Chocolate Blackout Forest Cake
Moist and rich chocolate cake. Check out "war cake or crazy cake" to make this egg and dairy free.
Servings: 8 +
Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk or sour milk*
- -----*To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup.
- 1 cup strong black coffee OR one of the following options:
- -----*2 teaspoons powdered instant coffee plus 1 cup boiling water
- -----*1 tablespoon instant espresso plus 1 cup boiling water
- 1/4 c vegetable oil + 1/4 unsweetened applesauce OR 1/2 c vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 350 degrees and begin boiling just over a cup of water (to make coffee). While the oven is pre-heating prep 2-round cake pans (8" or 9")
- Mix sugar into SIFTED, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
- Add eggs, buttermilk (or soured milk), coffee, oil (or oil/applesauce mixture) and vanilla and beat on medium speed until combined. Batter will be VERY thin.
- Pour batter evenly between the two pans.
- Bake 30 to 35 minutes until a toothpick placed in the center comes out clean.
- Cool for 10 minutes and remove from pans. Cool completely on a wire rack.