1cup(227ml)vegetable oil, or similar neutral-tasting cooking oil
2largeeggs
1tspvanilla
1cup(227ml)milk, whole (3%) milk recommended
1cup(227ml)brewed or instant coffee, hot
For the optional chocolate ganache topping:
6oz(170g)chocolate chips, about 1 cup
1/2cup(113ml)heavy, whipping cream
1tspvanilla or liqueur
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Instructions
Preheat oven to 350F (regular bake/not fan-assisted). Reduce baking temperature by 25F if using a glass pan.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cocoa powder. Set aside.
In a large bowl with an electric mixer or with a hand whisk, or the bowl of a stand mixer fitted with the paddle attachment, mix together the white sugar and vegetable oil. Mix in the eggs and vanilla and beat until smooth and fluffy, about 2 minutes.
Combine the hot coffee with the milk. Add to the batter alternately with the flour mixture and mix until well combined.
Prepare your baking pan(s): For a 10-inch bundt pan, spray with Baking Spray (not cooking spray) or brush with shortening and dust with flour or cocoa powder. For a 9x13-inch pan, spray with baking or cooking spray. For Two 8 or 9-inch round cake pans, spray with baking or cooking spray and line the bottom of the pans with a round of parchment paper. For a smaller loaf, halve the recipe and bake in a parchment lined 8x4 or 9x5 loaf pan. For cupcakes, fill cupcake liners 3/4 full.
Pour batter into prepared baking pan and bake in preheated oven as indicated below, or until a tester inserted in the centre of the cake comes out clean. For Bundt pan, cool cake in pan 10 minutes, then remove to a cooling rack. For all other pans, allow to cool completely in the pan.
(Baking times are approximate and will vary between ovens and different types of pans. Always watch closely and bake until a tester comes out clean.)
10-inch bundt pan - bake for 40-50 minutes
Two 8 or 9-inch round pans - bake for 25-35 minutes
9x13-inch pan- bake for 40-50 minutes
Loaf pan - **Halve the recipe and bake in one 8x4 or 9x5 loaf pan for 30-45 minutes.
Cupcakes - divide batter into cupcake liners, filling about 3/4 full. Bake for 20-30 minutes.
For the chocolate ganache: Combine chocolate and heavy cream in a small saucepan and warm over medium-low heat, whisking continually, until the chocolate is completely melted. Remove from heat and whisk in vanilla or liqueur. Allow to cool 10-15 minutes, whisking every couple of minutes, until the mixture thickens to a consistency that will not immediately run off the cake, but will flow down like lava (10-15 minutes). Don't let it sit too long or it will start to set. Spoon ganache over the top of the cake (or use a squirt-type bottle), pushing some down the edges around the cake to make drips. Jiggle the rack/cake a bit to smooth the ganache on the cake. Allow ganache to set on the cake 30 minutes.
Notes
Be sure to read the information detailed above this Recipe Card, for more tips on making this recipe. You'll also find Step-by-Step photos there, as well.Nutritional information does not include the optional ganache topping.