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Chocolate cake

  • 200 g White Sugar
  • 1 t Vanilla Extract
  • 1 T White Vinegar
  • 65 g Vegetable Oil
  • 240 g Cold Water
  • 180 g White Wheat Flour (~11%), sifted
  • 21 g Unsweetened Cocoa
  • 1/2 t Medium-Grain Salt
  • 1/2 t Espresso Powder (optional)
  • 1 t Baking Soda
  • 360 g American Buttercream
  1. Preheat oven to 175ºC (350ºF). Grease an 8-inch square cake pan.
  2. Combine wet mix. Whisk sugar, vanilla, vinegar, oil, and water until combined.
  3. Combine dry mix. Stir together flour, cocoa, baking soda, espresso powder, and salt.
  4. Mix batter. Stir wet mix into dry until just combined. Transfer batter to cake pan.
  5. Bake 25-35 minutes at 175ºC until set.
  6. Cool 5 to 10 minutes.
  7. Spread with frosting, and serve.

  1. Sands, Brinna. "King Arthur's Original Cake Pan Cake." King Arthur Baking. 10 March 2015. ↩