LBD Chocolate Cake
An Everyday Cake With Attitude
½ cup unsweetened cocoa powder
1 heaping Tbs instant espresso powder
1 cup boiling water
1¼ cups all-purpose flour
1 cup dark brown sugar
1 tsp baking soda
½ tsp salt
⅓ cup oil (I prefer light olive oil, but any oil with a light taste will be fine)
1 Tbs vinegar (balsamic preferably, but any will work)
1 tsp vanilla
- Preheat oven to 350 degrees F.
- Grease an 8 × 8 inch baking pan, or a 9-inch round cake pan.
- Combine cocoa and coffee powder in heat-proof bowl. Add 1 cup boiling water and stir.
- Cool to room temperature (HINT: speed this process by placing bowl in refrigerator or freezer).
- Combine flour, brown sugar, soda, and salt together, stirring well to thoroughly combine and remove lumps.
- When cocoa mixture has cooled to lukewarm, add to dry ingredients and mix until combined.
- Combine olive oil, vinegar, and vanilla together and add all at once to batter, stirring to combine.
- Working quickly, pour batter into oiled baking pan and place on middle rack of oven.
- Bake for 35 – 40 minutes, or until wooden toothpick comes out clean.
- Allow to cool to room temperature before slicing.
Cake can be glazed or iced, decorated with a dusting of powdered sugar or a dollop of whipped cream, or served plain paired with good vanilla ice cream (one of the best choices, if you ask me).
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