Chocolate Cake from Scratch

Name: Chocolate Cake from Scratch
Ingredients: I use the reverse creaming method with this recipe; 2 cups (400g) granulated sugar; 2 3/4 cup (322g) all-purpose flour; 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift); 2 teaspoons ((10g) baking soda; 1/2 teaspoon (2g) baking powder; 1/2 teaspoon (2g) salt; 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes; 1/4 cup (54g) vegetable oil; 4 large eggs at room temperature; 1cup (220g) milk; 1 teaspoon (4g) vanilla extract; 1 cup (220) hot coffee, it can be instant or brewed

"This moist Chocolate Cake from Scratch is so moist and decadent! If you love chocolate, you need this cake recipe!..."

INGREDIENTS

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I use the reverse creaming method with this recipe

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2 cups (400g) granulated sugar

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2 3/4 cup (322g) all-purpose flour

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1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)

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2 teaspoons ((10g) baking soda

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1/2 teaspoon (2g) baking powder

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1/2 teaspoon (2g) salt

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1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes

•

1/4 cup (54g) vegetable oil

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4 large eggs at room temperature

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1cup (220g) milk

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1 teaspoon (4g) vanilla extract

•

1 cup (220) hot coffee, it can be instant or brewed

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