Chocolate Cake

Chocolate Cake

By Gloria Kobrin Published: December 17, 2013

• Cuisine: American
• Course: Dessert
• Skill Level: Easy

• Yield:

• Two 10 inch layers (12-16 Servings)

• Cook time:

• 55 mins

Ingredients

• 1 3/4 Cup Flour
• 2 Cups Sugar
• 3/4 Cup Unsweetened Cocoa
• 1 1/2 Teaspoons Baking Soda
• 1 1/2 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 2 Large Eggs
• 1 Cup Water Room Temperature
• 1/2 Cup Vegetable Oil
• 2 Teaspoons Vanilla
• 1 Cup Boiling Water
• Non-dairy Baking Spray

Equipment

• 2 10-Inch Round Cake Pans
• Wax/Parchment Paper
• Electric Mixer
• Cooling Rack

Directions

1. Cut two 10” circles of waxed paper. Spray bottom of pans lightly and place one waxed paper circle in each. Spray top of paper and sides of pan lightly.
   
2. Preheat oven to: 350° F.
   
3. Pour all dry ingredients into mixing bowl. Mix on slow speed for one minute. Make a well in the center and add water (room temperature), vanilla, eggs and oil. Mix on medium speed for two minutes. Change to slow speed and add boiling water. Beat for one minute, then take spatula and scrape batter down the sides into the bowl. Be sure to scrape spatula down to the very bottom of the mixing bowl so that all the batter is completely blended. Beat on medium speed one minute more.
   
4. Divide batter evenly between both cake pans.* Place pans in oven – one on the bottom and one on the middle shelf. After 15 minutes, reverse the pans and bake 10-15 minutes more. Layers should be coming away from the sides of the pans when done. Test with a toothpick or cake tester to be sure. Only some moist crumbs should adhere to the tester. Place finished layers on cake racks and cool 10 minutes; then invert racks over layers and gently shake them out. Carefully peel waxed paper from bottom of layers. Cool completely before icing. These layers may be wrapped and frozen for later use if desired.
   
5. * Note: Weighing the cake pans filled with batter helps ensure the layers will be the same size.