Hey bloggers
So today I made chocolate cake and it tasted delicious and I would differently recemend it for people who love chocolate cake here is a picture.
Here is the recipe
- All-purpose Flour. The base of the cake. All-purpose flour is fine, but for an even softer cake, use cake flour instead.
- Sugar. The cake sweetener. Granulated sugar, raw sugar, or coconut sugar all work. You can adjust the amount to suit your taste, but do not go below 3/4 cup as it will make the cake dry.
- Baking Soda. The leavening agent. To make sure it’s still potent, test it by adding vinegar in a bowl. It should fizz upon contact.
- Unsweetened Cocoa Powder. It’s what makes the cake super chocolaty! Use natural cocoa powder for a lighter cake, dutch-processed for a darker one.
- Vegetable Oil. Adding oil makes any cake seriously rich and moist.
- Distilled White Vinegar. It reacts with the baking soda, causing the cake to rise. Apple cider vinegar works, too.
- Water. Cake recipes need a form of liquid to saturate the dry ingredients. Most recipes will call for milk, but since milk was scarce during the Great Depression, water is used instead
Then cook it for 40 minutes
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