Chocolate cake

Ingredients:

(There are a few simple tricks here that result in a cake with better flavor & texture.)

1 cup milk of choice (240 ml/g)

1 Tbsp vinegar (I like apple cider)

1 cup freshly brewed coffee or boiling water (240 ml/g)

3/4 cup (84 g) cocoa powder (unsweetened Dutch process)

1/2 tsp sea salt

332 g Gusto Pancake & Baking Mix (2/3 pack)

3/4 cup oil

2 cups sugar (400 g)

2 large beaten, at eggs room temperature

2 tsp vanilla

Directions

Preheat oven to 350F

Line 2 x 8” round cake pans with parchment & spray with baking spray or grease with butter. (Can also bake in 1 single 9” pan & slice in 2 when cool.)

Combine milk & vinegar. Set aside.

In a separate bowl whisk coffee or water together with the cocoa powder & salt. (This is called blooming your cocoa)

In a medium sized bowl measure out the flour & pour in the oil. Toss around a little to coat as much as you can, then add the beaten eggs & vanilla.

Now add in the buttermilk & mix to combine, then add the coffee/cocoa mix and stir or whisk gently until smooth.

Pour the batter evenly between the 2 pans or into a single 9” pan.

Bake in the preheated oven for 30-35 (or 40-50 minutes for single pan). Test with a toothpick inserted in the center, it should come out clean or with a few moist crumbs only.

Allow to cool on a wire rack, in the pans, for about 15 minutes then transfer onto the rack.

Spread frosting over the cold cakes or slice the large cake in 2 across the center & fill.

Simple Frosting

Cocoa powder

milk

butter

powdered sugar

Plant-based recipe