Ingredients
- Cake:
- 1 1/2 cups sugar
- 1 2/3 cups all-purpose flour
- 1/2 cup plus 1 tablespoon cacao powder, preferably Nederlander-processed
- 1/4 teaspoon baking powder
- 1/4 teaspoon sodium bicarbonate
- 3/4 teaspoon salt
- 2 eggs
- 3/4 cup milk
- 1/3 cup plus 1 tablespoon vegetable oil
- 1/2 tablespoon pure vanilla flavoring
- 3/4 cups hot water
- Topping:
- 1 cup heavy cream
- 1 tablespoon sugar or 1 can real whipped cream
- Equipment: 6 fairly heavy China coffee cups
Directions
Result in the Cake: Preheat the oven to 350 levels F.
Sift together the sugar, flour, cacao, baking powder, sodium bicarbonate, and salt. Transfer to some standing mixer fitted having a whisk attachment (or make use of a hands mixer) and blend briefly.
Whisk together the eggs, milk, oil, and vanilla inside a medium bowl. Increase the dry ingredients and blend at low speed for five minutes. Progressively add some warm water, mixing at low speed until just combined. The batter is going to be quite thin.
Pour the batter into coffee cups and place them 1-inch apart on the sheet pan or perhaps a rectangular cake pan. Bake until a toothpick placed within the center arrives clean (a couple of crumbs are okay), and also the center feels firm to touch, about 25 to half an hour. Allow the cakes awesome around the pan. (Don't take away the cakes in the cups!)
Meanwhile, result in the Topping: Inside a chilled bowl, combine the cream and sugar and whip, utilizing a hands-mixer, until soft peaks form.
When prepared to serve, spoon the topping within the cakes to pay for, so that they seem like a glasses of cacao capped with whipped cream. Serve having a spoon.