Makes two 9 inch rounds OR three 8 inch rounds OR one 9 by 13 sheet cake OR one bundt cake OR 24 cupcakes
Weighing your ingredients is the best way to ensure good results. Flour, cocoa powder, and sugar will all compact during shipping. If you just refuse to buy a food scale, scooping the dry ingredients into a measuring cup and then leveling it off with a small knife is the best way. Dutch processed cocoa powder and bread flour are essential.
7.6 oz dark chocolate chips (1 1/4 cups)
15 ounces boiling hot water (1 3/4 cups)
2.5 ounces dutch processed cocoa powder (1/2 cup)
3/4 cup vegetable oil
5 large eggs
1 tablespoon white vinegar
1 teaspoon vanilla extract
14 ounces sugar (2 cups)
10.5 ounces bread flour (2 cups)
1 teaspoon baking soda
1 teaspoon salt
Heat oven to 350 and prepare baking pans by spraying with cooking spray and placing parchment paper cut to fit in the bottom.
Add chocolate chips to a large mixing bowl. Pour boiling hot water over, and then sprinkle the cocoa powder over. Whisk until all melted and smooth.
Whisk in the oil, eggs, vinegar, and vanilla. Whisk in the sugar.
Mix flour, baking soda, and salt together and sprinkle over the wet mixture. Whisk until fully combined and smooth. Divide between baking pans.
Cupcakes: bake 15 to 20 minutes until firm to the touch
8 or 9 inch rounds: bake 20 to 30 minutes until firm to the touch in the center
9 by 13 pan: bake 30 to 40 minutes until firm to the touch in the middle
Bundt pan: bake 45 to 60 minutes until firm to the touch in the middle
Let cake cool in pans 10 minutes then turn out to cool completely.
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