Chai Ice Cream

 https://barefeetinthekitchen.com/chai-ice-cream/#wprm-recipe-container-44036

Ammonium Bicarbonate recipes

 Decided I wanted to try using Ammonium Bicarbonate and here are some recipes that sound interesting:

https://polishhousewife.com/ammonia-cookies/

Chocolate cake

 https://addapinch.com/best-chocolate-cake-recipe-9x13-recipe/

Best Chocolate Cake Recipe (9×13 Recipe)

Robyn Stone

4.97 from 125 votes

My Best Chocolate Cake that everyone absolutely loves, made even easier and sized for a 9×13 sheet cake! It's so easy, delicious and perfect to make anytime!

Cook ModePrevent your screen from going dark

Prep Time:10minutes minutes

Cook Time:30minutes minutes

Total Time:40minutes minutes

Servings:24 servings

Ingredients

Chocolate Cake Recipe (9×13 Recipe)

• ▢2 cups (240 g) all-purpose flour
• ▢2 cups (396 g) granulated sugar
• ▢3/4 cup (63 g) unsweetened cocoa powder
• ▢2 teaspoons (8 g) baking powder
• ▢1 1/2 teaspoons (9 g) baking soda
• ▢1 teaspoon (2.8 g) kosher salt
• ▢1 teaspoon (2.3 g) espresso powder
• ▢1 cup (227 g) buttermilk, whole milk, or coconut milk
• ▢1/2 cup (99 g) vegetable oil
• ▢2 large (100 g) eggs
• ▢2 teaspoons (9.4 g) vanilla extract
• ▢1 cup (227 g) boiling water

Chocolate Buttercream Frosting (9×13 Recipe)

• ▢1/2 cup (42 g) unsweetened cocoa powder
• ▢3/4 cup (169.5 g) butter, softened
• ▢2 1/2 cups (283.7 g) confectioner’s sugar
• ▢1/4 cup (56.7 g) milk
• ▢1 teaspoon (4.7 g) vanilla extract
• ▢1/4 teaspoon (0.57 g) espresso powder

Instructions 

• Preheat oven to 350º F. Prepare one 9×13 baking dish by brushing with homemade chocolate cake pan release (chocolate cake goop), spraying with baking spray or buttering and lightly flouring.
• Whisk together flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large mixing bowl.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Carefully stir the boiling water into the cake batter and pour into the prepared 9×13 dish.
• Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done.
• Remove from the oven and allow to cool completely.

Chocolate Buttercream Frosting (9×13 Recipe)

• Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
• Add the butter and cream together butter and cocoa powder until well-combined.
• Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
• Add vanilla extract and espresso powder and combine well.
• If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
• Spread the frosting on top of the cooled cake. Cover and keep on the counter for up to 3 days for best taste.

Notes

Updated 11/2023 to include metric measurements. 

Several people have asked for the original 9×13 recipe:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon espresso powder
1/2 cup whole milk, buttermilk, or coconut milk
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup boiling water

Nutrition

Calories: 267kcal

Carbohydrates: 41g

Protein: 3g

Fat: 12g

Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation