Mrs. Pollack's Chocolate Cake

2 eggs

2 cups granulated sugar

3/4 vegetable oil

1 cup dutch process cocoa

2 cups flour

1 tsp salt

1.5 tsp baking powder

2 cups strong, warm, black coffee

2 tsp baking soda

Preheat the oven to 350 degrees. Butter and flour to eight-inch round cake pans. I also put parchment circles in the bottom of my pans, but that's not strictly necessary. (This recipe is good in a rectangular pan too, but it's too delicate to unmold smoothly from a bundt pan.)

Sift dry all dry ingredients (except soda) together. In a separate bowl, mix sugar, oil and egg by hand. Do not use an electric mixer. In another container, add baking soda to coffee. Add both the dry ingredients and the soda to the egg and oil mixture, a third at a time, alternating in the standard cake method.

Bake on middle rack. Start checking for on the cakes after about 20 minutes. Cake is done when toothpick comes out clean. Will still be very soft.