Moist Chocolate Cake
INGREDIENTS
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1¾ cups all purpose flour
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2 cups granulated white sugar
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¾ cup unsweetened cocoa powder
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1½ tsp baking soda
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¾ teaspoon salt
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2 large eggs
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1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
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½ cup butter, melted
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1 tbsp vanilla extract
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1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
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To use this recipe for cupcakes, preheat oven to 375 instead, and line two 12-cup muffin tin with paper liners. Divide batter evenly among cups and bake 20-25 minutes, until tops spring back when gently pressed and a toothpick inserted in the centre
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Author: Jennifer Hill
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Serves: 12
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