2 C. Sucanat with Honey (or Savannah Gold….or sugar)
2 ½ C. freshly-milled soft wheat flour (or 2 cups All Purpose white)
½ - ¾ C. cocoa
1 ½ tsp. baking soda
½ tsp. sea salt
1 ½ tsp. baking powder (OPTIONAL – for a fluffier cake, such as cupcakes)
2 eggs
1 C. buttermilk (or ¾ cup milk with ¼ cup vinegar)*
¾ C. mild olive oil or other mild oil
2 tsp. vanilla
1 C. boiling water (or hot coffee, for deeper flavor – I sometimes use Godiva chocolate coffee!)
Instructions
Preheat oven to 350. Grease 13x9 pan with lecithin and oil mixture.
Combine dry ingredients in white DLX whisk bowl (or any mixer bowl).
Add eggs, milk, oil, and vanilla and mix on medium speed for about 2 minutes.
Carefully stir in water (batter may splash because it’s very thin).
Pour into pan and bake 35-40 min. Cool. Sprinkle lightly with powdered sugar or frost with any frosting.
Makes 13”x9” sheet cake or two 9” layers or 24-28 cupcakes—For cupcakes: fill ½ to ⅔; any higher will overflow. (See Everyday Cooking for alternative pan times, variations)
Recipe by Everyday Homemaking at https://everydayhomemaking.com/family-favorite-chocolate-cake