Classic Dark Chocolate Cake
2 c sugar
1 3/4 c flour
3/4 c cocoa
1/2 tsp salt
2 tsp baking soda
1 tsp baking powder
1/2 c oil
1 tsp vanilla
1 c strong coffee
Combine Dry in a large mixing bowl, or bowl of your stand mixer. Add wet and beat for 2 minutes. This is a thinner batter.
Preheat oven to 350F. Line 24 muffin cups with liners. (or, two 8×8 (bake 15-20) pans or, one 9x13pan (bake 25-30)
Scoop a scant 1/4 c into each liner.
Bake 12 min, turn around, and bake another 3-5 minutes, until a toothpick comes cleans.
Run a knife around the edges and place on a cooling rack to cool.
If you need a frosting idea…try the following!
2/3 c coconut milk, cream stirred in
1/3 c whole milk
4 tbsp flour
1 tsp vanilla
1 c soft butter
1 c granulated sugar (NOT icing sugar!!)
Cook milks and flour until as thick as brownie batter, stirring with a whisk frequently. It will take a good whack on the side of you pot with the whisk to get it all out when it’s thick enough. Cool until room temperature or cooler. Add vanilla. In a stand mixer, or bowl with beaters, beat butter and sugar until the sugar is well mixed, but it will still be kinda grainy. This is a couple minutes. Add cooled milk mixture and beat the living daylights out of it. It will be the consistensy of whipped cream. If it looks seperated…keep going! This will be quite a few minutes of high speed beating. Scoop into a piping bag with large tip, or don’t put a tip on and keep it as a big opening. Pipe onto cupcakes! Ices two dozen cupcakes.