Moist Chocolate Cake

by Lhen De Castro Tercias

Bake and Cook PH

Dry Ingredients
2 cups all purpose flour
¾ cup Cocoa powder
½ tsp fine salt
½ tbsp baking powder
½ tbsp baking soda
1½ cups white sugar
1 cup dark brown sugar

Wet Ingredients
2 large whole eggs
½ cup vegetable oil
¼ cup melted butter
½tbsp coffee powder dissolve in 1 cup hot water
1 cup fresh/evap milk with ½tbsp vinegar
½ tbsp vanilla extract

Instructions
Preheat oven to 160 degrees. Grease two 8-inch baking pans (or line with parchment paper
circles) and set aside.

1. In the large bowl, stir together flour, white and brown sugar, cocoa, baking soda, baking
powder and salt.

2. In a separate bowl add eggs, beat the eggs then add oil, melted butter, buttermilk and vanilla
extract, then whisk until smooth.

3. Pour the Wet Mixture to Dry Mixture, whisk until combined.

Stir in hot coffee with a rubber spatula. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes,
until toothpick inserted in center comes out clean with just a few moist crumbs attached.

yields
5 cups batter
8x2 round cake
20 to 24 pcs. 3 oz cupcakes

Exclusive for BACPH Group use only