Chocolate Cake (Aya)

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Dry

Wet

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    Dried Ingredients • Granulated sugar: 400g | 14.1oz (2 US cups) • All-purpose flour: 215g | 7.6oz (1 2/3 US cups) • Cocoa powder: 100g | 3.5oz (2/3 + 1/6 US cups) • Baking soda: 2 tsp • Baking powder: 1 tsp • Salt: 1/2 tsp Wet Ingredients • Whole milk: 300g | 10.5oz (1 & 1/4 US cup) • White Vinegar: 1 Tbsp + 1 tsp (20g) • Egg: 2 (100g | 3.5oz) • Oil: 125g | 4.4oz (1/2 US cup + 1 Tbsp) • Vanilla extract: 1 tsp • Unsalted butter: 56g | 2oz (1/2 US stick) • Hot water: 300g | 10.5oz (1 & 1/4 US cup) 🔥 Bake at 350F/176C until the center bounces back gently or a toothpick comes off clean: 3 8” pans: for about 30 minutes Regular cupcakes: 16-18 minutes *Adjust the time and temperature depending on the oven and the size & thickness of your cake. The cake is fragile while it’s still hot. I advise you not to flip the pan vigorously while it’s still hot.