This recipe results in a rich, moist and deeply chocolate cake. Eat either sprinkled with powder sugar or frost layers in vanilla flavored frosting with a cherry filling between layers.
This recipe results in a rich, moist and deeply chocolate cake. Eat either sprinkled with powder sugar or frost layers in vanilla flavored frosting with a cherry filling between layers.
1/3 cup
Unsalted Butter
or Margarine or Shortening
1/4 cup
Vegetable Oil
1
Egg
(large)
1 tsp
Vanilla Extract
1 cup
Coffee
warm
1 tsp
Cider Vinegar
Instructions
Preheat oven to 350°F. Grease two 9-inch round cake pans, 11x7-inch nonstick pan, or 9-inch spring form pan. Set aside.
Place all dry ingredients in the bowl of a stand mixer. Mix dry ingredients by hand until well incorporated. Using paddle on low, add butter, oil, egg and vanilla. Mix until batter has a crumble texture.
Slowly add coffee and vinegar. Once incorporated, turn mixer on medium and beat for 2 minutes.
Transfer batter to pan(s) and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Baking times will vary based on size and type of pan. Do not under bake.
