This is a wonderful and simple recipe for chocolate cake or cupcakes. For a vanilla version see here.
Adapted from King Arthur
For the cake/cupcakes
- 1.5 cups (177g) all-purpose flour
- 1 cup (198g) sugar
- 1/4 cup (21g) cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder, optional
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon (14g) vinegar, cider or white
- 1/3 cup (67g) vegetable oil
- 1 cup (227g) cold water or milk
For the Icing
- 1 1/2 cups (255g) semisweet chocolate chips
- 1/2 cup (113g) half-and-half
The recipe calls for icing, but I prefer buttercream frosting (pictured above). The recipe can be found here.
For the cake
- Preheat your oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. For cupcakes grease a 12 cup muffin pan or use muffin liners.
- Whisk the vanilla, vinegar, vegetable oil, water (or milk), and sugar in a large bowl.
- Place a sieve over the bowl and add the dry ingredients. Sift into the bowl and whisk until combined.
- Pour the batter into the prepared cake or muffin pan. For cupcakes use a scan’t 1/4 cup batter for each cup.
- Bake the cupcakes for 17-20 minutes and the cake for 30-35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
FOR THE ICING Heat the chocolate chips with the half-and-half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half-and-half.