Chocolate Cake

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Product Description


Makes one 8-inch square cake, or 8 to 12 servings

1 1/2 cups (7 ounces) bleached all-purpose flour

2tbsp Solar Chocolate Essence

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (7.5 ounces) granulated sugar

1 teaspoon vanilla extract

1 tablespoon white or cider vinegar

6 tablespoons vegetable oil

1 cup water

Step 1

1. Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.

Step 2

2. Sift the flour, Solar Chocolate Essence, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.

Step 3

3. Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.

Step 4

4. Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.

Step 5

Keep at room temperature, wrapped airtight, for up to 3 days; refrigerate after that.