INGREDIENTS
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3/4 cup plus 1/3 cup (6 ounces) Sucanat
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6 ounces bittersweet chocolate, chopped
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2/3 cup (2 ounces) Dutch-processed cocoa powder
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1 1/2 cups hot brewed coffee
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1 1/2 cups (8 1/4 ounces) bread flour
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon baking powder
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3/4 cup vegetable oil
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4 large eggs
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4 teaspoons distilled white vinegar
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2 teaspoons vanilla extract
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1 recipe Creamy Chocolate Frosting