Chocolate Cake

CHOCOLATE CAKE
2 1/4 cups sugar
1 1/2 cups flour
3⁄4 cup Dutch cocoa powder
1 tsp salt
1 tsp baking powder
1.5 tsp baking soda
1 cup dairy-free yogurt
1⁄2 cup oil
2 eggs
1 cup coffee (liquid coffee)
2 tsp pure vanilla extract

Preheat oven to 350° F. Obsessively spray a 9-inch round pan (not aluminum) with oil. NOTE: If your pan is not AT LEAST 3 inches high, split the batter into two pans. Unless you enjoy scrubbing burnt cake batter off the bottom of your oven. Cut a piece of parchment paper to size and line the bottom of the pan. Then spray that too. (This cake is sticky!) Set aside.

In a large bowl, whisk the sugar, flour, cocoa powder, salt, baking powder, and baking soda until there are no lumps.
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Create a well in the middle of the flour mixture and pour in the yogurt, oil,
eggs, coffee, and vanilla. Whisk the wet ingredients together before mixing them into the dry ingredients. Then mix until the batter runs smooth. Pour into the prepared pan.

Bake at 350° F for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack.

Note: The cake should cool completely before you even attempt to remove it from the pan. Otherwise you will be sorry and need to come up with a trifle recipe ASAP. For extra moist chocolate cake, cover and place in the fridge overnight.

Also don’t be like, I’ll be adorable and make this into a Bundt unless you have a social media page exclusively dedicated to baking fails where the cake sticks to the pan and everyone is disappointed.