- Dessert
- 08/23/2018
- 20
- Ice cream
- Extremely rich chocolate cake
- This recipe made me gain weight so fast...I usually make half batches only. Of course my insistence on eating it with ice cream did not help. SO good, though...
- two 9 inch pans or one 13x9 pan
Full:
2 cups sugar
1 3/4 cups flour
3/4 cups baking cocoa (dutch process or dark cocoa preferably)
1 1/2 ts baking powder
1 1/2 ts baking soda
1 ts salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 ts vanilla extract
3/4 - 1 cup boiling water (see note below)
Half:
3/4 cup + 2 TB flour
1/4 cup + 2 TB sugar
1/2 cup dark cocoa powder
3/4 ts baking powder
3/4 ts baking soda
1/2 ts salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 ts vanilla extract
1/4 cup + 2 TB + 2 1/2 ts ORRRRR around 1/2 cup boiling water
Heat oven to 350degF
Grease and flour two 9 inch round pans or one 13x9 inch pan.
In large mixer bowl, stir together dry ingredients. Start boiling water.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water by hand. (note: change amount based on your local humidity and altitude. Higher up and drier: add more.)
Pour into prepared pan. Fill muffin cups only halfway to 3/4 full.
Bake 30-35 minutes for round 9 inch pans, 35-40 minutes for rectangular pan, 14 minutes for regular muffin tin, 10 minutes for 1 oz (mini) muffin tin, or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire racks.- Adapted from http://www.food.com/recipe/dark-chocolate-cake-2496