Unbelievable Chocolate Cake
Unbelievable Chocolate Cake is a lacto ovo vegetarian dessert. This recipe serves 30. One serving contains 153 calories, 2g of protein, and 5g of fat. For 16 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A few people made this recipe, and 37 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Mels Kitchen Café. A mixture of unsweetened cocoa powder, baking powder, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 25%, this dish is rather bad. Try Grandma Norn's Unbelievable Blackberry Cake, Unbelievable Caramel Pie, and Unbelievable Spinach Calzones for similar recipes.
Servings: 30
Ingredients:
2 ½ cups all purpose flour
1 ¼ teaspoons baking powder
2 ½ teaspoons baking soda
1 ¼ cups buttermilk
2 large eggs plus 1 large egg yolk
1 ¼ teaspoons salt
2 ½ cups sugar
1 ¼ cups unsweetened cocoa powder
1 ½ teaspoons pure vanilla extract
½ cup plus 2 tablespoons vegetable oil
1 ¼ cups warm water
Equipment:
sieve
wax paper
bowl
oven
frying pan
stand mixer
toothpicks
baking paper
wire rack
knife
serrated knife
Cooking instruction summary:
Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven. Prepare your cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan. Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again. Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes). Set the pans aside.Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired (I highly recommend this life-changing frosting).
Step by step:
1. Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven. Prepare your cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan. Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again. Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes). Set the pans aside.Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl.
2. Add the eggs, yolk, warm water, buttermilk, oil and vanilla.
3. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.Divide the batter evenly between the prepared pans.
4. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake!
5. Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes.
6. Let them cool completely, top sides ups, on a wire rack.Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired (I highly recommend this life-changing frosting).
Nutrition Information:
covered percent of daily need
