Cake Pan Chocolate Cake (King Arthur)

 

This easy, one-layer cake recipe is based on the one from King Arthur Baking. The recipe was named Best Recipe from King Arthur in 2014.

NOTES

This cake is dairy-free.

I reduced the sugar by about 1/4 cup, which is reflected below.

I use Double Dutch Dark Cocoa from King Arthur and omit the espresso powder.

The original recipe calls for either an 8" round cake pan or a 9" round cake pan, at least 2" deep. You can also use an 9" square pan.

A half-recipe seems to make a decent 6" round cake.

Icing options include whipped ganache or Swiss buttercream.

INGREDIENTS

1-1/2 cups (180g) all-purpose flour
3/4 cup (198g) sugar
1/4 cup (21g) unsweetened Dutch-process cocoa
1/2 tsp salt
(optional) 1/2 tsp espresso powder
1 tsp baking soda
1 tsp vanilla extract
1 Tbl (14g) white vinegar or cider vinegar
1/3 cup (67g) vegetable oil
1 cup (227g) cold water

PREPARATION

1. For easy removal of the cake, grease the pan, line the bottom with parchment paper, and grease the parchment paper as well.

2. Preheat your oven to 350°F.

3. Whisk the dry ingredients together in a medium-sized bowl. 

4. In a small bowl, whisk the vanilla, vinegar, vegetable oil, and water. 

5. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined, and then pour the batter into the prepared pan.

6. Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it. 

7. Serve the cake right from the pan while still warm (not hot), or cool for 10-15 mins in the pan before putting it on a cooling rack.

8. When fully cool to the touch, about 2 hours, ice the cake either with whipped ganache or Swiss butter cream.