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Categories:
sugar flour cocoa powder cocoa powder baking powder baking soda salt eggs milk vegetable oil vanilla very hot water
Viewed: 95 - Published at: 5 years agoIngredients
- 1 12 cups sugar
- 1 23 cups all-purpose flour
- 12 cup cocoa powder, plus
- 1 tablespoon cocoa powder
- 14 teaspoon baking powder
- 14 teaspoon baking soda
- 34 teaspoon salt
- 2 eggs
- 34 cup skim milk
- 13 cup vegetable oil
- 12 tablespoon pure vanilla extract
- 34 cup very hot water
Method
- Equipment: 6 fairly heavy China coffee cups.
- Make the Cake: Preheat the oven to 350 degrees F.
- Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt.
- Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
- Whisk together the eggs, milk, oil, and vanilla in a medium bowl.
- Add to the dry ingredients and mix at low speed for 5 minutes.
- Gradually add the hot water, mixing at low speed until just combined.
- The batter will be quite thin.
- Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan.
- Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes.
- Let the cakes cool on the pan.
- (Don't remove the cakes from the cups!)
- Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
- When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream.
- Serve with a spoon.
