Ingredients
The following ingredients have 4 Servings
- 1¾ cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (90g) cocoa powder
- 1½ teaspoons (7g) baking powder
- 1½ teaspoons (7g) baking soda
- 1 teaspoon (5g) kosher salt
- 1 cup (227mL) whole milk, (room temperature)
- 2 large eggs, (room temperature)
- ½ cup (119mL) vegetable oil
- 2 teaspoons (30mL) McCormick® vanilla extract
- 1 cup (227mL) coffee, (warm)
Instruction
- Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Store in an airtight container in a cool dry place for up to 3 months until ready to use.
- When ready to bake:
- Preheat oven to 350°F. Prepare two 8-inch round cake pans.
- Whisk milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.
- Add the dry mix and whisk until just barely combined and smooth, about 50 strokes. (do not over mix)
- Divide between the prepared cake pans.
- Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely.
