Chocolate cake is made with chocolate. It can also be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.
Turned out beautiful! I’m a beginner and was a bit nervous. Didn’t have instant coffee and didn’t put anything instead. One of the reasons my cakes turned out bad in the past was that I was mixing batter for way too long. Once I started mixing ingredients faster, meaning no lingering around no need for an extra thorough mix, there has never been a problem. It might be obvious for someone but I’m an online self taught baker with zero baking knowledge and experience 🙂 this recipe is awesome!
2⁄3 cup cocoa, sifted
2 1⁄4 cups all-purpose flour
2 cups sugar
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
3⁄4 teaspoon salt
1 1⁄2 teaspoons instant coffee granules
1 1⁄2 cups unsweetened orange juice (or use 3/4 cup each juice and water or 1-1/2 cups water)
2 teaspoons vanilla
1 1⁄4 cups canola oil or 1 1⁄4 cups vegetable oil
Set oven to 350 degrees F.
Set rack to second-lowest position.
Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
Cool in pan for about 15-20 minutes before removing.
Frost or glaze if desired when completely cooled.
STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.