Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 Cup plus 2 tablespoons sugar (reduce by 2 tbsp for a slightly less-sweet cake)
- 6 tablespoons unsweetened non-alkalized cocoa
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients:
- 1 cup cold water
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
Directions:
- Preheat the oven to 350˚ F. Prepare an 8×8 inch pan or circular pan by greasing and placing parchment paper on the bottom. This will help with the release later on.
- Sift together dry ingredients into a large bowl
- Combine the wet ingredients and add them to the bowl with the dry ingredients
- Stir until smooth and scrape the batter into the pan and spread evenly
- Allow the cake to bake approximately 25 to 30 minutes, so that when a toothpick is inserted into the center, it comes out clean
- Allow to cool for at least 10 minutes before attempting to remove the cake from its pan
Although this cake is fantastic by itself- for decoration, you can add powdered sugar to the top. For added flavor/kick, pair with a raspberry reduction, dulce de leche, or a chocolate sauce. If you would like to turn this batter into cupcakes, or would simply like to ice your cake, the icing I recommend making is as follows:
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Ingredients:
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Directions:
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