Devilishly Moist Chocolate Cake
- 1 1/3 cups all-purpose flour
- 3/4 cup natural cocoa powder (not Dutch processed)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cups sugar
- 1/3 cup safflower oil
- 2 large eggs
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Position oven rack in the center of the oven; preheat oven to 325u0b0; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
- Add the sugar, and using the paddle attachment, mix at low speed until blended.
- Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
- In a small bowl, whisk together the eggs until blended.
- Whisk in the milk and vanilla extract until blended.
- With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
- Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
- Pour batter into cake pan.
- Bake for 45-55 minutes, until a pick comes out clean.
- Cool in the pan on a wire rack for 20 minutes.
- Invert cake onto the wire rack and cool completely.
- Frost as desired.
flour, natural cocoa, baking powder, baking soda, salt, sugar, safflower oil, eggs, milk, vanilla, boiling water
Taken from www.food.com/recipe/devilishly-moist-chocolate-cake-269234 (may not work)