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🍰 Desserts & bakes

Christine McConnell's chocolate cake

Dark, dramatic, coffee-laced cake goblinry

⏱️ Time estimate: about 2 hours

This import came through as a compact formula card, but the vibe is clear: cocoa, coffee, boiling water, almond, vanilla, and a rich chocolate crumb.

Christine McConnell decorating an elaborate house-shaped chocolate cake

Ingredients

Dry ingredients

  • 1 1/4 cups sugar
  • About 7 tablespoons baking cocoa

Liquids

  • 3/4 cup boiling water
  • 3/4 cup freshly brewed coffee
  • 7 tablespoons melted Miyoko's plant-based butter

Flavor pack

  • 1 teaspoon rice vinegar
  • 1 teaspoon vanilla extract
  • 3/8 teaspoon almond extract

Flour pack

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt

Instructions

  1. Prep the oven. Heat the oven to 350°F (175°C). Grease and line an 8-inch round pan.
  2. Mix the batter. Combine the dry ingredients, liquids, flavor pack, and flour pack into a smooth cake batter.
  3. Bake. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  4. Cool. Let the cake cool in the pan for 10 minutes, then move it to a wire rack to finish cooling.

The source export only included the formula and bake notes, not a full mixing order, so this page preserves the imported ingredient packs and timing as faithfully as possible.