This all-purpose cake, made without butter or eggs, is so moist and easy to make that you will use it again and again. When frosted, it keeps well in the refrigerator for up to 24 hours. When not frosted, it freezes well for up to one month.
3 cups (750 mL) all-purpose flour
2 cups (500 mL) granulated sugar
2/3 cup (150 mL) cocoa powder
2 tsp (10 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) cold coffee or water
1 cup (250 mL) vegetable oil
2 tsp (10 mL) vanilla
3 tbsp (45 mL) cider vinegar
1 cup (250 mL) icing sugar
1/4 cup (60 mL) butter, softened
1 oz (28 g) unsweetened chocolate, melted and cooled
4 tsp (18 mL) hot water
1/2 tsp (2 mL) vanilla
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar.
Prepare pans as per below. Pour in batter, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).
Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely.
Chocolate Icing: In bowl, beat sugar with butter; beat in chocolate, hot water and vanilla until smooth and fluffy.
Metal Pan Size Options:
One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.
Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.