Equipment
mixing bowl
9x9 inch pan
whisk
Ingredients
- 1½ cups sugar
- 1½ cups flour
- ½ cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- ¾ cup milk
- 1 Tablespoon vinegar
- ⅓ cup butter melted
- ¾ cup boiling water
- 1 teaspoon espresso powder
Instructions
- Preheat oven to 350˚F. Grease and line 9x9 inch pan with parchment paper.
- In a medium bowl, mix together the 1½ cups flour, ½ cup cocoa, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt and 1 teaspoon espresso powder.
- In a medium bowl melt ⅓ cup butter until soft, add 1½ cups sugar and whisk well. Add 1 egg and 1 teaspoon vanilla, and whisk again.
- In a measuring cup, add 1 Tablespoon vinegar to ¾ cup milk. Add to egg mixture.
- Pour liquid ingredients into dry ingredients. Mix together. Add ¾ cup boiling water to mixture and blend with a whisk until well combined.
- Pour into prepared pan. The batter will be thin.
- Bake for 30 to 35 minutes. Cool on a wire rack.
Notes
- Store for 3 days at room temp, or for up to 5 days in the refrigerator covered with plastic wrap or in an airtight container.
Nutrition
Calories: 167kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 208mg | Potassium: 79mg | Fiber: 1g | Sugar: 19g | Vitamin A: 154IU | Calcium: 38mg | Iron: 1mg