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Easy Chocolate Cake

Name: Easy Chocolate Cake
Prep time: 1320 s
Cook time: 2100 s
Total time: 4020 s
Yield: 10
Ingredients: 1 cup Sugars granulated; 1/4 cup Oil grapeseed; 1 teaspoon Vanilla extract; 1/2 teaspoon Salt table; 1/2 cup Beverages coffee brewed breakfast blend; 3/4 cup Wheat flour white all-purpose unenriched; 1/4 cup Cocoa dry powder unsweetened processed with alkali; 1/2 teaspoon Leavening agents baking soda; 125 grams Butter without salt; 1/2 cup Toppings butterscotch or caramel

67'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Dessert

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 10 Portions +

Sugars, granulated

1 cup Sugars, granulated

Oil, grapeseed

1/4 cup Oil, grapeseed

Vanilla extract

1 teaspoon Vanilla extract

Salt, table

1/2 teaspoon Salt, table

Beverages, coffee, brewed, breakfast blend

1/2 cup Beverages, coffee, brewed, breakfast blend

Wheat flour, white, all-purpose, unenriched

3/4 cup Wheat flour, white, all-purpose, unenriched

Cocoa, dry powder, unsweetened, processed with alkali

1/4 cup Cocoa, dry powder, unsweetened, processed with alkali

Leavening agents, baking soda

1/2 teaspoon Leavening agents, baking soda

Butter, without salt

125 grams Butter, without salt

Toppings, butterscotch or caramel

1/2 cup Toppings, butterscotch or caramel

Easy Chocolate Cake

Nutri value

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Instructions

6 Steps

67'

Total

22'

Preparation

35'

Cooking

10'

Waiting

Step by step

1 of 6

10'

Preheat Oven and Prepare Cake Pan

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Set aside.

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2 of 6

Mix Ingredients

Whisk together egg, granulated sugar, sour cream, oil, vanilla, and salt in a large bowl until combined. Gradually add hot coffee, whisking constantly to combine.

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3 of 6

Combine Dry Ingredients

Sift flour, cocoa, baking soda, and baking powder into egg mixture; whisk just until combined and no patches of flour remain, scraping down sides of bowl as needed.

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4 of 6

35'

Bake and Cool the Cake

Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, 30 to 35 minutes. Remove pan from oven, and transfer to a wire rack. Let cool in pan for 15 minutes. Invert cake onto wire rack; remove pan, and let cool completely, about 1 hour.

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5 of 6

Cream Butter and Caramel

Beat butter and salted caramel topping in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually beat in powdered sugar, 1/2 cup at a time. Beat on medium speed until smooth, about 30 seconds.

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6 of 6

10'

Frost and Garnish Cake

Spread frosting over top of cooled cake. Frosted cake may be covered and stored at room temperature up to 4 days. Just before serving, garnish with sea salt and additional salted caramel topping, if desired.

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