#foodie-all – by Ellen Britt.
Yesterday my daughter asked if I would bake a chocolate cake. Of course I obliged because, hey, who doesn’t love chocolate cake? And a slice of cake makes everything better of course.
Cake is so much better when it’s baked from scratch. I understand the temptation of using a mix but this one bowl chocolate cake uses simple ingredients and it’s so easy.
Here’s what to do:
Preheat your oven to 350 degrees F.
Spray two 9-inch cake pans with baking spray (I like Publix olive oil spray)
Set up your mise en place with all of your ingredients.
Mix your dry ingredients into one large bowl – 2 cups all purpose flour, 2 cups cane sugar, ¾ cup unsweetened cocoa powder, 1 and ½ teaspoons baking soda, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon instant coffee crystals. Sift everything if there are any lumps.
Mix your wet ingredients into another medium bowl: 2 large eggs, ½ cup olive oil (no the cake won’t taste like olive oil), 2 teaspoons vanilla extract, 1 cup oat milk (or dairy milk)
Get one cup of hot water ready. I like to put the water in a large Pyrex measuring cup and microwave it for two minutes. Careful not to burn your fingers when you are getting it out of the microwave!
Then pour the wet ingredients (except for the boiling water) into the dry ingredients and mix well. The batter will be very thick at this point.
Once mixed, then pour your hot water into the mix in three parts, mixing the water in thoroughly each time before adding more. Stir until silky smooth.
Divide the batter between your two cake pans and bake in a 350 degree oven for 30 to 35 minutes or until a toothpick inserted into the middle of each layer comes out clean.
Allow the layers to cool till the pans are easily handled. Then turn them out on plates until you are ready to frost.
I’ll give you an easy frosting recipe in tomorrow’s Hometown Foodie column. Let’s eat y’all…!