Moist Chocolate Cake

Name: Moist Chocolate Cake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters baking cocoa; 1 teaspoon baking powder; 2 teaspoons baking soda; 118 milliliters butter, softened; 237 milliliters canola oil; 237 milliliters brewed coffee; 2 eggs; 5 Tbsps all-purpose flour; 237 milliliters milk; 1 teaspoon salt; 118 milliliters shortening; 237 milliliters sugar; 1 teaspoon vanilla extract

Moist Chocolate Cake is a dessert that serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 288 calories, 3g of protein, and 22g of fat. If you have coffee, baking powder, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. Moist Chocolate Cake, Moist Chocolate Cake, and Moist Chocolate Cake are very similar to this recipe.

Instructions

Sift together dry ingredients in a bowl.

Equipment you will use

Bowl

Add oil, coffee and milk; mix at medium speed for 1 minute.

Ingredients you will need

Coffee

Milk

Cooking Oil

Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.)

Ingredients you will need

Vanilla

Egg

Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).

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Baking Pan

Muffin Liners

Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks.

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Oven

Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick. Cover and refrigerate.

Ingredients you will need

All Purpose Flour

Icing

Milk

Equipment you will use

Sauce Pan

In a bowl, beat butter, shortening, sugar and vanilla until creamy.

Ingredients you will need

Shortening

Vanilla

Butter

Sugar

Equipment you will use

Bowl

Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.

Ingredients you will need

All Purpose Flour

Milk

Equipment

Ingredients

Servings:

177milliliters

baking cocoa 1teaspoon

baking powder 2teaspoons

baking soda 118milliliters

butter, softened 237milliliters

canola oil 237milliliters

brewed coffee 2

eggs 5Tbsps

all-purpose flour 237milliliters

milk 1teaspoon

salt 118milliliters

shortening 237milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "