I’ve always avoided chocolate on my baking recipe. Chocolate is too sweet and fattening. Not that fruit-type of cakes are not but still chocolate evokes weight gain. But my aunt has told me to bake a chocolate cake for her co-worker who was the bearer of my Nintendo DS gifts. My aunt works at this computer company and the company has lots of computer stuffs that are free and not for sale. I’ve told her to amass me some games and accessories for my DS console. So she did that through her coworker and she told me as a payment I bake her co-worker a chocolate cake.

Chocolate Cake

Yields: 9×13 inch pan

1. Preheat oven to 350 degrees F (175 degrees C). Line with wax paper and flour a 9×13 inch pan.
2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. When the syrup is ready, pierce the cake a few times using a skewer or a long match, and pour the syrup as evenly as possible over the cake. Let the cake become completely cold, remove the paper, and place it on your serving plate.

Chef’s note:

Because I wanted to know how it tasted, I divided some of the batter and placed it in muffin cups. I baked this cupcake for 22 minutes or until toothpick comes out clean. This turned out very very plain chocolate cake. If I don’t know better, it seems that it came from an instant cake mix. The whole cake is chocolate-y and moist – no problem with the flavor at all. But it lacks texture and something gooey inside the cake. So I advise to spice up your cake with chocolate chips thrown into the batter. Or cut the cake in 2 layers and spread a chocolate ganache on the layers. Or add a chocolate frosting on top. I didn’t made any of these because I didn’t want to make it sweeter than it is, which turned out to be not sweet at all. And try a very strong brewed coffee for a richer flavor. Don’t substitute the buttermilk because the buttermilk is the key for a moister cake.

Related posts:

1. So Easy Banana Chocolate Chip Muffins
2. Bunny hop into this Carrot Cake Recipe
3. Dutch Apple Cake recipe