Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings
This was by far one of the best cakes I have ever tried in a very long time! Every bite is just too perfect! Enjoy the awesome texture of this cake. Oh, man, you are so in for a treat! Have a great day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 c (250 mL) milk
1 tablespoon (20 mL) white vinegar
¾ c (190 mL) canola oil
2 large Eggs
1 c (220 g) brown sugar, packed
½ c (120 g) caster sugar
1 c (150 g) plain flour / all-purpose flour
¾ c (75 g) unsweetened cocoa powder
1 tablespoon (16 g) baking powder
1 (6 g) tsp salt
½ c (125 mL) boiling coffee or water
Directions:
Prepare the oven and preheat to 320 degrees F or 160 degrees C.
Apply cooking spray and line with baking paper an 8-inch round cake tin.
Add milk and vinegar into a large mixing bowl. Whisk until well mixed. Let it rest for 5 minutes or until the texture becomes thick.
Add the eggs, oil, caster sugar, and brown sugar. Whisk until well combined.
Add the cocoa powder, baking powder, flour, and salt. Whisk until well mixed.
Add the boiling coffee and stir until well blended.
Transfer the mixture into the prepared round tin and spread it evenly.
Place it inside the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle.
Turn off the oven and let the cake sit inside for about 45 minutes.
Remove from the oven and let cool at room temperature for at least 20 minutes.
Serve warm and enjoy!
Notes:
Place any leftovers in an airtight container, then place it inside at room temperature. They can last up to 3 days.
Nutrition Facts:
Amount Per Serving: CALORIES: 443 | TOTAL FAT: 24g | SATURATED FAT: 2.9g | TRANS FAT: 0g | UNSATURATED FAT: 0.5g | CHOLESTEROL: 46.3mg | SODIUM: 501.2mg | CARBOHYDRATES: 58.3g | FIBER: 3.4g | SUGAR: 41.1g | PROTEIN: 5.8g
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