8-inch ROUND CAKE PAN

18/0-Gauge Commercial Stainless Steel

We are excited to introduce our new line of bakeware crafted from 18/0-gauge commercial-grade stainless steel. Unlike industry-standard aluminum pans, our stainless steel bakeware will never react with or contaminate food, nor will it discolor, warp, bend, or twist under normal oven baking conditions.

This premium stainless steel is not only durable, but also food-safe, rust-free, flake-free, and exceptionally easy to clean. Designed to resist burning and maintain its integrity for a lifetime, our restaurant-quality bakeware delivers perfect results every time. With its timeless design, it complements our exclusive collection of Health Craft cooking equipment and is sure to become an essential part of your kitchen.

Exclusive Features

• Easy release of foods
• Even baking that avoids burning
• No toxic coatings to peel, scratch, or wear off
• Reinforced rim for secure handling
• Attractive and durable brushed stainless-steel finish
• Non-reactive with food; simple to clean
• Optional BPA-free lids (food-grade plastic) available
• Dishwasher safe for effortless cleanup (handwashing recommended for lids)
• Unlike glass or ceramic, stainless steel is unbreakable and built to last a lifetime
• Limited Lifetime Warranty – Imported

Dimensions: 8.25 x 2 inches
Weight: Approx. 12 ounces

The Best CHOCOLATE CAKE Recipe Ever By Robyn Stone

There are plenty of claims for the best chocolate cake recipe. I get that. But with one

bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they had ever tasted.

Total time 45 minutes.

Equipment: mixer, measuring cups and spoons, two 8-inch stainless steel cake pans

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon expresso powder homemade or store-bough
• 1 cup milk or buttermilk, almond, or coconut milk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water.
• Chocolate Buttercream Frosting Recipe (BELOW)

Instructions

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the chocolate cake:

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. 

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Notes

The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I have ever tasted!

Frost cake with Chocolate Buttercream Frosting.

Ingredients

• 1½cups butter 3 sticks, softened.
• 1cup unsweetened cocoa
• 5cups confectioner’s sugar
• ½cup milk
• 2teaspoons vanilla extract
• ½teaspoon espresso powder