INGREDIENTS

2 1/4 Cups all-purpose flour
1 Cups sugar
1 Cup Vanilla Sugar
1 Cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 Tbsp Vanilla Extract
2/3 cup Extra Virgin Olive oil
2 tsp Traditional White Vinegar
2 cups cold water

STEPS

Preheat the oven to 350°F. Butter and flour two 8- or 9-in round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water. Slowly whisk the liquid ingredients into the dry ingredients, being careful not to over-mix. The batter will be quite wet, but this is okay.

Pour the cake batter into the prepared pans or muffin tins, and bake until a tester inserted in the center comes out clean, about 30 min. For cupcakes, the baking time is 24 to 26 min.

Cool in the pans for 10 min, then invert onto a wire rack to cool.

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