This cake is very moist and decadent and extremely versatile. It can be dressed up with mousse and fussy fillings, or dressed down with a simple buttercream. You can bake this recipe in 8″ round pans, or a cookie sheet to roll it for a roulade. The possibilities are endless. Here it is layered with caramel mousse and garnished with caramelized rice cereal and salted caramel.

Yield: 2 8″ round cake pans or 1 cookie sheet pan, or 1 9×13 pan

Ingredients

4 oz vegetable or grape seed oil

13.75 oz sugar

2 eggs

4.6 oz flour

1 1/2 tsp baking soda

1 tsp baking powder

2.7 oz cocoa powder

8 oz water

8 oz milk

1 tsp vanilla

1 tsp salt

 

To make:

1. Cream oil and sugar together in a stand mixer
2. Add eggs and continue creaming until light
3. Add vanilla
4. Mix together dry ingredients and whisk a bit to lighten and combine
5. In a separate container mix the water and milk together
6. Add 1/3 of the dry ingredients to the sugar mixture and then 1/3 of the water/milk mixture
7. Continue alternating wet and dry ingredients. Make sure to scrap the bowl occasionally.
8. Be careful not to over mix. When the batter is almost done, it is a good idea to mix a bit by hand. This will ensure that you will incorporate all the ingredients together without mixing it too much.
9. If there are any lumps pour your batter into a fine mesh sieve before filling your pans. This creates a nice fine cake crumb as well
10. Bake your cake at 350 degrees for 18-25 mins in traditional cake pans, or 12-18 mins in a lined cookie sheet, or 25-30 mins in a 9×13 pan.

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