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Stressed out? Try Jessica Reed's Quarantine Cake

Time 45 minutes
Yields 1 cake
Quarantine Cake
A higher-than-usual amount of cocoa gives this bittersweet cake a deep brown hue.
(Jessica Reed)

Quarantine Cake

1

Preheat the oven to 350 degrees. Grease an 8-inch-square pan with butter or cooking spray, then line with a sheet of parchment paper approximately 8 inches by 12 inches so that you have at least a 2-inch overhang on two of the sides to create a sling.

2

In a medium-sized bowl, sift together the flour, cocoa, cinnamon, baking powder and salt.

Sifting is important to break up any lumps of cocoa or baking powder.
3

In a large bowl, whisk together the sugar, oil, vinegar, vanilla extract and coffee.

4

Whisk the dry ingredients into the wet until you have a smooth batter.

5

Pour the batter into the prepared pan and bake for 26 to 30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached and the sides of the cake start pulling away from the pan.

6

Remove the pan to a rack and let cool for 10 minutes, then remove the cake from the pan using the sling and let it cool completely on the rack.

7

Slather with frosting, dollop with whipped cream, dust with powdered sugar or eat plain.

Variations:
Vanilla variation:
• No cocoa powder; increase the all-purpose flour to 2 cups (250 grams)
• No cinnamon; increase vanilla extract to 1 tablespoon.
• No coffee; use 1 cup (240 ml) water.
• Bake for 33–35 minutes.

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