One of the reasons for this cake’s soft and tender texture is that the fat is in liquid form (flavorless oil). The added benefit of using oil, instead of butter, is that it keeps the cake soft even when refrigerated. As far as the type of oil to use, good choices are vegetable, canola, corn, safflower, or even a light olive oil. This cake tastes better when you eat it a day after it was baked.
448 grams granulated white sugar
274 grams all-purpose flour
83 grams unsweetened cocoa powder
6 grams baking powder
6 grams baking soda
2 grams salt
111grams eggs (approximately 2 large eggs)
268 ml warm water or coffee
268 ml milk
134 ml vegetable oil
6 grams pure vanilla extract
- Preheat your oven to 180 degrees C and place oven rack in the center of the oven.
- Butter two – 9 inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper or sprinkle some all-purpose flour to cover the buttered areas of the pans if you do not have parchment paper.
- In a large bowl whisk together the sugar, flour, cocoa powder,baking powder, baking soda, and salt.
- In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract.
- Then add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be very thin.)
- Evenly divide the batter between the two pans and bake for about 27 – 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.
- Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.