Ingredients
4 eggs
1 1/2 cups oil
2 1/2 cups sugar
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/3 teaspoons baking soda
1 1/2 teaspoons vanilla extract
1 cup cocoa
2 cups strong hot coffee
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Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Preheat oven to 350*. Beat eggs and oil together in large bowl with electric mixer. Add sugar and vanilla and beat until well-mixed. In a separate bowl, mix flour, baking powder, salt, baking soda and cocoa together. Slowly add dry ingredients to large bowl with liquids, scraping down occasionally, until evenly moistened. Slowly add coffee, pouring over the mixture. It may splash / splatter initially - that's why you're using a big bowl - but will gradually take on a nice, smooth consistency. Pour mixture into a greased, 9 x 13 pan. Bake 1 hour at 350* until cake tests clean with skewer or knife.