All-purpose chocolate dough

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 286, total fat 10 G., saturated fats 2 G., proteins 5 G., carbohydrates 46 G., fiber 2 G., cholesterol 42 mg, sodium 219 mg, sugar 30 G.

Keep this chocolate dough recipe handy so you can delight your loved ones with delicious and, most importantly, varied baked goods at any time. It's perfect for a cake (one serving makes two layers), a fluffy pie that can be decorated with any icing, and cupcakes (the recipe makes 30!). Whatever you choose, you can be sure your baked goods will be soft, pleasantly moist, and richly chocolate-flavored. Choose your favorite frostings, icings, and decorations.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
1 and 3/4 cups granulated sugar
1/4 cup light brown sugar
3/4 cup cocoa powder
1.5 tsp of baking soda
1 teaspoon of salt
1/4 tsp baking powder
3 large eggs
1 cup whole milk
0.5 cups vegetable oil
1 tablespoon distilled white vinegar
2 tsp vanilla extract
1/4 cup hot water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, eggs, milk, cocoa

Cooking the dish according to the recipe:

In a large bowl, beat together the flour, white and brown sugars, cocoa powder, salt, and baking powder with a mixer on low speed until smooth. Add the eggs, milk, vegetable oil, vinegar, and vanilla extract. Increase the speed to medium and beat until smooth, about 2 minutes. Stir in the hot water and knead until the dough is smooth.
Make three different desserts from this dough.

Cake:

Grease two 9-inch (22-cm) round cake pans with vegetable oil, line them with parchment paper, then grease the parchment paper and dust with flour. Divide the batter among the pans; tap them on the counter to release any air bubbles. Bake at 350°F (175°C) until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto wire racks to cool completely; remove the parchment paper.
Pie:

Line a 22x32cm (9x13in) baking pan with foil and grease it with vegetable oil. Pour the batter into the pan; tap it on the counter to release any air bubbles. Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool completely in the pan.
Cupcakes:

Line 30-cup muffin tins with paper liners. Spoon the batter into the tins, filling them halfway. Tap the tins on the counter to release any air bubbles. Bake at 350°F (175°C) until a toothpick inserted into the center of the cupcake comes out clean, 20-25 minutes. Let cool in the tins for 5 minutes, then turn out onto wire racks to cool completely.