Preheat oven to 350. Sift the following dry ingredients together: 2 cups flour, 2 cups white sugar, ½ tsp salt, 1 tsp baking powder, 2 tsp baking soda, and 2/3 cup unsweetened cocoa powder. In a separate bowl, whisk together ½ cup vegetable oil, 1 cup milk, 2 eggs, and 1 tsp vanilla extract. Using an electric mixer, gradually fold the dry ingredients into the wet until well mixed. Add 1 cup of hot coffee (here, I used freshly brewed Melitta hazelnut). Mix well (the batter will be thin), then pour into a greased cake pan (here, a bundt). Bake until knife comes out clean (about 35 mins). This recipe is based on Moist Chocolate Cake, a family recipe from my friend Waimar’s mother. (Dec. 2013)
Note: We tried a gluten-free version, using King Arthur’s Flour measure-for-measure GF flour. The baking took an additional 15 mins. The texture was slightly grainy and not as fluffy as the original version. (July 2020)
Cooking Adventures 