I remember sometime around when I was about eight coming to a startling conclusion. . . . Cakes did not always come from a store or from a box, there had to be a way to make a cake "way back in the day". While this might not seem like a genius conclusion, it was eye opening for me and likely the start of me trying to work backwards and learn to make things for myself instead of having someone or something else do for me. So here we have an easy and pretty much no-fail chocolate cake recipe. Seriously no one can ever go to far wrong with chocolate cake.
Tips and Tricks:
A cake with frosting lasts longer and will stay more moist. If your not into frosting a cake then I suggest you make short work of eating it.
1 cup flour
1/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cup brown sugar
2 eggs, beaten
3 tablespoons canola oil
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup sour cream
1/3 cup chocolate chips
Preheat oven to 350°F, lightly grease a bunt pan, dust with cocoa powder or flour. Knock excess out.
In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
In a large bowl cream together the oil, vanilla, almond extract, sour cream, and brown sugar mix in the eggs.
Add the flour mix to the large bowl and mix to combine. Fold in chocolate chips.
Pour batter into prepared pan and bake for 40-45 minutes till a cake tester comes out clean.
Allow to cool in pan for about 10 minutes before inverting on to a cooling rack to cool completely.