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–+ servings

Chocolate Cake in a Pan

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 1 standard 9×13 cake or Bundt

Ingredients
  

  • 1¾ cups organic unbleached all-purpose flour
  • 2 cups cane sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 cup brewed coffee warm or room temp
  • 1 cup buttermilk
  • ½ cup sunflower oil or avocado oil
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch or Bundt pan.
  2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. Make a well and add the eggs, coffee, buttermilk, oil, and vanilla.
  4. Beat for 2 minutes on medium speed until smooth. Expect a thin batter.
  5. Pour into the pan and bake until set and springy in the center.
  6. Cool completely, then frost.

Notes

  • Coffee matters. You won’t taste it, but you’ll miss it if it’s gone.
  • Oil choice: Neutral oils only. This is not the place for olive oil opinions.
  • Pan choice: A 9×13 keeps it casual. A Bundt makes it look like you tried harder than you did.
  • Frosting: Cream cheese frosting or a simple chocolate buttercream or ganache. Keep it thick.

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