Easy Chocolate Cake
Makes: Makes two 9-inch by 2-inch round layers or one 9-inch by 13-inch cake
  • 3 cups all-purpose flour
  • 2 cups sugar
  • ⅔ cup sifted natural cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups room-temperature water
  • ⅔ cup flavorless vegetable oil, such as canola or safflower
  • 2 tablespoons apple cider or distilled white vinegar
  • 1 tablespoon vanilla extract
  1. Position rack in the middle of your oven. Preheat to 350˚ F. Coat the insides of two 9-inch by 2-inch round cake pans with nonstick spray, line bottoms with parchment rounds, then spray parchment. (Or coat the inside of 9-inch by 13-inch pan, line bottom with parchment, then spray parchment.)
  2. Whisk together flour, sugar, cocoa, baking soda and salt in a large bowl. Whisk together water, oil, vinegar and vanilla in a medium bowl. Pour wet over dry and whisk until combined and smooth. Divide batter evenly in prepared pans. Firmly tap bottom of pans on work surface to dislodge any bubbles.
  3. Bake for about 25 to 30 minutes for the 9-inch rounds (30 to 35 minutes for the 9 by 13-inch pan) or until a toothpick shows a few moist crumbs. Cool on rack for about 10 minutes, then unmold, peel off parchment, and place cakes directly on racks to cool completely. Cakes are ready to fill and frost. Alternatively, place layers on cardboard rounds and double wrap in plastic wrap; store at room temperature and assemble your cake with fillings and frostings within 24 hours.
Recipe by Bakepedia at https://www.bakepedia.com/easy-chocolate-cake-recipe/