internet i heard you liked to hear me talk about cakes!!?ok
As this is super tasty, nobody in this house cried about having to eat it for a couple days. But it is unfortunately not well-suited to cupcakes. The tops don't dome and they want to stick to the papers a little.
Surprisingly chocolatey considering how little cocoa the recipe calls for. I think using ghiharaahadelli makes a huge difference (I will use that forever, ever since I looked in the can of it and then looked in the can of kroger-brand and saw which one looked like a delicious and which one was gray dust).
this would be good with vanilla ice cream or whipped cream. if frosted, the frosting would ideally be as plain as possible, because this cake is very sweet & rich.
1 c all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c cold water
1/2 tsp vanilla
1/4 c oil (canola or safflower)
1 c white sugar
1 egg
1/4 c baking cocoa (measured, then sifted)
lightly combine flour, b powder, b soda, salt.
combine water & vanilla.
this will make one 8- or 9-inch cake, or 12 cupcakes. grease and flour pans or use paper cupcake liners.
preheat to 350
mix oil, sugar, and eggs until smooth & uniform. add cocoa, mix. add 1/3 the dry stuff, add 1/3 of the water/vanilla, mix just until smooth (about 20 seconds, do not overmix). Continue until it's all in there.
batter will be quite thin. pour it in pans. bake at 350. 30-35 min for a cake, 20-25 for cupcakes. when done the tops may still be slightly shiny, use toothpick to test.
if you are up for extreem chocolate action you can let this sit in the pan on a wire rack for about 20 min, then dump chocolate fudge frosting over it while still warm, tilting the pan so the frosting covers it evenly. otherwise, let rest 10-20 min in the pan on wire rack, then take out of pan, let continue cooling on rack. then eat it unto your face
