Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
- Preheat the oven to 350 degrees F. Grease two 9” cake pans with vegetable shortening. Line the pans with parchment paper. Then, grease the parchment paper. Alternatively, spray cake pans with Pam Baking Spray (with flour). Soak cake strips in water if using them. If making cupcakes, line cupcake tins with paper liners. (Makes approximately 24 cupcakes depending on size.)
- In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, milk, oil, and vanilla.
- Add liquid mixture to solids and beat on medium speed for one minute. Gently, stir in hot coffee (batter will be thin).
- Wring out cake strips and fit onto cake pans (if applicable). Next, pour batter into prepared pans and bake for 20-25 minutes for 9” pans or 18-22 minutes for cupcakes or until toothpick inserted in center comes out with just a few moist crumbs. (For two 8-inch pans, bake 33-35 minutes. For two 6-inch pans, bake 26-28 minutes.) Let cool in pan for about 5 minutes. Then, remove cakes from pans and let cool on cooling rack. Cool completely before frosting.
