Chocolate Cake

1 cup milk (248g) whole milk, or a plant-based milk should work

1 tsp apple cider vinegar or lemon juice

16 TB unsalted butter (1 cup / 225g) melted, this is generally two sticks of butter or 1 large Kerrygold bar

 1/2 cup unsweetened cocoa powder (50g)*

1 cup organic cane sugar (230g)**

 3 eggs

 1 tsp pure vanilla extract

  1 3/4 cups all-purpose einkorn flour (230g)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1. Preheat the oven to 350F.

2. In a small bowl, combine the milk and vinegar. Let sit for 5 minutes.

3. Meanwhile, in a medium bowl (if you're melting butter on the stove-top you can do this step directly in the saucepan), whisk together the melted butter and cocoa powder.

4. In a large bowl, add the cane sugar and eggs. Beat the ingredients, using a mixer on medium speed, for about a minute.

5. Stir in the milk mixture (the vinegar and milk) and chocolate mixture (butter and cocoa powder) and vanilla extract.

6. Add the flour by sifting it first through a sieve and into the bowl. Then, stir in the remaining dry ingredients: baking powder, baking soda, and salt. Stir just until all the ingredients are well combined.

7. Grease a 13x9 baking dish with extra butter and sprinkle extra flour over the pan, shaking the pan to evenly coat the surface. The goal is to keep the cake from sticking to the surface when it's time to remove it from the pan. You don't want a ton of flour, just a light dusting over the butter. 8. Pour the cake batter into the prepared pan.

9. Bake the cake for about 30-32 minutes, until a toothpick (or knife, since you'll be frosting the top no one will tell) inserted in the center comes out clean. I bake my cake in a dark pan, so if you're using a glass or light ceramic pan your baking time may need to be adjusted. As a good rule of thumb, take a peek at how the cake is doing (through the glass oven door) at around the 25-minute mark.