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1
Preheat oven to 350. Butter a Bundt pan or 9 inch cake pan with 4 inch sides; I've used a springform pan. Dust the inside with cocoa powder, set aside. Add apple cider vinegar to the 2 cups of skim milk. Set aside.
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2
In a large bowl, place sugars, flour, cocoa powder, salt, baking powder, baking soda, wheat germ and espresso powder. Stir with whisk till thoroughly blended.
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3
In a stand mixer mixer on low speed, pour in the milk mixture, vegetable oil, and vanilla extract. Add eggs one at a time, mixing on low until everything is incorporated. Slowly add in the dry ingredients. Turn the mixer speed up to medium and mix for 4 minutes, scraping the sides occasionally so batter completely blends and beats together. If you have a stand mixer, you can let her rip, and use this time to clean up (if you're an anal-retentive clean-as-you-go girl like me).
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4
Pour the batter into the prepared pan and bake for 45-60 minutes (It takes longer in the springform pan.), or until a cake tester inserted in the center comes out clean. Cool cake for 10 minutes in pan, then place onto wire rack to cool completely. (You can serve the cake from the springform bottom, or if you make a bundt pan, turn the cake out to cool.)
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5
Dust with powdered sugar before serving if desired. (When I've made it in a springform pan, I've layered strawberry jam on the top, but that doesn't really work for a picnic--it's a little messy.)
