Wisconsin
Meringue Bakery’s Signature Chocolate Cake
1/2 cup canola oil
1 cup whole milk
1 cup hot strong coffee
2 large eggs
1 tablespoons vanilla
1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
In a bowl, combine all of the wet ingredients with a whisk: canola oil, milk, coffee, eggs, and vanilla In another bowl, combine all of the dry: flour sugar, cocoa powder, baking powder, baking soda, and salt Whisk the dry ingredients into the wet and whisk until fully combine. Do not over mix. Poor batter into cupcake liners or prepared pans (pans with parchment on the bottom). Bake at 350^F until the center is springy or a toothpick inserted into the center comes out clean.