This cake is so moist and dense! It was a great tasting cake, and practically foolproof. Don't worry about the thin consistency of the batter. This is made more like a pudding (lava) cake, and it WILL bake into a normally textured cake, just especially moist. Instead of 9 in. pans, I used a 13x9 and baked it for 45 minutes, and that worked beautifully, too.
KING ARTHUR FLOUR'S ORIGINAL CAKE PAN CAKE
Choose your measure: Volume Ounces Grams
1 1/2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
1 cup sugar
1/4 cup Dutch-process cocoa, natural cocoa, or Triple Cocoa Blend
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla extract, gluten-free if necessary
1 tablespoon vinegar, cider or white
1/3 cup vegetable oil
1 cup cold water
1 1/2 cups semisweet chocolate chips
1/2 cup half & half
Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.