3/4 c. flour
2 c. white sugar
1 c. sifted cocoa powder
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 c. vegetable oil
1 c. cold strong brewed coffee
1 tsp. vanilla
Preheat oven to 350 F. Grease and flour 2 x 8-inch round cake pans. Alternatively, grease and line bottoms of pans with parchment. Sift dry ingredients together in one bowl. Whisk eggs and oil together in a large bowl, and whisk in vanilla and coffee. Stir in soured milk. Gradually beat in dry ingredients, until
just incorporated. Bake for 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
This will easily make 24 cupcakes as well - bake for about 12 - 15 minutes.
Pump this recipe up to a
Black Forest Cake:
In advance, soak halved and pitted, fresh, sweet black cherries (appx. 30 or 40 berries) in some cherry brandy - overnight is best. When cake is cooled, whip up a carton of whipping cream with sugar and vanilla added (to taste). Drain cherries and spread them generously between your two cake layers. Frost the cake with whipped cream, using a spatula or a piping bag, and decorate with more soaked and fresh cherries.
For those of you who are lactose-intolerant, or who would like to reduce the fat, use Cool Whip or Cool Whip Light instead of whipped cream.
