Ingredients

The following ingredients have 24 Servings
  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (60g) unsweetened cocoa powder (Note 1)
  • 1 teaspoon baking soda
  • 1 teaspoon instant espresso powder (Note 2)
  • ½ teaspoon salt
  • 1 cup + 2 tablespoons (280ml) milk (at room temperature Note 3)
  • 2 large eggs (at room temperature)
  • ¼ cup (60ml) vegetable oil
  • 4 tablespoons (56g) unsalted butter (melted)
  • 1 teaspoon white vinegar (or apple cider vinegar)

Instruction

  • Line two 7-inch cake pans with a parchment paper and spray with cooking spray.
  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl with paddle attachment, combine flour, sugar, cocoa powder, baking soda and salt. Mix on low speed for 30 seconds, or until everything is well combined.
  • Add milk, eggs, oil and butter. Mix the batter just until smooth, about 15 seconds.
  • Stir in vinegar and mix for another 10 seconds.
  • Divide the batter into the prepared baking pans. Bake for 35 minutes, or until inserted toothpick comes out clean.
  • Let cakes cool completely in the pans set on wire rack. Then carefully run a knife around the edges and invert.
  • Wrap each cake in a plastic wrap and refrigerate until ready to use, preferably overnight and up to 2 days. Chilled cakes are sturdier and slice much easier, but you can definitely frost the cake as soon as they cooled completely.