c i r k a

Chocolate Midnight Cake

  • 1/2 c (2oz/58g) Dutch-process cocoa powder (Droste or Hershey's is great)
  • 1 1/2c (10.5oz/300g) sugar
  • 1 t fine sea salt (or 2 t kosher)
  • 1 3/4 c (9 1/4oz/262g) all-purpose flour
  • 1 t baking soda
  • 2 t vanilla extract
  • 1/2 c neutral tasting oil (or 50/50 with vegetable oil and olive oil)
  • 1 1/2 c boiling water or freshly brewed strong coffee
  • 2 lg eggs, lightly whisked, room temperature (or cold…)

  1. preheat oven to 350F
  2. In large bowl, whisk together cocoa, sugar, salt, flour, and baking soda
  3. In small bowl, whisk egg
  4. In medium bowl, stir vanilla and oil together
  5. Bring water to boil or brew coffee, add to water-oil mixture until incorporated
  6. Gradually whisk water-oil mixture into dry until incorporated; whisk in eggs and stir until smooth


  1. Divide batter into 22 cupcake liners in pan; use near full 1/4 c as measure
  2. Bake 21 minutes, rotating pans mid-way


<Add this part later>

Serves: 22 cupcakes      Total cook time: X
Source: Salt, Fat, Acid, Heat

recipe/chocolatemidnightcake.txt · Last modified: 2018/05/22 02:44 by john