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Teen Chocolate Cake
Jacob Runyon
4th place winner in the 2010 Logan County Cake Classic
2 c. flour
¾ c. cocoa
2 tsp. instant coffee
1 ½ tsp. baking soda
½ tsp. salt
12 T. (1 ½ sticks) unsalted butter, softened
1 ¾ c. sugar
4 large eggs, at room temperature
2 tsp. vanilla extract
1 ½ c. milk
Adjust oven rack to middle position in oven and heat oven to
350⁰F. Lightly coat pans with vegetable oil spray, then line the
bottoms with parchment paper, and then coat sides with flour.
Sift the dry ingredients together in a large bowl, set aside.
Beat the butter and sugar together on medium speed until light
and fluffy, 3- minutes. Beat eggs in, one at a time, until
incorporated, scraping bowl and beaters when needed. Beat in the
vanilla. Reduce speed to low and beat in 1/3 of flour mixture.
Beat in half of the milk. Repeat with flour mixture and
remaining milk, then the rest of the flour mixture.
Give batter a final stir with a rubber spatula, scraping the
bottom of the bowl. Pour the batter into the prepared pans. Bake
20 to 25 minutes or until wooden pick comes out with a few
crumbs on it. |
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